Roasted Brussels Sprouts with Blue Cheese and Balsamic Glaze

Yesterday I made the most delicious thing for lunch, roasted Brussels sprouts with blue cheese crumbles and balsamic glaze. It was so tasty, that when we woke up this morning, it was the first thing we talked about. 

And that my friends, is how you know you have a winning meal on your hands. When you can’t stop thinking/talking about a dish you made, it’s the best. Don’t you agree? 

I was never really into Brussels sprouts until we moved to New England. We kept seeing roasted Brussels sprouts on practically every menu when we would go out though. And they were almost ALWAYS offered as an appetizer. It was the strangest thing. Or so we thought. 

A few years ago we finally broke down and ordered them and we haven’t stopped ordering them since. In fact, roasted Brussels sprouts are something we are now always checking a menu for these days. It seems like every place has their favorite way to serve them up.

We’ve tried a lot of variations over the years, but our favorite way to enjoy roasted Brussels sprouts is with blue cheese crumbles and a balsamic glaze. 

I don’t know what took me so long to make them in my own kitchen, but the recipe I whipped up yesterday was absolute perfection. So good in fact I’ll be making them again today. 

The recipe is simple and straightforward and perfect for this time of year. Great as a side dish {serves 4} or heaped up on a plate as a lunchtime main {serves 2}. 

If you’re a fan of roasted Brussels sprouts, give this recipe a try. You’ll be so glad you did!

~Mavis

Roasted Brussels Sprouts with Blue Cheese

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• Author: Mavis Butterfield

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Ingredients

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Brussels Sprouts

1 pound Brussels sprouts, trimmed and cut in half

2 Tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 ounce blue cheese crumbles

Balsamic Glaze

1 cup balsamic vinegar
¼ cup brown sugar

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Instructions

Preheat the oven to 400 F. 

On a large baking sheet, toss the Brussels sprouts, olive oil, salt and pepper until evenly coated. 

Spread the Brussels sprouts out evenly on a baking sheet. Roast for 20 – 25 minutes, turning halfway through the cooking process. 

While the Brussels sprouts are in the oven, make the balsamic glaze. Mix the balsamic vinegar and brown sugar in a small saucepan and stir until the sugar is dissolved. 

Bring the mixture to a boil over medium heat in a small saucepan.  Reduce the heat to low and simmer for 15-20 minutes or until the sauce is reduced by half and coats the back of a spoon. 

Let the balsamic glaze cool, then pour into a glass jar. You will need two tablespoons for the glaze for the Brussels sprouts recipe. The extra glaze can be stored in a lidded jar in the refrigerator. {This glaze makes a wonderful salad dressing as well!}

When the Brussel sprouts are done roasting, place them in a bowl and toss with 2 tablespoons balsamic glaze. Sprinkle with blue cheese crumbles and serve.

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