Just 4 simple ingredients (Roasted Brussels Sprouts, Proscuitto, Cheese, and a Balsamic Reduction) make up one of the easiest and most delicious appetizers you’ll have this holiday season!
Hey TKW Family! Have I got a great appetizer recipe for you today that is light, healthy and super delicious!
Plus these Roasted Brussels Sprouts Skewers with Balsamic Reduction Glaze are perfect for your Football food table, upcoming Halloween party or any holiday party.
I love this time of year here in Pittsburgh. The trees are changing from green to bright hues of orange, red and yellow. Halloween is right around the corner and Football Sundays are in full swing. We have days that you may need a long-sleeved shirt and hoodies in the evening. It’s about being indoors and gatherings inside.
Fall to me means winter fruits and veggies, comfort foods and the holidays. Though you can get Brussels Sprouts all year long somehow I attribute them to Fall/Winter.
Now full disclosure I hated Brussels Sprouts growing up. You see Mom only made them for Thanksgiving and Christmas. And well, how do I say this politely? Um… Mom’s were horrible.
Sorry, Mom, I love you but Brussels Sprouts were not your forte. You see she’d buy the frozen bag, pop them in boiling water, allow them to boil forever until they turned to mush. Then when they were water-logged and mushy, she’d pretty much bathe them in a vat of butter. Yeah…. not good.
What’s needed to make this recipe?
- Fresh Brussels Sprouts
- Prosciutto
- Gouda
- Balsamic vinegar
- Honey
- Olive oil
- Salt
Don’t worry if you don’t have prosciutto or gouda – you can totally use deli ham and mozzarella. The recipe is VERY forgivving.
Now you can totally cheat and buy bottled balsamic glaze but I make it in this recipe as it’s literally 2 ingredients that, when combined and reduced make a FANTASTIC glaze! But I’ll walk you through that in a minute.
Let’s roast Brussels Sprouts
- Preheat the oven and line your pan with foil. You can omit the foil if you like washing dishes…
- Remove all the bad, funky leaves from the sprouts and then cut them in half.
- Drizzle with a bit of oil and salt, put them cut-side down on the pan and roast, flipping half-way through.
You want your sprouts to be cooked all the way through but still have some bite to them. No one likes mushy sprouts; no one.
How to make a Balsamic Reduction Glaze
Okay, guys, this is CRAZY easy and absolutely delicious!
- To a pot add the balsamic vinegar and honey. *I add the honey as balsamic on its own is too pungent for me. I find the honey rounds out the flavor profile.
- Bring it to a boil stirring frequently and then reduce to low. Just stir often and allow it to reduce to a thick syrup that coats the back of the spoon. This takes eh.. 10 minutes.
Just watch your heat as you don’t want to burn it. Once you’ve reduced it, transfer to a storage container and allow to cool completely. This can last up to 3 months in an air tight jar/container!
The Perfect Anytime Recipe
- Perfect for pot lucks
- Game night with friends and family
- Tailgating or a church bazaar
- Parties – these are HUGE as an appetizer
- Office parties
- Baby and bridal showers
- Tuesday night when you don’t feel like making a real dinner
Roasted Brussels Sprouts Skewers with Balsamic Reduction Glaze
Just 4 simple ingredients (Roasted Brussels Sprouts, Proscuitto, Cheese, and a Balsamic Reduction) make up one of the easiest and most delicious appetizers you’ll have this holiday season!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Category: appetizer
- Method: oven/stove
- Cuisine: italian
Ingredients
- 1/2 pound Brussels sprouts, trimmed, cleaned and any bad outside leaves removed
- 4–5 slices prosciutto, cut into 4 pieces (cut width-ways)
- 1/4–1/2 pound smoked gouda sliced into small squares (about the thickness of a slice of deli cheese)
- 1/4 cup balsamic vinegar
- 2–3 tablespoon honey *optional
- 1–2 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil; set aside.
- Cut the sprouts in half length-ways through the core and place them on the baking sheet.
- Drizzle them with oil and salt. Using your hands gently mix the sprouts around ensuring all sides are coated. *Make sure the sprouts are cut-side down before you place the pan in the oven.
- Roast for 12 minutes, remove from the oven, flip and place the pan back in the oven roasting for another 8-10 minutes or until the sprouts are tender.
- While the sprouts are in the oven place the balsamic vinegar and honey in a pan over medium heat.
- Bring the pan to boil, stirring frequently and reduce the heat to low. Allow to reduce to a syrup (about 10 minutes). The liquid should coat the back of a spoon. Be careful however now to burn this or have the heat up too high.
- Remove from the heat, place in a glass container and allow to cool.
- When the sprouts are done, remove from the oven and allow to cool for a minute or until you can touch them.
- Grab a tooth pick and assemble the skewers – place one sprout on first, followed by a quarter piece of the prosciutto ending with a slice of cheese.
- Once all of the skewers have been assembled, drizzle with the balsamic reduction.
- Store any remaining reduction in the fridge, covered.
- These skewers can be served warm, room temperature or cold.
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