These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
Roasted Brussels Sprouts and Shallots with Balsamic Glaze
Here’s a few more Brussels Sprout Recipes I think you’ll enjoy: Shredded Brussels Sprouts with Pancetta, Brussels Sprouts Gratin, and Brussels Sprouts and Sausage Parsnip Spiralized Pasta.
Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!
So I’m slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.
Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.
Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing. I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.
Roasted Brussels Sprouts and Shallots with Balsamic Glaze
Ingredients
- 2 tbsp olive oil
- 1 lb brussels sprouts, trimmed and halved
- 2 large shallots, peeled and cut into ½” thick wedges
- kosher salt and black pepper to taste
- 1 tbsp balsamic glaze
Instructions
- Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
- Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
Last Step:
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