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  • Roasted Brussels Sprouts With Dijon Pear Balsamic Glaze

    Monday, December 16, 2013

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    Sometimes, knowing how to cook healthy ingredients is the secret to embracing and actually liking–I mean really liking–veggies.

    I’m talking to you, Brussels sprouts haters. Don’t get me wrong–I know where you’re coming from because, hey, I came from that same place!Β  You know, the place where peas, corn and potatoes count as veggies, right?

    The first time I tried these little cabbage-like nuggets of deliciousness they were…well…decidedly not so delicious. I bought them frozen and dropped them, in their peculiar all-stuck-together in their frozen-in-time state, into a pan full of boiling water. I didn’t even add salt. After spending a bit too long in the pan, I strained away the water and just ate them. No butter. No salt. No fun. They were a Hulk-like shade of green, a bit soggy and rather bitter. I walked away from the table shaking my head and cursing the Brussels sprouts.

    Then I discovered roasting. Oh, that magical method of cooking almost any veggie that makes them so yummy….so satisfying and, dare I say….craveable? Another discovery…eat those babies fresh! While some veggies are perfectly acceptable frozen, I am here to declare that these aren’t among them (unless you bath them in a lot of butter and salt…but that’s not this blog).

    Enter this recipe for roasted Brussels sprouts. I confess, these are among my top-5 favorite veggies. I could probably eat them every day and be quite happy. This recipe couldn’t be simpler (and would be perfect for entertaining or for your next potluck). I used a pear-infused balsamic vinegar for this one, and, although fancy vinegars are getting easier to find in run-of-the-mill grocers, if you can’t find it, just use a really good quality aged balsamic. I think this dish would pair particularly well with ham or pork chops (…said the girl who doesn’t eat pork), as well as poultry. I have tossed leftovers with salad and LOVED them.

    Simple, quick and ready for entertaining

    Simple, quick and ready for entertaining

    A couple of parting thoughts on roasting veggies–there’s lots of room for experimenting with flavors. Mediterranean, Middle Eastern, Indian and Latin spice combinations all work beautifully for roasting (this recipe for Curried Roasted Delicata Squash & Kale is an example).

    I guess what I am trying to say is, when you are working toward adding more veggies and variety to your diet, don’t be afraid to try different preparations until you discover your favorite ways to enjoy them. While it’s true that there are some veggies that you may not ever acquire a taste for, don’t give up on them without giving them a second, third or even tenth try.


    Roasted Brussels Sprouts With Dijon Pear Balsamic Glaze

    servings: 4 | time: about 30 minutes

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    30 Brussels sprouts (all about the same size if you can hand pick them)

    1/4 of a large onion, sliced into thin strips

    2 TBSP olive oil

    1 tsp. salt

    1/2 tsp. pepper

    2 TBSP. half and half

    1 TBSP. Dijon mustard

    1 TBSP. pear infused balsamic vinegar (or regular) (preferably aged)

    2 tsp. Herbs de Provence


    Preheat oven to 400. Spray a large rimmed sheet pan generously with non-stick cooking spray

    1. Cut the stems off the Brussels sprouts and cut in half lengthwise

    2. Place the sprouts, onion, olive oil, salt, pepper in a large bowl and toss to combine. Spread in pan in a single layer

    3. Roast at 400 for 20 minutes, tossing half way through cooking time. Meanwhile, make the glaze

    4. Place the remaining ingredients in a bowl and whisk to combine. Set aside

    5. Remove the Brussels sprouts from the oven and drizzle with the balsamic Dijon glaze. Toss to combine and pop back in the oven for a couple of minutes. Serve immediately




    7 responses to “Roasted Brussels Sprouts With Dijon Pear Balsamic Glaze”

    1. Sarah Jeror says:

      oooh this is happening for dinner! I have a similar go-to B-sprouts recipe but this sounds even simpler!! YAY!

    2. Sarah Jeror says:

      Another awesome recipe. Two thumbs up from my 9yr old daughter too!

    3. Sarah–always an extra special win when the kids love the veggies! πŸ™‚ (I personally could probably happily eat roasted Brussels sprouts a couple times a week)

    4. Pear balsamic?! I must get my hands on some of that πŸ˜‰

      • It’s SO yummy Rebecca (on vanilla ice cream too … just sayin’) :). You can find it at Williams Sonoma, any local oil and vinegar store (which is where I found it) or online.

    5. pear infused balsamic vinegar sounds amazing! Did you make it or is there a brand you recommend?

    6. Hi Jessica. I found it at a local store that specializes in gourmet oils and vinegars (one can find that sort of thing in a foodie town :)). There are lots of resources online, too πŸ™‚

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