Home 5 Recipes to Help You Host a Very Chapel Hill Thanksgiving Oven-Roasted Brussels Sprouts with Vanilla-Balsamic Glaze (Gluten Free)

Oven-Roasted Brussels Sprouts with Vanilla-Balsamic Glaze (Gluten Free)

By Rachel Ruvo, agonyofdewheat.com

1 lb. Brussels sprouts (outer leaves removed and sliced length-wise)
1 Tbsp. extra-virgin olive oil
Salt and pepper


1/4 cup gluten-free breadcrumbs (I use Ian’s Panko)
1/4 cup slivered almonds
1/4 cup Parmesan cheese, grated


1/2 cup aged balsamic vinegar
1 tsp. vanilla extract

Heat oven to 400 F. Line a rimmed baking sheet with foil; place Brussels sprouts on baking sheet and drizzle with oil, salt and pepper. // Toss to coat and place cut side down. Roast for 25 minutes. // Remove from oven and sprinkle with topping ingredients. Place back in oven and roast for 5 more minutes. // To make the glaze, pour the balsamic vinegar into a small saucepan and place over medium heat. Simmer until it is reduced by half, coats the back of a spoon or is the consistency of maple syrup. // Remove from heat and stir in vanilla. Drizzle sprouts with balsamic glaze and serve. // Note: I don’t recommend using the Glutino brand of breadcrumbs. They have a cornmeal consistency and won’t work well in this recipe. The Ian’s Panko seem to be readily available at the supermarket and really shine in this dish.