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 with Maple Balsamic Reduction
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.
Looks amazing!