Roasted Brussels Sprouts with Black Garlic Balsamic Glaze

Serves 4·35 minutes

Brussels sprouts pair perfectly with our best-selling Black Garlic Balsamic Glaze for a savory, garlicky side with no added sugar. If you prefer, substitute our Fig Balsamic Glaze or our 18 Year Traditional Balsamic Glaze. Make them in the oven or the air fryer for Thanksgiving or any weeknight dinner.

Ingredients

• 1½ lb Brussels sprouts
• 2 Tbsp extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp Sue’s Black Garlic Balsamic Glaze, plus more for drizzling

Directions

1. Preheat the oven to 425°F.
2. Trim the ends off the Brussels sprouts, pull off any loose or yellow leaves, and cut them in half. Cut any big ones into quarters.
3. Toss them with the olive oil, salt, and pepper.
4. Spread them cut side down in one layer on a baking sheet. Don’t crowd them, or they’ll steam instead of roast.
5. Roast for 20 to 25 minutes, until the cut sides are deep golden brown and the sprouts are fork tender.
6. Move them to a bowl, drizzle with the Black Garlic Glaze, and toss while they’re hot. Serve with more glaze on the side.

In the air fryer: cook at 375°F for 12 to 15 minutes, shaking the basket halfway, then toss with the glaze.