Roasted Brussels Sprouts with Balsamic Reduction

Brussels sprouts is one of the healthiest vegetables. It is packed with Vitamin K, A and C, gives cancer and DNA protection. It is a great antioxidant, and when steamed (!) it is also known to lower cholesterol levels. Lastly, it just looks and tastes great.

A little historic note. As the name suggests we may have thought that Brussels sprouts came to us from Brussels, but it actually originates from the Mediterranean region as other cabbage species. First mention was made in the 5th century, but later in the 13th century it was cultivated near Brussels, Belgium which gave this delightful cabbage its name. Therefore, there is only on way to spell the name of this vegetable correct  – Brussels sprouts (yes, with the capital “B”). Brussels sprouts was brought to America with the French settlers, but became popular only in the 20th century. And we are lucky to enjoy it nowadays!

I usually steam or sauté Brussels sprouts, then add butter and chopped parsley on top. My mom fried it with bread crumbs and beaten egg. There are so many great ways of cooking and serving it. My personal favorite combination is Brussels sprouts + roasted salmon. Perfect combination!

This recipe calls to roast the Brussels sprouts and dress with a Chinese inspired sweet and sour sauce. So here’s to the recipe:

Roasted Brussels Sprouts with Balsamic Reduction
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Roasted Brussels Sprouts with Balsamic Reduction
Cook Time:
30 minutes
Total Time:
30 minutes

Roasted Brussels Sprouts with Balsamic Reduction

Yield: 6
Category: appetizer, side, dinner, vegetarian entree
Cuisine: Asian, Chinese
  • 3lbs. Brussels Sprouts
  • 2 Tbs. olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/2 tsp. ground ginger
  • 1/4 tsp. blask pepper
  1. Preheat oven to 400F.
  2. Toss the Brussels sprouts with oil and spread them in a single layer on a parchment paper lined baking sheet.
  3. Roast for 20-25 min or until golden brown.
  4. In a small saucepan heat soy sauce, balsamic vinegar, sugar, ginger and pepper on high until boiling.
  5. Reduce heat and simmer on low for 12-15 minutes or until it gets sirupy.
  6. Remove from heat.
  7. Remove Brussels sprouts from the oven and toss with the sauce.
  8. Serve the remaining sauce on the side.

You may also use frozen Brussels sprouts. Just read carefully what the cooking instructions are. I cooked them from frozen this exactly way and it turned fine.

Nutrition information
Calories per serving:176.05 kcal
Fat per serving:5.25 g
Saturated fat per serving:0.78 g
Carbs per serving:28.74 g
Protein per serving:8.62 g
Fiber per serving:8.75 g
Sugar per serving:12.49 g
Sodium per serving:644.62 mg
Nutrition label for Roasted Brussels Sprouts with Balsamic Reduction
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