Sundays With Sarah 2 ~ Balsamic Roasted Brussels Sprouts

When I was growing up my Mother made Sunday dinner and we ate it after coming home from church. It was the traditional fried chicken or pot roast kind of fare (which I still dearly love) and that was it for the day. After that big ol’ lunch she didn’t cook again.

Even though we eat at church every week I have pretty much followed the tradition of letting Sunday be a whatever night. Which has worked out great since Sarah has started cooking on Sunday evenings. We love it. We’re spoiled by it. We’ve become accustomed to it. And she’s on spring break in the great Northwest having a grand old time and we’re eating eggs for dinner. I wish you could have seen the look on Em’s face when she realized we were on our own for dinner. I think she misses her big sister a little more than she was before. I know I am!

I still have a recipe to share from a previous dinner though. We love Brussels sprouts in our house and they are kind of a staple. On special occasions I will roast them with apples and bacon. They’re also a quick and tasty veggie for me to steam for lunch. Sarah’s dish roasts them with a balsamic reduction and brown sugar and there really just wasn’t enough. We all wanted more so I think we’ll be doing this recipe again. (The original recipe has a link to a reduction recipe Sarah made.)

What you’ll need:
1 1/2 pounds of Brussels sprouts, trimmed and cut lengthwise
2 TBS olive oil
salt and pepper to taste
1/4 cup balsamic reduction glaze
1 TBS light brown sugar
What you’ll do:
Preheat oven to 400 degrees.
Toss Brussels sprouts with olive oil and salt and pepper until well coated.
Arrange sprouts on a foil covered baking sheet, cut side down.
Bake for about 18 minutes or until tops begin to brown.
Remove the baking sheet from the oven and flip sprouts over.
Drizzle the balsamic reduction evenly over the sprouts.
Give each Brussels sprout a tiny pinch of brown sugar.
Return the baking sheet to the oven and cook for another 10 to 15 minutes.
Keep a close eye on them so that they don’t over cook as the sugar will help with the caramelization.

Serve immediately and have seconds!

Remember my egg photographing obsession? I think Brussels sprouts are right up there too with their pretty shades of green and lovely textures.

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