Balsamic Glazed Roasted Brussels Sprouts

This video shows an easy way to make amazing roasted vegetables of all kinds. The roasted sprouts I make are worth a try.

roasting vegetables is a easy hands-off method to deepen flavor today I’m going to show you a really simple recipe with a glazed brussel sprout you’re going to love it the last time I did a brussel sprout recipe on the channel I had a bunch of people send me messages that pretty much said the same thing the only way I can eat these is if I choke it down with a little bit of bacon little bit of onion lots of fat and don’t get me wrong that’s a great way to cook brussels sprouts and I do that from time to time but you can roast brussels sprouts in the oven and create a glaze for them that really changes the flavor profile of those brussel sprouts takes away all that bitterness and really turns out an awesome product and a lot of the things I’m going to show you today you can use for other vegetables so you don’t just have to use brussels sprouts you can use any vegetable that you like and you can glaze a lot of different vegetables with different types of glaze so I’m going to show you how to roast brussel sprouts today and I’ll talk a little bit about how to roast other vegetables but I’m sure you’re going to love this I start by cleaning out the Sprouts any vegetable that you roast you’re probably going to have to peel or clean in some way it’s also important to remember to get all your vegetables cut to about the same size cutting them to the same size allows you to cook them evenly and they’re all done at the same time so I cut these in half and I might even leave very small ones whole if you’re using a vegetable that’s larger on one end like a carrot you may leave one whole side whole and then slice the other side in half doesn’t have to be perfect but eyeballing these to be close is going to help with cooking them properly now with Sprouts I cut off the end just a touch if I were eating these raw I would remove a lot more of the end but it’s going to cook and be tender so I’m just removing any of the discolored areas next I cut them in half and some of the leaves fall off and I normally discard them if the leaves are discolored I will maybe make another cut to make sure they all come off I throw these in a bowl and give it a toss with some olive oil enough to coat some pepper some salt you can use other oils I keep olive oil on hand for things like this and I like the flavor I give these a toss and I pour them onto a lined sheet pan now make sure you’re not to crowd the pan if you crowd the pan and put too many on it you’re going to wind up steaming these instead of roasting them and you won’t get as much color these go into a 375° convection oven which is 400° still oven now depending on the vegetables and how long it takes to roast you may decide to the up the the temperature to get more color and as you roast more vegetables you’re going to get better at choosing the temperature that you’re going to need to use now I cook these for about 20 to 30 minutes before I pull them out and glaze them next I’ll ready the glaze which is just a honey and vinegar I use balsamic vinegar but you can use a lighter one like apple cider if you like I try to keep it around a 3:1 ratio so if I added 3 tbsp of vinegar I’ll add about 1 tbsp of honey you want to have a consistency of a light sauce and make sure to taste it to see if it feels too sweet or too sour and then just adjust you’re looking for a balance of flavors now I’m using roasted salted peanuts for a topping here and I want to crush them a bit or cut them a bit you can throw these in a food processor if you like I’m just going to use the back of a clean pan to crush them on The Cutting Board you get some really good leverage with a pan and you can smash these pretty well and they wind up not uniform and I kind of like that after 25 minutes my sprouts are starting to Brown and I’m using the same Bowl I tossed them in I just put them back in that bowl and pour in enough glaze to coat toss them and then throw them back on that same tray and put them in the oven for about 15 minutes or so when they’re done I put them back in a bowl and toss about 2 to 3 tablespoons of peanuts in there just to make sure there’s peanuts in every bite now I can either serve it in this large bowl and just cover the top with peanuts or I can plate it individually put some in the bowl and then throw some peanuts on top I love this combination of flavors it feels reminiscently Asian it’s got peanuts in it which add a lot of richness and then there’s a sweet and sour glaze adding another extra crunch to vegetables that have already been roasted that are much less crunchy now is a great way to serve it so consider doing that and I think you’re going to love these so give these a try even if you hate brussel sprouts all right so that’s it for today’s season liberally I hope you enjoyed it please like share subscribe I know I say it all the time but genuinely a thumbs up or or a subscribe really can help this video wind up in other people’s feed so I I implore you please help the channel as much as possible come back next time for a new episode and until then season liberally [Music]