Growing up, yup, I you guessed it, when Mom said we were having Brussels Sprouts for dinner I was a sad-faced little girl. I hated them, so much that I think Mom finally stopped making them so often because I just couldn’t bring myself to get them down and they sat on my plate. But, after a few years of trying new flavor combinations and techniques I think I found what could be one of the best recipes that is not only full of flavor BUT that is also super simple!
- 2 lbs organic Brussels Sprouts, chopped in quarters
- 2 Shallots, diced
- 1 teaspoon Garlic Powder
- 1 teaspoon Badia Complete Seasoning
- 3 tablespoons pre-made Balsamic Glaze (see below for directions)
- 2 tablespoons Extra Virgin Olive Oil
Preheat oven to 385. In a large baking dish, add all ingredients and stir together until Brussels Sprouts are coated. Place in oven and bake for 45 minutes or until desired doneness. We like them to be a little crispy in our house so we cook for almost an hour. Remove from oven and serve.
For Balsamic Glaze –
- 2 cups Balsamic Vinegar
- 1 cup Brown Sugar
- 1 tablespoon Molasses
In a small saucepan over medium heat, combined balsamic vinegar, brown sugar and molasses and whisk or stir until sugar is dissolved. Bring mixture to a boil (be careful it will boil over quickly) and reduce heat and simmer for 20-25 minutes until mixture thickens. Remove from heat and let cool and transfer to airtight container and refrigerate until ready to use. This helps with the thickening process.