Description
Make Brussels sprouts sticky and flavorful with this simple sweet and savory glaze recipe. This glaze caramelizes well when roasted.
Ingredients
Scale
- 1/4 cup maple syrup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a small saucepan, combine the maple syrup, soy sauce, balsamic vinegar, garlic, ginger, and pepper. Heat over medium heat until simmering.
- In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
- Pour the slurry into the simmering sauce, whisking constantly until the mixture thickens significantly, about 1 minute. Remove from heat. This is your sticky Brussels sprouts glaze.
- In a large bowl, toss the halved Brussels sprouts with olive oil and a pinch of salt.
- Spread the sprouts in a single layer on a baking sheet. Roast for 15 minutes.
- Remove the sprouts from the oven and toss them with half of the prepared glaze.
- Return the sprouts to the oven and roast for another 10 to 15 minutes, or until tender and caramelized.
- Toss the hot sprouts with the remaining glaze just before serving for extra stickiness.
Notes
- For extra crispness, you can toss the sprouts with the glaze only during the last 5 minutes of cooking.
- If you prefer a spicier glaze, add 1/4 teaspoon of red pepper flakes to the sauce mixture.
- To control the consistency, add slightly more cornstarch slurry if the glaze seems too thin after simmering.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 18
- Sodium: 450
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 5
- Cholesterol: 0