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- 1 pound Brussels sprouts - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup grated Parmesan cheese (optional) - 2 tablespoons chopped fresh parsley for garnish When making balsamic glazed Brussels sprouts, start with fresh Brussels sprouts. A pound is just right for a side dish. You can halve them to help with cooking time and flavor absorption. The balsamic vinegar adds a sweet and tangy kick. Honey or maple syrup balances the flavor and gives a nice glaze. Olive oil helps the sprouts roast evenly. Garlic powder adds depth, while salt and pepper enhance natural flavors. - Alternative sweeteners - Add-ins for flavor enhancement (e.g., nuts, bacon) You can customize this dish easily. If you're avoiding sugar, try alternative sweeteners. They work well with balsamic vinegar. For extra crunch, consider adding nuts like walnuts or pecans. If you want a savory touch, crispy bacon bits add great flavor. This flexibility allows you to make the dish your own. - Caloric content: Approximately 150 calories per serving - Macronutrient breakdown: - Carbohydrates: 20g - Protein: 4g - Fat: 7g This dish is not just tasty; it’s also healthy. Each serving has around 150 calories. You get good carbs from the Brussels sprouts, plus some protein. The fat mainly comes from olive oil, which is a heart-healthy choice. Remember, when you use Parmesan cheese, the calorie count may change. Enjoy these Brussels sprouts knowing they are a wholesome addition to your meal. For the full recipe, check out the linked instructions above. First, preheat your oven to 425°F (220°C). This step warms your oven, ensuring your Brussels sprouts roast well. Next, grab 1 pound of Brussels sprouts and cut them in half. Cutting them properly helps them cook evenly. If they are too large, they won't roast well. Now, let’s roast the Brussels sprouts. Toss them in a bowl with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and pepper. Make sure they are well-coated. Spread them out on a baking sheet in a single layer. Roast them for 20-25 minutes. Stir halfway through to ensure even cooking. As they roast, we’ll prepare the glaze. In a small saucepan, mix 3 tablespoons of balsamic vinegar with 2 tablespoons of honey or maple syrup. Heat this on medium. Stir it constantly until it thickens, about 5-7 minutes. Once your Brussels sprouts are golden brown, take them out of the oven. Drizzle the thickened balsamic glaze over them. Toss the sprouts to coat them evenly. If you want, sprinkle ¼ cup of grated Parmesan cheese on top while they’re still warm. This helps the cheese melt slightly. Finally, garnish with 2 tablespoons of chopped fresh parsley for a pop of color and flavor. Enjoy your delicious dish! For the full recipe, check out the details above. To get the best texture, start with fresh Brussels sprouts. Halve them to allow for even cooking. A good roast makes them crispy outside and tender inside. The right oven temperature is key. Preheat your oven to 425°F (220°C). This high heat helps caramelize the natural sugars. Roast them for about 20-25 minutes. Stir halfway through for even browning. One common mistake is overcooking Brussels sprouts. This makes them mushy and bitter. Watch the time carefully and check for doneness. They should be fork-tender but not falling apart. Another mistake is having the glaze too runny. The glaze should coat the sprouts nicely. To fix this, simmer the glaze until it thickens before drizzling. Pair your balsamic glazed Brussels sprouts with roasted chicken or grilled fish. They also work well with a hearty grain like quinoa. For a fun twist, try serving them on skewers. This adds a nice touch for parties. You can also sprinkle some nuts or bacon on top for extra crunch. The colorful green sprouts look stunning against a white plate. This makes your dish as appealing as it is tasty. For the full recipe, click here. {{image_2}} You can change the taste of balsamic glazed Brussels sprouts by adding spices or herbs. Try thyme or rosemary for a lovely aroma. A pinch of red pepper flakes adds heat too. If you want a nutty flavor, toss in some toasted pecans or walnuts. You can even mix in crispy bacon bits for a savory twist. Incorporating other vegetables makes this dish even better. Carrots, sweet potatoes, or even butternut squash pair well with Brussels sprouts. Just cut them into similar sizes, so they cook evenly. This way, you create a colorful and tasty side dish. Balsamic glazed Brussels sprouts can fit many diets. For a gluten-free option, ensure your balsamic vinegar is pure. Most brands are gluten-free, but always check the label. To make it vegan, swap honey for maple syrup. This keeps the sweetness without using animal products. If you want to lower carbs, skip the honey or syrup entirely. The balsamic vinegar still adds great flavor. You can also reduce the amount of glaze you