Fall Brussel Sprouts with Maple Balsamic Reduction

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Thanksgiving certainly means turkey but I say bring on the side dishes! I think Brussel sprouts get a bad reputation. I’m qualified to make that statement because I used to turn my nose up at them.  I learned that it’s a different story if you level up the recipe a bit and that is exactly what this recipe does. Now, I can say that I love them!

Balsamic reduction almost sounds fancy but it’s really not.  It’s just boiling some balsamic and maple syrup together until it reduces to a thick enough consistency to coat the back of a spoon.  Done!  Mixing apples in with the Brussel sprouts adds that festive fall flavor.

Enjoy this Brussel sprout recipe and have a wonderful Thanksgiving!

Fall Brussel Sprouts | Central Mass Mom

Fall Brussel Sprouts with Maple Balsamic Reduction

Prep Time 10 mins
Cook Time 30 mins
Course Side Dish

Ingredients
  

  • 6 cups Brussel sprouts washed & chopped in half
  • 1/2 large onion chopped
  • 2 apples peeled & chopped
  • 1/3 cup olive oil
  • salt & pepper
  • 1/2 cup balsamic vinegar
  • 3 Tbsp maple syrup

Instructions
 

  • Pre-heat the oven to 400 degrees. Coat the bottom of a cookie sheet with 2-3 Tbsp of olive oil.
  • Add the halved Brussel sprouts, chopped onion, and peeled/chopped apples.
  • Drizzle with the remaining olive oil and roast for 25-30 minutes.
  • Halfway through roasting, stir up all the vegetables to prevent them from sticking to the roasting pan. Optional: turn on the broiler for the last 3-5 minutes if you want to crisp some of the veggies.
  • While the vegetables finish roasting, add the balsamic vinegar and the maple syrup to a pot on medium/high heat. Allow it to come to a rolling boil.
  • Reduce the heat to low/medium and allow mixture to simmer while giving it an occassional stir.
  • Remove it from the heat once it reduces to approximately half of the volume and/or it is at a consistency where it sticks to the back of a spoon. The mixture will thicken further once it begins to cool.
  • Drizzle the veggies with the balsamic reduction and enjoy! Any leftover balsamic reduction can be stored in a jar in the fridge.

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Colette lives in Winchendon with her husband, four children, dogs, and chickens. After 17 years of working in the Criminal Justice field, Colette left her full-time career to be more present at home and will be continuing to teach CJ students as a college adjunct instructor.  A fan of baking for as long as Colette can remember her mom and grandmothers lifting fresh Irish bread from the oven, she is the recipe developer, food photographer & chocoholic at Sundaybakers.com where she strives to create accessible and joyful recipes for busy homes. Passionate about wellness, fitness, and her Catholic Faith, she believes that a good workout, quiet time with God, and a hot cup of coffee set her up for a great day. Colette wishes she was better at gardening and she loves checking out the local food scene when she isn’t chasing kids or trying to get them out the door on time.

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