Brussels sprouts roasted with a sweet balsamic glaze. These are full of nutrients like fiber & vitamin C, and taste incredible while still being sugar free, vegan and gluten free. The homemade balsamic glaze is perfect to keep for future dishes and drizzling over salads.
Prep Time
5 mins
Cooking Time
20 mins
Ingredients
Servings
2
Instructions
- Preheat the oven to 220°C/425°F.
- Cut brussels sprouts into halves.
- In a large mixing bowl, add brussels sprouts, olive oil, salt and pepper. Toss until each brussels sprout is coated in seasonings.
- Transfer seasoned brussels sprouts to a large baking dish. Bake for 20 minutes or until golden brown.
- While brussels sprouts are baking, make your balsamic glaze. Add balsamic vinegar in a small pot or a non-stick skillet. Cook over medium heat, stirring constantly to prevent sticking and burning, until the vinegar thickens and the volume is reduced by half. Remove from heat and stir in monk fruit erythritol.
- When brussels sprouts are done cooking, remove from oven and transfer to serving bowl. Drizzle balsamic glaze all over them and toss to coat evenly. Serve immediately.
Notes
- Serve these balsamic glazed brussels sprouts as a side with your favorite mains!
- Leftover balsamic glaze will keep for 3 months in an airtight container in the fridge.
- Feel free to substitute monk fruit erythritol with any other sweetener you prefer.
