Thanksgiving is right around the corner. That three day work week is in my sights, as are the Black Friday sales! I like to start planning my Thanksgiving menu about a week in advance unless we’re squatting at someone else’s house. This year it looks like we’ll be hosting at our place in Seattle. I personally like a Thanksgiving meal that’s a balance between old favorites (buttered rolls, pumpkin pie, etc.) and newer/healthier favorites (roasted butternut squash, kale salad, etc.). This year I’m breaking out a simple recipe for brussels sprouts featuring one of my all-time favorite condiments: balsamic vinegar reduction.
Balsamic vinegar reduction is simply balsamic vinegar that has been cooked down on the stove to create a sweeter and richer flavor. The liquid becomes thicker, almost like a syrup but no sugar is added. It’s delicious stuff, good on top of almost any recipe, but is especially good when drizzled on top of roasted vegetables.
Balsamic Roasted Brussels Sprouts
- 1 lb brussels sprouts
- About 4 tablespoons extra virgin olive oil or ghee
- 4 cloves garlic, peeled and lightly smashed
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar .
- Heat oven to 400 degrees. Trim off the bottom of your brussels sprouts, and slice in half from top to bottom.
- Heat your oil or ghee in a cast-iron pan over medium-high heat until it shimmers. Place your sprouts in the pan cut side down. Only do a single layer so every piece gets nice and brown. Nestle your garlic cloves in the pan and sprinkle everything with salt and pepper.
- Let the sprouts cook they begin to brown on bottom – make sure not to stir them until this happens.
- While they cook, pour at least 3 tablespoons of balsamic vinegar into a small saucepan. Heat the vinegar over medium-high heat until it reduces by half and develops a syrupy texture. Be sure to stir frequently to prevent it from burning. Remove the reduction from the stove and let it cool for a few minutes.
- Once your sprouts have browned, shake the pan to stir and transfer to the oven for about 10-20 minutes. Stir or shake the pan a few times to make sure the sprouts evenly cook. Remove when tender.
- Taste and add more salt and pepper if needed. Drizzle with balsamic vinegar reduction and immediately serve.
- This recipe serves two, so adjust your ingredients accordingly if you’ll be serving this for a big crew at Thanksgiving.
Have you started planning your Thanksgiving menu this year? Another favorite Thanksgiving recipe is this kale salad. You got to have some greens on the table to balance out all those carbs, right? Happy eating!