• Carly Zimmaro

Roasted Brussels with Balsamic Glaze Drizzle

Guys. These are incredible.

To take a simple vegetable and treat it OH so right.

Comes out SO delicious.

Perfect side dish for Thanksgiving.

Yep - already thinkin about Thanksgiving.

Is wanting a day full of huge meals and tons of pumpkin flavored everything so wrong?

The color is so beautiful.

It's ashame that they lose it - but it totally makes up in the flavor.

Just oil and season the cut brussels and you're done.

Yep. Thats it. Except for adding a ton of garlic in at the end.

How good do those look? The outer leafs that fell off when cutting turn super crispy.

Like chips! So good.

Now for the best part.

Reducing balsamic takes a lot of time - and clears out any sinuses you may be having.

You need a lot of balsamic too.

It comes out so dreamy.

And here it comes.....

Ugh. it's SO GOOD.

Something about the earthy roasted brussels, paired with a sweet tangy thick glaze. They're a match made in heaven.



  • Balsamic Glaze (recipe below)*

  • 1-2 pounds of brussels sprouts

  • Sat and Pepper

  • pinch of red pepper flakes

  • 2 Tbs olive oil or canold oil

  • 5 large garlic cloves minced


  1. Preheat oven to 400 degrees

  2. Cut the Brussels in half, quarter if you want smaller - I kept mine halved.

  3. Toss with oil , salt, pepper and red pepper.

  4. Pile onto a baking sheet and roast for 20 - 25 minutes, when 5 minutes are left add in the minced garlic.

  5. When done drizzle over balsamic glaze.

  6. ENJOY!

*glaze - if making your own - over medium heat combine 1/2 c brown sugar and 2 c balsamic, whisk until sugar is dissolved. Add a pich of fresh cracked black pepper. Bring to a boil and reduce to medium low whisking occasionally. The balsamic will reduce half - about 45 minutes. To know when it's done take the whisk and dab on the counter and see if it's thick enough when you swipe with your finger to taste. Let cool completely - that will also thicken a bit more. Enjoy!!