Side Dish: United States – Balsamic-Glazed Brussels Sprouts with Pistachios

Serving Size: 4

Approximate Time

Prep 10 min

Cook 31 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) olive oil, divided
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 cloves (6 g) garlic, minced
- 3 tbsp (45 ml) balsamic vinegar
- 1 tbsp (15 ml) pure maple syrup
- 1/2 cup (70 g) shelled pistachios, roughly chopped
- 3/4 tsp (4 g) kosher salt, divided
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) fresh lemon juice (optional)
- Flaky sea salt for finishing (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, and black pepper on a rimmed baking sheet, cut sides down in a single layer.
2. Roast sprouts until deeply browned and tender, 20–25 minutes, shaking or turning once halfway through for even caramelization.
3. While sprouts roast, toast pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes; transfer to a bowl and roughly chop if needed.
4. In a small saucepan, combine balsamic vinegar and maple syrup. Bring to a gentle simmer over medium-low heat and reduce until slightly thickened and syrupy, about 4–6 minutes. Remove from heat.
5. When sprouts are almost done, heat remaining 1 tbsp (15 ml) olive oil in a large skillet over medium. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add roasted sprouts and the balsamic glaze; toss to coat and warm through, 1–2 minutes. Taste and add remaining 1/4 tsp (1.5 g) kosher salt if needed.
6. Transfer to a serving dish, sprinkle with toasted pistachios and chopped parsley, and finish with lemon juice and a pinch of flaky sea salt if using. Serve warm.