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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1/2 teaspoon sea salt - 1/4 teaspoon freshly cracked black pepper - 1/2 cup pecans, roughly chopped - 1/4 cup freshly grated Parmesan cheese - Fresh rosemary or thyme sprigs for garnish When I cook Balsamic Glazed Brussels Sprouts, I always start with fresh Brussels sprouts. Trimming them helps remove any tough outer leaves. Cutting them in half allows the balsamic glaze to coat each piece well. Next, I grab my balsamic vinegar. This vinegar brings a rich, tangy flavor. I mix it with honey or maple syrup for sweetness. This balance makes the dish shine. The extra virgin olive oil adds a nice, smooth texture. I also add garlic powder, salt, and pepper. These simple spices enhance the taste without overpowering it. If you want to add a little crunch, toss in some pecans. They give a lovely texture and nutty flavor. Grated Parmesan cheese is another option. It melts perfectly on the hot sprouts. For a fresh touch, I love to garnish with rosemary or thyme. This adds a pop of color and aroma. All these ingredients come together for a delightful side dish. You can find the Full Recipe for more details on how to prepare this dish. - Preheat the oven to 400°F (200°C). - Create the marinade using balsamic vinegar, honey, olive oil, garlic powder, salt, and pepper. Mix well in a large bowl. - Coat the Brussels sprouts in the marinade. Toss gently until each sprout is covered. - Arrange the Brussels sprouts on a baking sheet for roasting. Make sure they are in a single layer for even cooking. - Roast the Brussels sprouts for 20–25 minutes, stirring halfway through. This helps them cook evenly and get that nice brown color. - Toast the pecans during the last minutes of roasting. This adds a lovely crunch. - Add Parmesan cheese before serving, if desired. The warm sprouts will slightly melt the cheese. - Garnish with fresh herbs for presentation. This adds a pop of color and fresh flavor. For the full recipe, check out the details above! To get that perfect glaze, marinating is key. Let the Brussels sprouts sit in the marinade for at least 15 minutes. This helps them soak in all the yummy flavors. The roasting conditions matter too. Always preheat your oven to 400°F. This high heat caramelizes the sprouts, giving them a nice, sweet coating. One common mistake is overcrowding the baking sheet. If you pile too many sprouts on, they won't roast well. Instead, keep them in a single layer. Another pitfall is forgetting to stir during roasting. Stirring halfway through helps them cook evenly and develop that lovely caramel color. To amp up the flavor, consider adding spices like smoked paprika or crushed red pepper. They add a nice kick. Balancing sweetness with acidity is also important. If your glaze is too sweet, add a splash more balsamic vinegar. This will brighten the dish and make it more exciting. If you want to dive deeper into the recipe, check out the Full Recipe. {{image_4}} You can switch sweeteners in this recipe. Agave syrup works well instead of honey. It gives a nice, smooth sweetness. Maple syrup is another great choice. It adds a rich flavor that pairs perfectly with balsamic. Each sweetener gives a unique taste, so feel free to experiment. For a heartier dish, try adding bacon or sausage. The salty meat brings a wonderful depth. You can also mix in sweet potatoes or carrots. They add color and sweetness. Just chop them small so they cook evenly with the Brussels sprouts. Mixing textures can make your meal more exciting. To make this dish vegan, swap honey for agave or maple syrup. This keeps the sweetness without animal products. You can also leave out Parmesan cheese. Instead, use nutritional yeast for a cheesy flavor. These swaps keep the dish delicious and plant-based. Enjoy your flavorful, wholesome side dish with these variations! To store cooked Brussels sprouts, let them cool first. Place them in an airtight container. This helps keep them fresh. They can last for up to three days in the fridge. If you notice any sliminess, it’s time to toss them. When reheating, I prefer the oven. It keeps the sprouts crispy and tasty. Just set your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10 minutes. You can use a microwave, but they might get soft. If you do, heat them in short bursts to control moisture. Yes, you can freeze cooked Brussels sprouts! To do this, let them cool completely. Place them in a freezer-safe bag. Make sure to remove as much air as possible. They will stay fresh for three to six months. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven for best results. Avoid refreezing them after thawing. For the full recipe of balsamic glazed Brussels sprouts, check the section above! The best way to prepare Brussels sprouts starts with cutting and cleaning them. First, trim the stem end and remove any yellow or damaged leaves. Then, cut each sprout in half to help them cook evenly. Rinse them under cold water to remove dirt. Dry them well with a clean towel. This step is key for achieving a nice sear when roasting. Yes, you can make balsamic glazed Brussels sprouts ahead of time. To do this, roast the sprouts and let them cool. Store them in an airtight container in the fridge for up to three days. When ready to eat, simply reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This will help keep them crispy and tasty. To make Brussels sprouts less bitter, balance the flavors in your dish. Adding a sweet element, like honey or maple syrup, can help. Roasting also brings out their natural sweetness. Another trick is to add a pinch of salt. It enhances their flavor and reduces bitterness. Mixing in other veggies can also help balance the taste. You can add more flavor to balsamic glazed Brussels sprouts in several ways. Try adding a sprinkle of red pepper flakes for heat. Fresh herbs like thyme or rosemary add a lovely aroma. You can also toss in garlic or shallots before roasting. For a crunch, consider adding toasted nuts or seeds. Freshly grated Parmesan cheese adds a rich, savory note. Check the Full Recipe for additional ideas. This blog explored how to make delicious balsamic glazed Brussels sprouts. We covered the key ingredients, cooking steps, and tips for perfect results. I shared various ways to enhance flavors and included storage advice for leftovers. Remember, the right marinade makes a big difference. Avoid overcrowding your baking sheet, and don’t skip the stirring. These simple steps lead to tasty, caramelized sprouts that everyone will enjoy. With these guidelines, you'll create a dish that shines at any meal. Enjoy perfecting your Brussels sprouts!