use. This makes it a lighter dish without losing taste. You can use an air fryer for a quicker option. Simply toss the halved Brussels sprouts with oil and spices. Place them in the air fryer basket. Cook at 375°F for about 15 minutes, shaking halfway through. This method gives you crispy sprouts without heating the oven. For those in a hurry, a stovetop version works well too. Heat oil in a large pan over medium heat. Add the Brussels sprouts and cook for about 10 minutes. Stir often to avoid burning. Once they are tender, drizzle the balsamic glaze right in the pan. Cook for a few more minutes to coat them nicely. For the full recipe, check out the Sweet & Tangy Balsamic Brussels Sprouts. To store your leftover balsamic glazed Brussels sprouts, follow these steps: - Place them in an airtight container. - Store in the fridge for up to four days. - Make sure the sprouts are cool before sealing. When it’s time to reheat, do this: - Use the oven for best results. - Preheat the oven to 350°F (175°C). - Spread the sprouts on a baking sheet. - Heat for about 10-15 minutes until warm. This method keeps their texture and flavor intact. If you want to freeze your Brussels sprouts, here’s how: - Let them cool completely after cooking. - Spread them out on a baking sheet. - Freeze until firm for about 1-2 hours. - Transfer to a freezer-safe bag and remove air. To thaw and reheat: - Take them out of the freezer the night before. - Place them in the fridge to thaw. - Reheat in the oven as mentioned above. This keeps them fresh and tasty. In the fridge, your dish lasts about four days. In the freezer, they can stay for up to three months. Watch for signs of spoilage: - Foul smell - Slimy texture - Discoloration If you see any of these, it’s best to toss them. Enjoy your delicious meal! For the full recipe, check out the Sweet & Tangy Balsamic Brussels Sprouts. To make this dish gluten-free, ensure your balsamic vinegar is pure. Most balsamic vinegars are gluten-free. You don’t need any wheat-based ingredients here. Just follow the recipe, and you’re all set! Yes, you can use frozen Brussels sprouts. Just thaw them first and drain the excess water. They may not be as crisp as fresh ones, but they will still taste great when glazed. If you lack balsamic vinegar, try red wine vinegar or apple cider vinegar. You can mix them with a little brown sugar for sweetness. This blend mimics the sweet and tangy taste of balsamic. To make balsamic glaze from scratch, combine balsamic vinegar and honey (or maple syrup) in a pan. Cook on medium heat, stirring until it thickens. This takes about 5-7 minutes. You’ll love the rich flavor! You can prepare the Brussels sprouts ahead, but it’s best to roast them fresh. You can also make the glaze in advance and store it in the fridge. Just reheat before drizzling it over the sprouts. Balsamic glazed Brussels sprouts pair well with grilled chicken, steak, or fish. They also complement pasta and quinoa dishes. Add them to a salad for extra flavor and crunch! For the full recipe, check out the Sweet & Tangy Balsamic Brussels Sprouts. This guide covers everything you need to make balsamic glazed Brussels sprouts. From key ingredients to step-by-step cooking and tips for success, I’ve detailed it all. Customize your dish with different flavors or dietary options as you like. Don’t forget about perfecting the glaze and storing any leftovers properly. With this recipe, you can enjoy a tasty, healthy side that suits any meal. Now, it’s time to get cooking and impress your family and friends!

Balsamic Glazed Brussels Sprouts

Discover the perfect side dish with this Sweet & Tangy Balsamic Brussels Sprouts recipe! These roasted Brussels sprouts are drizzled with a delicious balsamic glaze that will elevate your meal. Easy to make in just 35 minutes, this dish is both healthy and packed with flavor. Serve it at your next gathering or enjoy it for a weeknight dinner. Click through to explore the full recipe and impress your taste buds!
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Ingredients
  

1 pound Brussels sprouts, halved

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

2 tablespoons chopped fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until they are well-coated.

      Spread the Brussels sprouts out on a baking sheet in a single layer.

        Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through.

          While the sprouts are roasting, prepare the balsamic glaze by combining balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Stir constantly until it thickens slightly, about 5-7 minutes.

            Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the balsamic glaze over them. Toss to coat evenly.

              If using, sprinkle the grated Parmesan cheese over the Brussels sprouts while they are still warm, allowing it to melt slightly.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4