Balsamic Brussel Sprouts


1 1/4 lbs. Brussel Sprouts, halved lengthwise and trimmed

2 T Olive Oil

1 t Salt

1 t Pepper

1/4 cup Balsamic Glaze

1 T Light Brown Sugar, packed

Toasted pistachios, optional for garnishing


Preheat oven to 400F and line a baking sheet with aluminum foil.

Place the brussel sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat.

Arrange the sprouts with the flat-side down and bake for 18 - 20 minutes, or until the tops of some of the sprouts are turning light brown.

Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. Just put a tiny pinch of sugar on the top of each sprout; it helps with caramelization.

Return baking sheet to oven and bake for 10 - 15 minutes, or until sprouts are as caramelized and browned as desired. Watch oven closely during last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes.

Optionally garnish with pistachios before serving. Brussels sprouts are best warm and fresh.