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Roasted Brussels Sprouts with Rosemary Balsamic Glaze

Roasted Brussels Sprouts with Rosemary, Balsamic Glaze & maybe Figs

Classic Side Dishes can also be simple to make & full of flavor. If you are entertaining for the holidays, here is a quick & easy recipe to throw together using 5 ingredients: brussel sprouts, coconut oil, sea salt, fresh rosemary & ready-made balsamic glaze.  You know what else?  Think outside the chip, this makes an awesome snack for the gang!  Yeah, I really am that Ema that says to her kids, “Hey having friends over tonight?  Want me to make brussels sprouts for you guys to snack on?”

Roasted Brussels Sprouts with Rosemary Balsamic Glaze


1 lb Brussels Sprouts

3 Tablespoons Coconut Oil (you can use other oils, such as Olive Oil instead)

Sea Salt (or Himalayan Pink Salt, or Kosher Salt, or whatever salt you have on hand)

Ready-made Balsamic Glaze (you can make your own, but when I tried it a few times I found it made my kitchen super smoky and reduced to a very small amount. I recommend getting it at the supermarket)

1-2 Fresh Rosemary Stems

Optional: Dried Figs (Turkish, sulphured-free for example)



Preheat oven to 400 degrees.


Wash brussels sprouts. Trim bottoms and cut them in half.


Heat coconut or other oil in a large cast iron pan on medium heat. Add brussels sprouts and resist stirring them. Let them brown on one side. Turn off heat. Takes about 5-6 mins.


Add fresh rosemary (you can chop it, add the fresh leaves, or add the whole stems – totally your call).

Sprinkle salt.


Bake in oven for about 20 mins or until they are tender and even more brown. Looking back at the picture in this recipe I bet I would cook them a few minutes more if I was going to eat them today. We are all learning and growing – and this will be good enough. I’m enough!


Pour balsamic glaze over the roasted brussels sprouts.

Want a variation that makes this recipe super fancy? Add figs. Yup. That’s it. Add figs & people think you are super fancy & exotic & the food you make is totally Mediterranean. You can slice a few dried figs & add them at the end with the balsamic & toss.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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