We love roasting brussel sprouts in this house, but sometimes I need to rev up the same old olive oil, salt and pepper routine. Plus it's fall, and there's something about the fall season that inspires me to switch up menus and attempt to put a fall twist on familiar recipes.
Enter these beautifully roasted brussel sprouts with a fig jam and balsamic vinegar glaze. Even my picky six-year-old gave them the thumbs up and finished his whole plate! Yes, mind exploding right now, haha! And the best part? Ridiculously easy to make and fancy enough to bring as a side.
Ingredients:
- Brussel sprouts halved (or even quartered if they are very large)
- 1 TBSP balsamic vinegar
- 1TBSP+ olive oil
- 1TBSP+ fig jam (psst, the + sign just means feel free to add a smidge more in)
- Red onion cut into medium chunks
- salt & pepper to taste
- *Optional for serving - After roasted add a splash of fresh lemon juice and grated parmesan cheese, and/or pomegranate seeds and chopped walnuts
Make It:
- Preheat oven to 425°
- Put brussel sprouts and red onion in a large bowl
- Whisk together balsamic vinegar, fig jam and olive oil in a small bowl
- Pour fig mixture onto brussel sprouts, sprinkle with salt and pepper and stir so that all the sprouts are evenly coated
- Lay parchment paper on a large baking sheet and pour on sprouts
- Toasty Tip!! Turn each sprout so the cut side is lying face down on the baking pan. This ensures they all get that nice crusty edging and cook evenly without needing to toss halfway through.
- Roast for 20-25 minutes until sprouts are nice and brown.
- Toss with lemon juice, parmesan cheese and pomegranates once removed from oven... or do without! They are dynamite straight out of the oven!
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