Roasted Brussels Sprouts Drizzled with Tangy Tequila Sauce

Brussels Sprouts to the Rescue!

Brussels sprouts are a polarizing vegetable.  You are either a big fan, or a fierce opponent of the tiny little cabbage.  I have always loved them, and am constantly dreaming up new ways to serve them so that everyone wants a second helping.   At my last dinner party, my guests were fighting over the last brussels sprouts on the platter.  That made me very happy!

ROASTING EQUALS YUMMY

roasted brussels sprouts

Roasting brussels sprouts in the oven is the secret to second helpings of brussels sprouts.  The crunchy outside edges mix so well with the caramelized sweetness that is magically created in your oven.  I also find it very challenging not to nibble every crunchy piece on my roasting pan.  I prefer  the small to medium sized brussels sprout, maybe because they are so cute and irresistible?

HAVE YOU EVER SEEN HOW  BRUSSELS SPROUTS GROW?

I  was astounded the first time that I saw brussels sprouts growing on their stalk  I was amazed at how beautiful they were, and I thought that they looked like a Christmas tree!  All of the small brussels sprouts on the top merging with the largest ones on the bottom.  I found my first brussels sprout masterpiece at my local farmers market. What vegetable surprised you when you discovered how it grew?

brussels sprouts on the stalk

AFTER THE ROASTING, WHAT ABOUT THE GLAZING?

The glaze follows a familiar path out of my kitchen:

1. a recipe that slowly evolves with different ingredients added over time
2. a mystery ingredient that everyone has to guess
3. a reduction sauce/glaze is always a winner
4. when in doubt, add a little cheese

You can never go wrong with a glaze that begins with butter and balsamic vinegar.  You can also try a flavored balsamic to jazz things up.  I use a white balsamic in the summer, sometimes with a citrus flavoring to add a burst of flavor.  I love the full robust flavor of a rich dark balsamic in the fall and winter.  You can spend a little more and buy your balsamic in the reduced form, or you can reduce it yourself with the grocery store variety. Balsamic vinegar is the perfect flavor to mix with all of those delectable roasted brussels sprouts.

SECRET INGREDIENT ALERT

The tequila addition is the magic ingredient that makes everyone fight over the last brussels sprouts on the platter. The extra zing is the perfect accompaniment to the crunchy roasted deliciousness of the brussels sprouts.  It is so fun to see if your family and friends can guess the secret ingredient.  Give them a try!  I can’t wait to hear if they make it to the Thanksgiving table at your house this year!

Roasted Brussels Sprouts Drizzled with Tangy Tequila Glaze

Roasted brussels sprouts with a tequila glaze will have everyone begging for seconds!

• Author: Sue Larson
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Category: vegetable
• Method: oven

Scale 1x2x3x

Ingredients

1 pound of brussels sprouts ( depending on the size, about 3–4 cups of small to medium size brussels sprouts)

olive oil for roasting

1 tsp salt

1 TB white pepper

2 – 3 TB butter

5 TB balsamic vinegar

3 TB maple syrup ( I prefer pure maple syrup )

3 TB tequila

10 branches of fresh thyme leaves

1/2 lemon grated zest

1/2 lemon freshly squeezed

salt and pepper to taste

Instructions

Preheat oven to 400 degrees

Wash and clean brussels sprouts, cutting the bottom off to make a clean edge. Remove any wilted or brown leaves.  Put in a bowl and drizzle with just enough olive oil to lightly coat the brussels sprouts.  Mix up the brussels sprouts with your hands to make sure each brussels sprout has a light coating of olive oil.  Spread the coated brussels sprouts on a sheet pan and sprinkle with salt and pepper.

Place in preheated oven and roast for 20-25 minutes.  The edges of the brussels sprouts should be golden brown and have crunchy dark edges.

While the brussels sprouts are roasting, prepare the glaze. If desired, the glaze may be made earlier in the day that you are serving the brussels sprouts, and warmed just before serving.

Melt the butter and balsamic vinegar in a small pan stirring occasionally.  Continue to reduce on low heat for about 5 minutes.  Add the rest of the glaze ingredients stirring occasionally for another 5 minutes.

Keep on low heat or warm slowly if prepared earlier that day

Remove brussels sprouts from the oven and place on serving dish.  Drizzle the warm glaze over the brussels sprouts and serve immediately