Roasted Brussels Sprouts With Balsamic Caramel

image: The Partial Ingredients

image: The Partial Ingredients

Recipe by Chef Scott Tompkins

Recipe by Chef Scott Tompkins

Preparation Time: 10 minutes
Serves 4-6

1 cup           Ottavio Platinum Balsamic Vinegar (available at most  HEB’s)
2 tbsp          Salted Butter
2 lbs             Fresh Brussels Sprouts *cut in half
½ cup           Golden raisins
¼ cup           Extra Virgin Olive Oil
1 tsp ea.      Kosher Salt & black pepper

  1. Heat oven to 425°F.
  2. In a large bowl combine halved brussels sprouts with olive oil and salt and pepper.  Toss well to combine and place on a sheet pan and into the oven. Cook until just browned, about 30-45 min. (The darker the sprout, the more intense the flavor)
  3. Combine the roasted brussel sprouts with the raisins and drizzle with Balsamic Caramel (Recipe below)
  4. Balsamic Caramel: In a stainless steel saucepan (or non-reactive pot) reduce 1 cup of balsamic vinegar over low heat until liquid is reduced by half (takes about 20min over low-med heat).  Cut the heat and add in the butter and whisk until melted.  Let stand for about 5 min,  drizzle over anything.

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Chef Scott TompkinsScott Tompkins is Head Chef & Manager at H-E-B on Farwest Boulevard in Austin, Texas and is a featured speaker at iGnite’s Intentional Renewal Wellness Retreat in February 2014 where he will give a cooking demo and talk (including recipes) on ‘Simplifying Healthy Meals for the Everyday.’  Scott runs his own kitchen and department, creates his own recipes and loves every minute of it. Join us at the Intentional Renewal retreat to get more great healthy recipes, learn more about the health benefits of incorporating different foods into your cooking, and more!


3 thoughts on “Roasted Brussels Sprouts With Balsamic Caramel

  1. Pingback: “One of Mother Nature’s Most Perfect Foods” | the iGnite blog

  2. Pingback: Healthy Corn & Black Bean Dip | the iGnite blog

  3. Pingback: Healthy Treat of the Month: Numi Rooibos Chai Tea | the iGnite blog

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