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Balsamic Brussels Sprouts
Roasted veggies that are so delicious you'll want to go back for seconds...or even thirds...
Course
Side Dish
Cuisine
American, Italian
Keyword
AIP Balsamic Veggies, AIP Brussels Sprouts, AIP Roasted Veggies, AIP sides, Paleo Brussels Sprouts, Paleo sides
Prep Time
10
minutes
Cook Time
45
minutes
Total Time
55
minutes
Servings
8
Calories
206
kcal
Author
Jacqueline Martin
Ingredients
Veggies
2
lbs
Brussels Sprouts
chopped
8
oz
Baby bella mushrooms
chopped
1/2
large
Red onion
chopped
1/4
cup
Olive oil
extra virgin
1/4
cup
Balsamic vinegar
1/4
tsp
Pink Himalayan sea salt
Glaze
1/2
cup
Balsamic vinegar
1/4
cup
Honey
Instructions
Veggies
Preheat oven to 425°F.
Place Brussels Sprouts, mushrooms and onions on a baking pan, then pour oil and 1/4 cup balsamic vinegar over them and mix well.
Sprinkle with salt.
Be sure to spread the mixture evenly and cook in preheated oven for 15 minutes.
Remove from oven and stir, then cook another 15 minutes.
Remove from oven and stir again, then cook another 10-15 minutes or until caramelized.
Glaze
After you put the veggies in the oven for the third time, you can start the glaze.
Add 1/2 cup balsamic vinegar and 1/4 cup honey to a small saucepan.
Heat on medium for about 10-15 minutes, stirring occasionally, until reduced by about half.
Remove from stove and allow to cool for a few minutes. This will thicken it into a glaze.
Pour over veggies and toss.
Enjoy!
Notes
*Nutrition facts are an estimate and may vary.
Nutrition
Calories:
206
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
8
g