Hey y’all, its been a while! After a fervent post-grad job hunt, I finally got a new job writing at a software company after working at the most amazing bakery and cake shop in Austin for four years. I’m working there as a part-time contractor, so I’ll be filling my new-found spare time by continuing to write for local magazines and getting back to what I love most: food blogging!
Nick and I went to East Side King for our anniversary last month, and hot damn, did I fall in love with those fried brussels sprouts like everyone else in Austin has. Since then, I’ve incorporated them into my repertoire of vegetables and don’t know how I ever lived without them. Excluding ESK’s amazing veggie meshi, this is my favorite way to eat them, by far.
Roasted Brussels Sprouts with Balsamic Reduction
1 pound brussels sprouts
1 c. balsamic vinegar
1/4 c. granulated sugar
Salt and pepper
1. Preheat the oven to 400F.
2. In a small saucepan, bring 1 cup of balsamic vinegar to a simmer. Add 1/4 c. sugar and stir until the granules are dissolved. Keep at a slow simmer for 20-25 minutes, stirring occasionally, until the mixture has reduced to a syrup. When finished, turn off the burner but leave the pan sitting there so it keeps warm.
3. As the balsamic reduction is cooking, wash brussels sprouts and cut them into quarters (lengthwise.) Spread evenly on a foil-lined baking sheet and drizzle with olive oil. Toss to evenly coat the sprouts in oil, then sprinkle with salt and pepper. Cook for 15-20 minutes, until they are fully cooked and the outer leaves are crispy.
4. Lightly drizzle with the balsamic reduction and serve. You may have leftover reduction depending on how sweet you like your sprouts; it keeps well in the fridge for well over a month.