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- 1 lb Brussels sprouts, trimmed and halved - 4 tablespoons olive oil - Salt and pepper to taste - 4 cloves garlic, minced - 1/4 cup balsamic vinegar - 2 tablespoons maple syrup - 1 teaspoon Dijon mustard - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1/4 cup grated Parmesan cheese (optional for garnish) To make this dish, you need fresh Brussels sprouts. Trim them and cut them in half. This helps them cook evenly. You also want good olive oil, salt, and pepper. These basics make a great base flavor. Next, for the garlic balsamic glaze, gather garlic, balsamic vinegar, and maple syrup. The maple syrup adds a nice sweetness. Dijon mustard gives it a little kick. Don't forget the thyme for depth. If you like cheese, Parmesan adds a rich touch on top. These ingredients come together to create a dish that is both simple and full of flavor. Enjoy the delightful balance of savory and sweet! 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This will ensure even cooking. 2. Combine Brussels sprouts: In a large mixing bowl, add 1 pound of trimmed and halved Brussels sprouts. Pour in 2 tablespoons of olive oil, and sprinkle in salt and pepper to taste. Toss well so they are all coated. 1. Spread Brussels sprouts: Place the coated Brussels sprouts in a single layer on a baking sheet. Make sure they have space between them. This helps them roast properly. 2. Roast time and turning instructions: Roast in the oven for 20 to 25 minutes. Halfway through, turn the Brussels sprouts for even browning. They should be golden and tender when done. 1. Sautéing garlic: While the sprouts roast, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 to 2 minutes. Watch it closely to avoid burning. 2. Adding remaining glaze ingredients: After the garlic is ready, add 1/4 cup of balsamic vinegar, 2 tablespoons of maple syrup, 1 teaspoon of Dijon mustard, and 1 tablespoon of fresh thyme. Stir everything together and let it simmer for about 5 to 7 minutes. The glaze will thicken slightly. To make sure your Brussels sprouts turn out great, cut them evenly. Aim for halves that are about the same size. This helps them cook at the same rate. Set your oven to 400°F (200°C). Roast them for 20-25 minutes. Remember to turn them halfway through to get even browning. To boost the flavor of your dish, think about adding sweet or acidic elements. The balsamic vinegar and maple syrup already do this well. You can also try adding lemon juice or a splash of apple cider vinegar. For spices, fresh thyme works wonders. You can also mix in some garlic powder or red pepper flakes for a kick. When it comes to serving, presentation matters. Use a nice bowl and drizzle extra glaze on top. Garnish with fresh thyme sprigs for a pop of color. For added crunch, sprinkle some toasted pine nuts over the top. This dish pairs well with roasted chicken or a fresh salad. Enjoy your meal! {{image_2}} For a lower-calorie option, try using less olive oil. You can also roast with cooking spray. This cuts down on fat while keeping flavor. For vegan and dairy-free adaptations, skip the Parmesan cheese. Use nutritional yeast instead for a cheesy taste. To add crunch and texture, mix in nuts. Toasted almonds or walnuts work well. You can also infuse the glaze with herbs. Try rosemary or oregano for a new twist. In fall, add roasted squash to your dish. In spring, include asparagus for bright color. Adjust the glaze by using fresh citrus juices in summer. This keeps the recipe fresh and exciting year-round. To keep your roasted Brussels sprouts fresh, store them in an airtight container. Glass containers work well for this. You can also use plastic containers if needed. Place the sprouts in the fridge within two hours of cooking. This helps keep them safe to eat. The ideal temperature for your fridge is 40°F (4°C) or below. When it comes to reheating, the oven is the best choice. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This method keeps them crispy. Avoid using a microwave, as it can make them soggy. Yes, you can freeze roasted Brussels sprouts with glaze! To freeze, let them cool completely. Place them in a freezer-safe bag or container. Be sure to remove as much air as possible. When ready to eat, thaw in the fridge overnight. For quick cooking, you can also reheat directly from frozen. Just extend the cooking time. Roasted Brussels sprouts last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. If you want to enjoy them at their best, eat them within the first few days. Yes, you can use frozen Brussels sprouts, but fresh ones are best. Frozen sprouts tend to be softer and may not get as crispy. If you use frozen, thaw and drain them first. This helps avoid excess moisture during roasting. If you don't have balsamic vinegar, try apple cider vinegar or red wine vinegar. Both add a nice tang. Mix them with a touch of honey or maple syrup for sweetness. This will mimic the flavor of balsamic vinegar well. Yes, trimming is key! Trimming helps them cook evenly and taste better. Remove any damaged outer leaves and cut off the stem ends. Halving them also ensures they roast nicely and absorb the glaze. To thicken your glaze, simmer it gently. Keep an eye on it and stir often. If it seems too thin, let it cook a bit longer. The maple syrup and balsamic vinegar will reduce and create a nice, thick glaze when done right. This recipe offers a simple way to enjoy Brussels sprouts with a tasty garlic balsamic glaze. You learned the main ingredients, how to roast them perfectly, and tips for flavor. You can even find variations and storage tips to keep meals fresh. I hope you feel inspired to try this dish for your next meal. Healthy eating can be fun and delicious!

Roasted Brussels Sprouts with Garlic Balsamic Glaze

Elevate your dinner table with these savory roasted Brussels sprouts with garlic balsamic glaze! This easy recipe combines tender Brussels sprouts with a rich, flavorful glaze made from garlic, balsamic vinegar, and a hint of maple syrup. Perfect as a side dish or a main event, these sprouts are sure to impress. Click through to explore the full recipe and transform your meals into something extraordinary!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

4 tablespoons olive oil

Salt and pepper to taste

4 cloves garlic, minced

1/4 cup balsamic vinegar

2 tablespoons maple syrup

1 teaspoon Dijon mustard

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1/4 cup grated Parmesan cheese (optional for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss until they are evenly coated.

      Spread the Brussels sprouts in a single layer on a baking sheet and roast in the oven for 20-25 minutes, turning halfway through until they are golden brown and tender.

        Meanwhile, prepare the garlic balsamic glaze. In a small saucepan over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, sauté the minced garlic until fragrant, about 1-2 minutes (be careful not to burn it).

          Add the balsamic vinegar, maple syrup, Dijon mustard, and thyme to the saucepan. Stir to combine and let simmer for about 5-7 minutes, or until the glaze thickens slightly.

            Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the garlic balsamic glaze over them, tossing gently to coat.

              If desired, sprinkle with grated Parmesan cheese before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  Presentation Tips: Serve the roasted Brussels sprouts in a beautiful bowl, drizzled with extra glaze and garnished with fresh thyme sprigs. For an added crunch, sprinkle some toasted pine nuts on top just before serving.