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Oct 26, 2012 12:07 PM

Roasted Brussel Sprouts with Balsamic Vinegar...Add vinegar before or after roasting

I have some really wonderful aged balsamic vinegar. It is thick. Would you suggest adding it before or after roasting the brussel sprouts? Thank you!

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  1. Last few minutes of roasting otherwise it will tend to burn.

      1. re: weezieduzzit

        roasting it on the sprouts for the last few minutes makes a delicious glaze/

        1. re: weezieduzzit

          +2 for afterwards.

          I'm with weezieduzzit, I toss mine in a maple sherry vinaigrette after I roast them. If I wanted a glaze, I'd reduce on stove top and toss after roasting. I only roast them w/ olive oil, s&p.

          1. re: lynnlato

            try the other way sometime; you may be pleasantly surprised :=)

            1. re: lynnlato

              How do you make the sherry maple vinagrette?

              1. re: DaisyM

                I don't have exact quantities, but a local chef gave me the "recipe". Maple syrup with a couple of splashes of sherry vinegar, a splash of red wine vinegar, one minced garlic clove, a teaspoon of dijon mustard and s&p to taste. Whisk and thin w/ olive oil if needed. Roast your sprouts and toss in the vinaigrette. It's lovely!

                @magiesmom - sounds good to me. It sounded as though the OP's vinegar is already thick and perhaps already reduced and therefore I would be concerned that high heat would maybe scorch it. But otherwise I believe you and will try it sometime. :)

          2. If your balsamic is truly wonderful, don't heat it at all. Just drip a little on the roasted sprouts out of the oven, and enjoy.

            2 Replies
            1. re: sr44

              Thanks, we got it in Italy a few months ago and it is truly wonderful. I wish I bought more.

              1. re: DaisyM

                in that case, I agree. don't cook it.