Roasted Garlic Brussels Sprouts with Balsamic Glaze
Servings 4 people
Calories 250kcal
Ingredients
For the Roasted Garlic Brussels Sprouts
- 1 lb Brussels sprouts
- 2 tablespoon olive oil
- 8 cloves garlic
- salt to taste
- crushed black pepper to taste
- ¼ teaspoon red chile flakes
For the Maple Balsamic reduction
- ½ cup balsamic vinegar
- 2 tablespoon maple syrup
For the rest of the garnish
- ¼ cup pecorino romano cheese
- ¼ cup toasted marcona almonds
Instructions
- Pre heat the oven to 350FTrim the Brussels sprouts and cut into half. Place them on a baking tray along with the smashed garlic cloves and drizzle the olive oil over it.Add salt, black pepper and red chile flakes and toss well.
- Roast in the oven for about 30-40 mins, tossing again once in between.
- Meanwhile, pour the balsamic vinegar into a sauce pan. Bring it to a slow boil over medium high heat. Reduce heat to low and let it simmer away for 20-25 mins or so. Once it has reduced to almost half (about ¼ cup), add the maple syrup to it and mix well. Remove from heat and keep aside.
- Once the Brussels sprouts are cooked through and beginning to get a little crispy, remove from oven and keep.
- Move the Brussels sprouts to a serving bowl and toss with the pecorino romano cheese and toasted marcona almonds. Drizzle the maple balsamic reduction over it and toss well again. Serve warm.
Nutrition
Calories: 250kcal | Carbohydrates: 26g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 114mg | Potassium: 586mg | Fiber: 5g | Sugar: 13g | Vitamin A: 920IU | Vitamin C: 98.3mg | Calcium: 168mg | Iron: 2.3mg