Roasted Brussel Sprouts in Balsalmic Glaze
Here is a simple to make, enticing change-of-pace from ordinary preparations brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Contributed by Ricki Heller.
Serves: 4 to 6
- About a pound of brussels sprouts, trimmed and washed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons Dijon mustard
- 3 to 4 tablespoons good quality balsamic vinegar
- Salt and freshly ground pepper to taste
Preheat oven to 375 degrees F.
Grease a casserole dish with olive oil, or spray with nonstick spray.
Steam the brussels sprouts until just tender and still bright green.
Meanwhile, in a skillet, sauté the onion and garlic in oil until onion is soft and translucent. Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
Pour the mixture into a greased casserole dish Bake, uncovered, about 25-30 minutes, until the glaze is thick and sticks to the sprouts, which should be soft.
Serve and enjoy!
