Balsamic-Glazed Brussels Sprouts

Name: Balsamic-Glazed Brussels Sprouts
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: 1 (16 ounce) package fresh Brussels sprouts; 1 small red onion, thinly sliced; 5 tablespoons olive oil, divided; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 shallot, chopped; 1/4 cup balsamic vinegar; 1 tablespoon chopped fresh rosemary

⏱️ Ready in 45 min 🥄 Prep 10 min 🔥 Cook 35 min 👥 6 servings 👁️ 6 views

Balsamic-Glazed Brussels Sprouts is an moderately easy dinner you can prepare in just 45 minutes. Made with 1 (16 ounce) package fresh brussels sprouts, 1 small red onion, thinly sliced, 5 tablespoons olive oil, divided, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 35 min

Serves 6

Difficulty Medium

🛒 Ingredients

1 (16 ounce) package fresh Brussels sprouts

1 small red onion, thinly sliced

5 tablespoons olive oil, divided

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 shallot, chopped

1/4 cup balsamic vinegar

1 tablespoon chopped fresh rosemary

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 150

% Daily Value*

Total Fat 11.5g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 120mg 5%

Total Carbohydrate 10.9g 4%

Dietary Fiber 3.2g 11%

Total Sugars 3.9g

Protein 3g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 425 degrees F (220 degrees C).

Lightly grease a baking sheet.

Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat.

Spread sprouts mixture onto the prepared baking sheet.

Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.

Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes.

Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes.

Stir rosemary into glaze and pour over sprouts mixture.