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Garlicky Brussels Sprouts with Balsamic Reduction

This Christmas we're making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!
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No more bland, bitter or mushy Brussels Sprouts! This Christmas we’re making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!

A key to good Brussels sprouts is cooking them quickly. That’s why I like cooking them ib the oven at high temperatures but for a relatively short amount of time. This way they don’t have time to stew sitting in a lukewarm oven for a long while.

Another tip would be to give your sprouts space. Don’t overcrowd the baking tray, spread them out into a single layer with some space in between. You will need a large baking tray (or two, if you have oven space). This helps them to brown quicker without cooking in each other’s steam.

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This Christmas we're making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!

How to Make Garlicky Brussells Sprouts with Balsamic Reduction?

First, your balsamic reduction. Pour balsamic vinegar into a small saucepan. Bring to the boil, then reduce the heat to a minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools, so take it off the heat before you reach the desired consistency.

Preheat the oven to 220°C Fan. Halve your Brussels Sprouts. Peel and finely chop your garlic cloves. Then add halved Brussels Sprouts to a large mixing bowl. Drizzle with 3 tbsp of olive oil, season with salt and pepper and toss to coat. Add finely chopped garlic and mix well to distribute.

Add your Brussels to a lined baking tray (we recommend lining it with Bacofoil baking parchment to avoid the mess) in a single layer, leaving some space between the halves. Pop in a preheated oven for 15-20 minutes. Your Garlicky Brussels Sprouts are ready to be served with a drizzle of balsamic reduction.

Have a look at our other Christmas sides, including:

This Christmas we're making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!

Garlicky Brussels Sprouts with Balsamic Reduction

No more bland, bitter or mushy Brussels Sprouts! This Christmas we're making our very simple, yet extremely flavoursome sprouts side dish! Our Garlicky Brussels Sprouts with Balsamic Reduction are a winner at our Christmas table and is a great complement to turkey and roast potatoes!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American, British, Christmas
Servings 4 side portions
Calories 182 kcal

Ingredients
 
 

  • 140 ml balsamic vinegar
  • 500 g Brussels sprouts halved
  • 3 tbsp olive oil
  • 4 garlic cloves finely chopped

Instructions
 

Make Balsamic Vinegar Reduction:

  • Pour balsamic vinegar into a small saucepan. Bring to the boil, then reduce the heat to minimum and slowly simmer for 10-15 minutes until it turns syrupy consistency. Pour the reduction into a small serving dish and leave to cool slightly. It will thicken as it cools.

Make Brussels Sprouts:

  • Preheat the oven to 220°C Fan.
  • Add halved Brussels Sprouts to a large mixing bowl. Drizzle with 3 tbsp of olive oil, season with salt and pepper and toss to coat. Then add finely chopped garlic and mix well to distribute.
  • Add your Brussels to a lined baking tray in a single layer, leaving some space between the halves. Pop in a preheated oven for 15-20 minutes. Serve with a drizzle of balsamic reduction.

Nutrition

Sodium: 40mgCalcium: 67mgVitamin C: 107mgVitamin A: 943IUSugar: 8gFiber: 5gPotassium: 538mgCalories: 182kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 11gProtein: 5gCarbohydrates: 18gIron: 2mg
Keyword Brussels Sprouts for Christmas, Brussels Sprouts Recipe, Brussels Sprouts Side Dish, Brussels Sprouts with Balsamic Reduction, Brussels Sprouts with Balsamic Vinegar, Brussels Sprouts with Balsamic Vinegar Reduction, Christmas Brussels Sprouts, Christmas Sides
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Brussels Sprouts with Balsamic

2 Replies to “Garlicky Brussels Sprouts with Balsamic Reduction”

  1. 5 stars
    These sprouts are the best! They were the only element of the christmas dinner which we had no leftovers for !! My husband said he would eat a whole plate of them!

    1. Thanks! Balsamic reduction and garlic definitely make one of the “worlds most-hated vegetables” taste delicious!😂

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