Roasted Brussels Sprouts With Orange Balsamic Glaze
- 1/4 cups Fresh Squeezed Orange Juice
- 1/3 cups Balsamic Vinegar
- 2 teaspoons White Or Brown Sugar
- 1/2 pounds Brussels Sprouts
- 2 Tablespoons Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- 1 Tablespoon Orange Zest, For Garnish
- Preheat oven to 425u0b0F. In a small saucepan, combine orange juice, balsamic vinegar, and sugar. Bring to a boil over medium heat, stirring continually until sugar is dissolved. Continue to cook, stirring occasionally, until reduced by half, and thick and syrupy (this could take 10-20 minutes). Remove from heat.
- Meanwhile, wash the Brussels sprouts and cut in half lengthwise. Put them in a small casserole dish, add olive oil and salt and pepper and toss gently to coat. Move to preheated oven and roast, uncovered, 15-20 minutes, depending on size and preference. Remove from oven, drizzle with glaze, and garnish with orange zest.
ubc, balsamic vinegar, white or brown sugar, brussels, olive oil, salt, black pepper, orange zest
Taken from tastykitchen.com/recipes/sidedishes/roasted-brussels-sprouts-with-orange-balsamic-glaze/ (may not work)