• Courtesy of Rosetta's Farm

Balsamic Cinnamon-Nutmeg Glaze | Roasted Brussel Sprouts

Updated: Nov 14, 2019

Recipe Credit: Bill Devine

Course: Side Dish

Prep Time: 10 minutes

Cook Time: 20 minutes

Passive Time: 0

Servings: 4


2 lbs. Brussel sprouts

4 T. olive oil

1 t. kosher salt

1 t. Rosetta’s Farm Cherry Pepper blend

3 T. balsamic vinegar

2 t. honey

1 ½ t. Rosetta’s Farm Sweetie Pie blend


Move oven rack to the highest position and preheat to 425F. Prep the sprouts by cutting off the bottom and removing the outer leaves. Slice the spouts in half and put them in a large bowl with 2 T. olive oil, 1 t. kosher salt and 1 t. Cherry Pepper blend. Coat the sprouts and evenly place them on a cooking sheet. Roast 20 minutes to caramelize.

Set the large bowl aside.

In a small bowl, mix 2 T. olive oil, 3 T. balsamic vinegar, 2 t. honey and 1 ½ t. Sweetie Pie blend until it’s a smooth consistency.

Pour 1/3 of the glaze into the large bowl and slowing add in 50% of the Brussel sprouts for even coating. Add the remaining sprouts and glaze.

#CherryPepperSpiceBlend, #SweetiePieSpiceBlend, #ChiliPepperSpiceBlends


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