Chef Manny’s Roasted Brussel Sprouts with a Balsamic Reduction

Chef Manny’s roasted brussel sprouts with balsamic reduction

“this ain’t your mama’s brussel sprouts”




1 pound medium-sized brussel sprouts, halved (cut in quarters if large)

1 tbsp of a fat (olive oil, vegetable oil chicken fat)

salt and pepper to taste

1 tsp of fresh minced thyme

1/2 cup of balsamic vinegar


1. Pre-heat oven to 400º F.

2. Toss halved brussel sprouts with oil, salt, pepper and thyme.

3. Spread evenly on a baking sheet and roast in oven for 10-15 mins, or until the sprouts’ outer leaves are golden-brown and sprouts are tender crisp.

4. While sprouts are roasting, bring balsamic vinegar to simmer over medium heat in a small saucepan. Turn it off when the volume reduces by half, and the consistency resembles syrup. Allow to cool. Very Important: As syrup thickens, watch it closely to prevent it from burning (as it has sugar in it).

5. Check balsamic reduction for viscosity: it should drizzle easily from a spoon.

6. Transfer brussel sprouts to a serving dish and drizzle balsamic reduction over it.

7. Your dish is ready to serve. Enjoy!

Note: A slight charring of the brussel sprouts is desired, as the smokiness contrasts nicely with the sweet, tangy flavor of the balsamic reduction.


IMG_4964  IMG_4966  IMG_4977


Chef Manny’s Rule: “The most cardinal sin is to overcook your vegetables!”

“I never liked brussel sprouts my whole life, until you made me try yours!”

-dinner guest


Interested in supporting our meal program, or other vital services for folks experiencing homelessness or living in poverty?