Brussels Sprouts Skewers with Balsamic Reduction

Guess who’s family likes Brussels sprouts?  Who knew?  So we have them at every get together.  Brussels sprouts are an excellent source of vitamin C.  Here’s another way to serve them sort of appetizer style.

Brussels Sprouts Skewers with Balsamic Reduction

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 24 Brussels sprouts, rinsed and trimmed (about 1 pound)
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup balsamic vinegar
  • 4 sprigs fresh thyme, leaves minced


  1. Preheat your oven to 400 degrees F.  Line a rimmed baking sheet with  parchment paper.
  2. Place the Brussels sprouts in a large bowl.  Toss with oil to coat, then spread them out on the prepared baking sheet in an even layer.  Season with salt and pepper.  Roast 30 to 35 minutes until a little crispy.  Remove from oven.
  3. Meanwhile, in a small saucepan, heat the vinegar over medium-high heat, and bring to a boil.  Reduce the heat and stir in the thyme leaves.  Simmer until reduced to 1/4 cup, about 15 minutes.  The syrup will coat the back of a spoon.
  4. Thread the still warm Brussels sprouts on 12 skewers (2 per skewer).  Arrange on a serving platter and drizzle with the balsamic reduction.  Serve.



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