Add the Brussels sprouts ... and turn the sprouts over carefully. Season with salt and pepper, and spritz with 2 to 3 teaspoons of the vinegar. Stir until the sprouts are coated and the vinegar ...

Roasted Brussels sprouts with ... I made a balsamic glaze recipe. However, if you have an excellent store-bought balsamic glaze, use it. The best balsamic kinds of vinegar come from Italy's ...

Deeply roasted ... Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well. My usual go-to glaze is a mixture of mustard and balsamic ...

Remove from heat and stir in Pecorino and butter. Plate polenta and top with roasted brussels sprouts. Drizzle with syrupy balsamic vinegar. Notes: Syrupy balsamic is quite pricey, you can also ...