Looking to elevate your vegetable game? Balsamic Glazed Brussels Sprouts are simple to make and bursting with flavor! In this easy recipe, I’ll guide you through each step, from picking the freshest sprouts to creating that sweet, tangy glaze. Perfect as a side dish or a tasty snack, these sprouts will impress everyone at your table. Let’s dive into the delicious world of balsamic Brussels sprouts!
Ingredients
Essential Ingredients
– 1 lb Brussels sprouts, trimmed and halved
– 3 tablespoons balsamic vinegar
– 2 tablespoons honey
– 2 tablespoons extra virgin olive oil
Seasonings
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Optional Add-ins
– 1/4 cup pecans, roughly chopped
– 1/4 cup dried cranberries
I love making balsamic glazed Brussels sprouts. They are simple and so tasty. The key ingredients bring out the natural sweetness of the sprouts. First, you need fresh Brussels sprouts. Trim and halve them for even cooking. The balsamic vinegar and honey create a perfect glaze that is both sweet and tangy.
Next, seasonings add depth. Garlic powder gives a nice kick. Salt boosts the flavor, while black pepper adds a touch of heat.
For a little extra crunch and flavor, consider adding pecans and dried cranberries. They provide a great texture contrast against the Brussels sprouts.Happy cooking!
Step-by-Step Instructions
Preparation Steps
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
– Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Make sure each sprout gets a nice coat of seasoning.
Roasting the Brussels Sprouts
– Spread the Brussels sprouts on the baking sheet in a single layer. This helps them roast evenly.
– Roast them for about 20 minutes. Stir halfway through to ensure they cook well.
Making the Balsamic Glaze
– In a small saucepan, combine balsamic vinegar and honey. This mix will add sweetness and depth.
– Cook over medium heat until the mixture thickens slightly. Stir often to avoid burning.
Combining Ingredients
– Once the Brussels sprouts are roasted, drizzle the balsamic glaze over them. This adds a rich, tangy flavor.
– Add chopped pecans and dried cranberries, tossing gently to combine. These give a nice crunch and sweetness.
Finishing Touches
– Return the Brussels sprouts to the oven for another 5 minutes. This helps the glaze set perfectly.
– Allow a few minutes to cool before serving. This makes them easier to handle and enhances the taste.
Tips & Tricks
Ensuring Perfect Roasting
– Space Brussels sprouts evenly for optimal caramelization. This helps them cook well.
– Stir halfway through to promote even cooking. This step makes all the difference.
Enhancing the Flavor
– Adjust sweetness by adding more or less honey to the glaze. Taste as you go.
– Experiment with garlic or onion powder for added depth. Small changes create big flavors.
Presentation Tips
– Serve in a shallow bowl garnished with extra cranberries and pecans. This makes it look fancy.
– Drizzle with any remaining balsamic glaze before serving. It adds a nice touch.
These tips will help you make perfect balsamic glazed Brussels sprouts every time.
Variations
Vegan Option
If you want a vegan option, just swap honey for maple syrup. Maple syrup adds a nice sweetness. It keeps the glaze rich and tasty. This change makes the dish perfect for everyone.
Nut-Free Variation
For a nut-free version, you can skip the pecans. Instead, use sunflower seeds for a nice crunch. They add texture and flavor without any nuts. This way, those with nut allergies can enjoy the dish too.
Adding Cheese
If you love cheese, try crumbling feta or goat cheese on top. This adds a creamy texture and a tangy taste. It really boosts the overall flavor of the Brussels sprouts. You’ll get a delightful mix of sweet, savory, and creamy in every bite.
Storage Info
Refrigeration
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. Keeping them sealed helps maintain their taste and texture.
Reheating Tips
When you’re ready to enjoy the sprouts again, reheat them in the oven. This will help keep them crispy. If you’re in a hurry, you can use the microwave for quicker reheating. Just remember, they won’t be as crispy.
Freezing Instructions
If you want to save leftovers for later, freeze them in a freezer-safe container. They can be stored for up to 2 months. Make sure to thaw them before reheating. This way, you’ll enjoy the same great flavor when you serve them again.
FAQs
How do I know when Brussels sprouts are done roasting?
They’re done when tender and caramelized, typically around 20-25 minutes of roasting. You can check by piercing one with a fork. If it slides in easily, they are cooked. The outer layers should be crispy and brown, adding flavor.
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are best, but frozen can be used; adjust cooking time as necessary. Frozen sprouts may need a little longer to cook. Thaw them first, then follow the same steps. This will help them roast well.
What can I serve with balsamic glazed Brussels sprouts?
These pair well with roasted meats, quinoa, or as part of a festive holiday spread. They add a nice balance to rich dishes. Try them with chicken, pork, or even a nutty grain salad. You can mix and match for your meal.
Is this recipe gluten-free?
Yes, all ingredients are gluten-free, making this a safe option for those with gluten sensitivities. You can enjoy this dish without worry. Always check the labels on your ingredients to be sure. This recipe is both tasty and safe for everyone.
In this blog post, we explored how to make delicious balsamic glazed Brussels sprouts. You learned about the needed ingredients, easy step-by-step instructions, and helpful tips. These sprouts can be roasted to perfection, enhanced with tasty add-ins, and even customized for different diets.
Try these recipes for a healthy side dish that impresses. With a few simple steps, you can enjoy a dish that’s both tasty and nutritious. Don’t hesitate to share this recipe with friends and family!
