Brussels Sprouts get a bad rep. But just look at them. They are so stinkin’ cute. Like mini Barbie doll cabbages. And this crispy roasted Brussels Sprouts recipe has the perfect balance of salty, sweet, savory and crunch. I’m telling you, it has convinced many a hater to fall in love with the sprout (and not just for it’s cholesterol-lowering or detoxifying benefits). It may seem simple, but the clementine glaze is your secret weapon in this recipe. It’s become a staple dish at our Thanksgiving dinner (or pretty much all season long). So bring on the Brussels! And use a tablespoon or two of leftover glaze in your salad dressings for an amazing twist.
Bon Brussels appetit! 😉
Roasted Brussels Sprouts with Clementine Glaze
ACTIVE: 15 minutes TOTAL: 40 minutes
- 1 lb Brussels sprouts, washed, halved, tough ends removed (save any loose leaves as they will crisp as they cook)
- 2 Tbsp avocado oil (or melted coconut oil) *see note
- 1 tsp Kosher salt
- 1/4 tsp crushed red pepper flakes
- Freshly ground pepper, to taste
- 1-2 Tbsp Clementine balsamic glaze (see recipe below)
How To Make It
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Place prepared Brussels sprouts in a medium bowl. Top with oil, salt and crushed red pepper flakes. Stir to coat. Transfer to prepared baking sheet and arrange in a single layer, placing Brussels sprouts cut side down and leaving about a half inch in between each (don’t overcrowd the pan – this is the key to crispiness).
Pop in oven and roast for 10-12 minutes, then flip them over and continue roasting until crispy and browned, about 20-25 minutes total.
Remove from oven and transfer to serving bowl. Drizzle on 1-2 tablespoons of the Clementine balsamic glaze, to taste. Taste and adjust seasonings, if needed. Serve immediately.
*note: since we are roasting at a hot oven, it’s best to use a high-heat cooking oil. Avocado oil is my personal favorite for roasting vegetables and coconut oil works just as well, but you’ll have to melt it first to measure. Olive oil is best for lower temperatures (under 375) or raw in salad dressings and sauces to get the most nutrients.
Clementine Balsamic Glaze
Recipe inspired by Yotam Ottolenghi’s amazing cookbook, Plenty More
YIELD: 1 cup of glaze
- 1 ½ cups freshly squeezed Clementine juice (or orange juice or blood orange juice, fresh is best)
- ¼ cup balsamic vinegar
Place juice and vinegar in saucepan and stir to combine. Turn on heat to medium high. Bring to a boil and reduce slightly to simmer. Let simmer rapidly until liquid reduces and thickens slightly, about 20 minutes (it will continue to thicken the longer it cooks).
Note: glaze will keep in the fridge for up to 5 days and can be used to jazz up salad dressings too. Enjoy!