Roasted Brussels Sprouts Skewers w/ Balsamic Reduction Glaze

Hey Daisey Fresh family! It’s Lori again from The Kitchen Whisperer! 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.\n\nEver since I was introduced to Daisey Fresh filters it’s like I have a garden of fresh fruits and veggies in my fridge that lasts weeks!  These 100% natural and organic filters are truly a life (or should I say ‘fruit and veggie’) saver in the kitchen!\n\nroasted-brussels-sprouts-skewers-7\n\nI 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.\n\nFall 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.\n\nWell a few years ago I decided to try fresh sprouts… One simple roasted sprouts recipe and I was hooked.  So today, that’s what I’m sharing with you.  Now it all starts with fresh sprouts.\n\nroasted-brussels-sprouts-skewers-8\n\nAnd thanks to the incredible Daisey Fresh filters my sprouts stay fresher longer. No longer do I have to worry about soggy, limp veggies. Nope!  These 100% natural and organic filters save the day and save my wallet!  I no longer have to throw away veggies and fruits because I “forgot” about them or there’s too much humidity in my drawer.\n\nroasted-brussels-sprouts-skewers-4\n\nThis recipe, as I said above, starts with roasted Brussels Sprouts. Now for this recipe I kept them as appetizers thus I cut them in half however if you wanted to make kabobs on a long skewer, you could roast them whole.\n\nOne thing to keep in mind when you cut the sprouts in half you want to keep the core intact.  This way you don’t have to worry about the sprouts falling apart. Just be sure that when you clean them you remove a few of the outer leaves as they tend to me the bitter/dirty leaves.\n\nroasted-brussels-sprouts-skewers-c\n\nThis recipe is pretty much 4 ingredients (well minus oil/salt).  It’s just sprouts, prosciutto, cheese and the balsamic glaze. For me when I make my balsamic glaze I add honey as I just don’t quite like that bitter tang reduced balsamic vinegar has. However, if you like that bite reduced balsamic vinegar has you can omit the honey.\n\nBut let’s chat more about these filters. I’ve been fortunate to partner up with Daisey Fresh and experience their revolutionary product first hand.  Folk listen to me – these filters WORK!  They are seriously a life saver….er should I say Fruit & Veggie saver?  I mean that’s what they do actually; they save you from waste of spoiled fruits and veggies.  All you have to do is replace the filters every 30 days and you’ll have fruits and veggies that last up to 2-3 times longer.\n\nTheir studies show that using these 100% natural and organic filters can save up to $780 a year by allowing your fruits and veggies to stay fresher longer. I highly recommend these!\n\nroasted-brussels-sprouts-skewers-5\n\nThis recipe is one that pretty versatile. What I mean by this is you can eat them warm, room temperature or cold. How do I know?  I mean I have to do research when I create recipes – I mean I “forced” myself to make this recipe a few times and inhale…er eat them, through all phases.  LOL\n\nNeed another reason why you need this recipe in your life? It’s one of the best recipes you can make and take.  Do you have a standing game night with the family or friends?  Serve this!  Going to a church bazaar and need to take a dish?  Voila!  This is your dish but I will warn you, these will go fast so make sure you double the batch.  Wait who am I kidding?  Make a triple batch – one for folks to eat, another batch to refill the platter that gobbled up and one batch for you to keep all for yourself.\n\nNow while you’re making that triple batch, make sure you head over to Daisey Fresh’s site and order up your own filter kits!  You don’t know fresh fruits and veggies until your fruits and veggies cozy up with their filters!\n\nroasted-brussels-sprouts-skewers-2\n\nBest Kitchen Wishes!\n\nLori | The Kitchen Whisperer\n\nRecipe: Roasted Brussels Sprouts Skewers with Balsamic Reduction Glaze\n\n1/2 pound Brussels sprouts, trimmed, cleaned and any bad outside leaves removed\n\n4-5 slices prosciutto, cut into 4 pieces (cut width-ways)\n\n1/4-1/2 pound smoked gouda sliced into small squares (about the thickness of a slice of deli cheese)\n\n1/4 cup balsamic vinegar\n\n2-3 Tbl honey *optional\n\n1-2 Tbl olive oil\n\n1 tsp kosher salt\n\n \n


  1. Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil; set aside.
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  3. Cut the sprouts in half length-ways through the core and place them on the baking sheet.
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  5. 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.
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  7. 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.
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  9. While the sprouts are in the oven place the balsamic vinegar and honey in a pan over medium heat.
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  11. 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.
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  13. Remove from the heat, place in a glass container and allow to cool.
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  15. When the sprouts are done, remove from the oven and allow to cool for a minute or until you can touch them.
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  17. 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.
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  19. Once all of the skewers have been assembled, drizzle with the balsamic reduction.
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  21. Store any remaining reduction in the fridge, covered.
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  23. These skewers can be served warm, room temperature or cold.
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