Balsamic Glaze Oven Roasted Brussels Sprouts

Perfectly crispy and tender Brussels sprouts that go from freezer to oven to done in under 20 minutes are the perfect party side dish or better yet entree for us plant based folk!  Adorned with sweet dates and spicy caramelized pecans this dish is hard to compete with for the top veggie of the year!

Chewy, crispy and deliciously savory all in one bite.  They were the perfect accompaniment to any meal or a lip smacking meal all on their own.

Serving Size: 4

  • 2 frozen packages of Brussels sprouts they usually come in 12 oz bags
  • 8 dates sliced up
  • balsamic vinegar glaze
  • ½ a cup of candied pecans Note 1
  • olive oil
  • salt and pepper
  • 1-2 drops liquid smoke
    • Preheat oven to 400-degrees
    • Slice up the Brussels sprouts in half, yes straight out of the freezer.
    • Place the Brussels sprouts onto a sheet pan, feel free to use the foil pans for super easy clean up.
    • Drizzle with olive oil, salt and pepper. Toss and place in the oven.
    • Once the Brussels sprouts are nicely browned and soft on the inside, about 20 minutes, remove from the oven.
    • Add in balsamic glaze, liquid smoke and dates. Toss everything to combine. Roast for another 3-5 minuts.
    • Remove from oven, sprinkle candied pecans on top. Serve immediately.


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