Balsamic-glazed Brussels sprouts and red onion are roasted in this quick and easy side dish that's elegant enough for Christmas, dinner parties or any night of the week.
6 people made this
450g fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shallot, chopped
4 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 220 C / Gas 7. Lightly grease a shallow roasting tin.
Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt and pepper and gently toss to coat. Spread mixture on the greased roasting tin
Bake in the preheated oven until sprouts and onion are tender and caramelised, 25 to 30 minutes.
Heat remaining 2 tablespoons olive oil in a small pan over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.