Ok everyone I know brussel sprouts are typically not a summer veggie but don’t shy away! These Roasted Brussel Sprouts with Strawberry Balsamic Glaze are ideal for summer meals.
I absolutely love roasted brussel sprouts and when I saw them for a good price at the store, I had to grab some. I thought they would pair nicely with strawberries. It would also be a great way to “summer up” these wintery vegetables.
Around the holidays, I have always made The Pioneer Woman’s Brussel sprouts here. They are amazing with that delicious balsamic drizzle. You need to try them this way! I knew that I couldn’t leave out the vinegar for this recipe as it goes so nicely with brussel sprouts. To balance it out and make these more seasonal, I used strawberries and honey.
These roasted Brussel Sprouts with Strawberry Balsamic Glaze were a great addition to a summer meal. We had them with my Grilled Salmon with Garlic Dijon Cream Sauce. Amazing!
You start by preparing the Brussel sprouts by cutting off the bottoms, removing the outer leaves, and slicing in half. I used about two pounds. Also, can we just take a moment to admire this lovely vintage scale?
This was a Mother’s Day gift from my parents. It is charming, beautiful, vintage, and so practical. I am in love!
Ok moving on! Coat and toss the Brussel sprouts in a little olive oil and put them in the preheated oven.
For the delicious glaze, add fresh strawberries, balsamic vinegar and honey to a medium sauce pan. Bring all that goodness to a boil and reduce to simmer. Cook it down for about 10 minutes until it is reduced by half. Pour it through a strainer so that you don’t have chunks of strawberries in the reduction.
This can also be made ahead of time.
When the Brussel sprouts are done roasting, the strawberry balsamic reduction gets poured over them and tossed right before serving.
Simple and delicious. Enjoy these summery Roasted Brussel Sprouts with Strawberry Balsamic Glaze!