These crispy little cabbage-like cuties are coated in a rosemary-infused sweet and syrupy sauce, and they are so good! Look at those little leaves just soaking in all that flavor: Crispy brussels sprouts are a staple veggie in our house this time of year. Have you tried my apple cider brussels or my chipotle maple brussels? These days, I’m all about the rosemary balsamic glaze. To make it, I simmer balsamic vinegar along with a little maple syrup and fresh rosemary and reduce the mixture until it turns into a thick and syrupy sauce. I drizzle that sauce all over oven-roasted brussels sprouts. So YUM. One thing to remember when reducing balsamic vinegar is that it thickens as it cools. That’s why I suggest waiting to make the sauce until right before you’re about the serve the brussels. That’ll prevent the balsamic sauce from getting too thick/hard and it’ll also ensure that the brussels stay nice and crisp. Whenever I roast brussels sprouts, I always roast them cut side down. It takes an extra minute to flip them all over so they’re cut side down but it really does make a difference. Doing this ensures that the bottoms get caramelized, the middles stay tender and the tops become crispy. Oh, don’t forget to include the single leaves that fall off the sprouts as you trim them. Those leaves are my favorite! They’re like little crispy chips! This side dish is easy enough to make on an everyday weeknight and fancy enough to serve on a holiday. These green little guys will most definitely give holiday sides like stuffing and mashed potatoes a run for their money. Yep. This is the veggie to make if you want to compete with those staple sides. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
