Balsamic-Glazed Brussels Sprouts

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

2. 2

   In a bowl, combine the Brussels sprouts and the onion; add 3 tablespoons olive oil, salt, and pepper, and gently toss to coat. Spread the sprouts mixture on the prepared baking sheet.

3. 3

   Bake in the preheated oven until the sprouts and onion are tender and caramelized, 25 to 30 minutes.

4. 4

   Heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat; sauté the shallot until tender, about 5 minutes. Add the balsamic vinegar and cook until the glaze is slightly reduced, about 5 minutes. Stir the rosemary into the glaze and pour it over the sprouts mixture.

• Calories 141.05 kcal Moderate
• Protein 3.08 g Low Source
• Carbs 9.91 g Moderate
• Total Fat 10.96 g Moderate
• Saturated Fat 1.6 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 14.8 mg Low Source
• Fiber 3.31 g Moderate
• Sugar 3.61 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 27.54 mg Low Source
• Iron 0.81 mg Low Source
• Potassium 318.29 mg Low Source
• Vitamin A 24.81 mcg_rae Low Source
• Vitamin C 56.2 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