I never knew how amazing Brussels sprouts could be when I was younger because I only ever had them steamed. Can you believe I missed out on all the goodness of roasted Brussels sprouts?
I’ll confess that my favourite way to do Brussels sprouts is with some oil, salt and pepper, and a fresh squeeze of lemon juice — that’s it! No BS, just Brussels sprouts. Geddit? Ooh hoo hoo, I crack myself up.
Anway, this recipe is perhaps a little more BS, but is surprisingly easy to pull together. The prep is incredibly low-maintenance, and once you pop that sucker in the oven, you can more or less just let it be for a hot minute while you do the rest of your prep. I served this as a side for my almond-crusted tofu, which definitely makes for a good “fancy” meal,
You might be thrown off by the concept of the berries — my husband was too, at first — but trust me when I say the payoff is amazing. Have you ever had pickled strawberries? Or is that kind of niche? Okay, better yet, have you ever had strawberries drizzled in balsamic reduction? Same concept here: the sweetness of strawberries, softened from a good slow roast, with the sharp tang of balsamic and tender, slightly crisped Brussels sprouts. It’s a bit unexpected, but as fun to eat as it is to make!
Balsamic brussels and berries, serves 5-6 as a side
- Refined sugar-free
- Prep time: 15-20 minutes
- Cook time: 30-40 minutes
- 4 cups Brussels sprouts, halved
- 1 cup strawberries, hulled and halved/quartered (depending on the size)
- 2 tbsp red or white onion, chopped
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 2 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper, to taste
- 1/3 cup balsamic reduction*
* Balsamic reduction is made by bringing balsamic vinegar to a low boil on a stovetop, stirring occasionally to avoid burning/staining, for about 20 minutes. One cup balsamic vinegar should get you 1/3 cup reduction when done right. Be patient, and try not to hover your face over the pot (it’s super sour!). The best time to reduce the balsamic is as you’re roasting the sprouts.
- Preheat the oven to 390 degrees.
- Chop and combine the Brussels sprouts, strawberries, onions, basil and mint leaves in a large bowl.
- Add in the olive oil, balsamic vinegar (not the reduction) and the salt and pepper, tossing to combine and evenly coat your ingredients.
- In a large, oven-safe casserole dish, place in the oven. Cook for 30-40 minutes or until sprouts are tender enough to be cleanly pierced by a fork (browned around the edges).
- As the dish is cooking, reduce the balsamic on the stovetop if not already prepped.
- When the dish is ready, drizzle the reduction on top and serve warm.
This keeps surprisingly well in the fridge, although it will lose some of that signature crisp. However, the unique flavour combination of berries, balsamic and Brussels remains the same — fresh and tender!