You’re going to love these Balsamic Glazed Brussels Sprouts! They’re covered with a date-sweetened glaze and roasted to perfection.
Hiiiiii! Hope your week is going well. Things have been a tad cray over here in EBF world as I’ve been traveling a ton and we’re moving in less than two weeks! <— More details coming soon, but for now just know that Isaac and I have been having packing parties every night. We literally blast music throughout the house and get to work. Last night we stayed up until about 1AM filling boxes.
While I really don’t enjoy packing, but I DO love enjoy going through things, tossing stuff we never use and downsizing so that part has been nice. Oh, and finding old photos and notes is fun too. We found some gems last night — lots of photos from college and the card I made for Isaac for our two year dating anniversary. Kind of cute to read since we’ll be celebrating our two year wedding anniversary in a month.
Okay, on to today’s post. I had all my brussels sprout lovers in mind when I was coming up with this recipe, but you haters should also pay close attention because I feel like this recipe might convert you.
Bold statement, I know.
Long gone are the days of mushy and overcooked steamed sprouts. These babies are smothered in a sweet balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.
So, so delicious! I could literally eat a whole baking sheet full of them in one sitting.
I love that the glaze is naturally sweetened with a medjool dates. It worked out so wonderfully that now I want to dry making a date sweetened balsamic dressing for a salad. Might have to test that out today… stay tuned. 😉
These brussels sprouts are smothered in a naturally sweetened balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.
2 pounds brussels sprouts
2 Tablespoon olive oil
1/4 cup balsamic vinegar
2 pitted and chopped medjool dates + about 1/3 cup of water to soften
3 tablespoons reserved soaking water
3 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground pepper
Preheat oven to 425° F.
Place chopped dates into a small bowl and add just enough water to cover them. Soak for about 10-20 minutes to soften the date pieces. Remove date pieces from water using a slotted spoon and reserve the soaking water.
Add olive oil, balsamic vinegar, garlic, date pieces, 3 Tablespoons reserved water, sea salt, and pepper into a blender and blend until smooth. You can also use an immersion blender for this step.
Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover. Spread sprouts in a single layer on a parchment lined baking sheet or directly on a baking stone. Make sure they’re in a single layer — you may need two baking sheets.
Roast for about 20-25 minutes, stirring once half way through roasting. They’re done when golden brown and crisp-tender. Remove from oven and serve hot.
Serving Size:2 cups
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