For todays edition of my WFPB Holiday recipes, I am making my simple balsamic glazed Brussels Sprouts. I really love how the two distinct flavors come together in this recipe. You get a sweetness that comes from the balsamic as it reduces in the oven, and then the Brussels Sprouts give a great earthy and rich flavor to this dish. Growing up I do not think I ever tried Brussels Sprouts, mostly due to the unfortunate ideas that are spread by movies and TV about kids never liking them. Now that I have tried and enjoyed them, I hope to spread the opposite ideas. I think Brussels Sprouts are one of the most flavorful and versatile vegetables available. And especially around the holiday season, they seemingly begin to pop up everywhere. I use a bit of liquid sweetener in this recipe, due to the fact that I think the Brussels caramelize a little better in the oven and get a rich color once cooked. You can always omit the sweetener, or even use an aged balsamic with a higher sugar content to get the same effect. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.
Here's what you will need!
4-5 cups of fresh Brussels Sprouts
1/4 cup of balsamic vinegar
1 tsp liquid sweetener (agave)
1 tsp garlic powder
1 tsp onion powder
Slice the Brussels Sprouts into thirds
In a large bowl mix the sliced Brussels Sprouts with the rest of the ingredients
Toss and mix until the Brussels are completely coated in the mixture
Layer onto a baking sheet covered parchment paper or a silicon baking mat
Bake at 400 F for 15-20 minutes
- Plant Based Gabriel