If you’re looking for a hearty side dish, look no further. Baked brussels with coffee balsamic reduction. Need I say more?
I’ve heard that some people don’t like brussel sprouts. If that’s true they obviously haven’t tried this recipe. I’d be willing to bet that this will turn non-lovers into lovers in no time! The addition of coffee brings out the balsamic flavor and it’s absolutely incredible. All of the flavors soak into the brussel sprouts, creating a garlic-y, sweetened concoction of perfection.
Keep this recipe in mind for the upcoming holiday season. You’ll definitely want to share this with family and friends.
BRUSSELS WITH COFFEE BALSAMIC REDUCTION
- 1 pound of brussel sprouts, halved
- 1 1/2 cups of balsamic vinegar
- 1/2 cup of freshly brewed coffee
- 1/2 cup of brown sugar
- 1/4 cup of extra virgin olive oil
- 4 tablespoons of uncooked bacon, diced
- 3 cloves of garlic, minced
- Goat cheese, to taste
- A large pinch of sea salt
- Fresh cracked black pepper, to taste
- In a medium saucepan, simmer the balsamic vinegar, brewed coffee and brown sugar over medium heat. Stir until sugar has fully dissolved.
- Bring to a gentle boil then reduce the heat to medium-low. Keep simmering until the liquid thickens and it reduces to about half, approximately 10 minutes or so.
- remove from the saucepan from the heat and allow it to cool to room temperature. Once the reduction has cooled, store it in the refrigerator until ready for use. It will thicken significantly once it has cooled. Reserve 4 tablespoons.
- Preheat oven to 425 degrees.
- In a baking dish, add the brussel sprouts. Add the garlic, bacon (if using), sea salt and black pepper. Pour the olive oil and 2 tablespoons of the coffee balsamic reduction over the brussel sprouts. Place the baking dish into the oven for 25-30 minutes.
- Remove the dish from the oven and toss the brussels with the remaining 2 tablespoons of the balsamic reduction. Top off with the goat cheese.
- Serve warm and enjoy!