- Balsamic Glazed Brussels Sprouts

Elevate your meals with Balsamic Glazed Brussels Sprouts that are both delicious and simple to prepare! This wholesome side dish combines sweet and savory flavors, using easy ingredients like balsamic vinegar, honey, and olive oil. Perfect for impressing family and friends, these roasted sprouts are sure to shine on your dinner table. Click through for the full recipe and discover tips to make your Brussels sprouts a crowd-pleaser!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

1/2 cup pecans, roughly chopped (optional)

1/4 cup freshly grated Parmesan cheese (optional)

Fresh rosemary or thyme sprigs for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C), ensuring it’s hot enough to achieve a lovely caramelization on the Brussels sprouts.

    Create the Marinade: In a large mixing bowl, combine the balsamic vinegar, honey (or maple syrup), olive oil, garlic powder, sea salt, and black pepper. Use a whisk to mix thoroughly until the marinade is well combined and smooth.

      Coat the Brussels Sprouts: Place the halved Brussels sprouts into the mixing bowl with the marinade. Gently toss them until each sprout is evenly coated in the flavorful mixture to enhance their taste.

        Arrange for Roasting: Spread the coated Brussels sprouts out in a single layer on a baking sheet lined with parchment paper. Make sure they aren’t overcrowded to allow for even roasting.

          Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20–25 minutes. Halfway through the cooking time, give the sprouts a gentle stir to ensure they roast evenly and develop a nice caramelized exterior.

            Toast the Pecans: If you are using pecans, add them to the baking sheet during the last 5 minutes of roasting. This will enhance their flavor and texture by toasting them lightly.

              Add Cheese (Optional): Once roasted, remove the Brussels sprouts from the oven. If desired, sprinkle the hot sprouts with grated Parmesan cheese at this stage, allowing it to melt slightly from the heat.

                Garnish & Serve: Transfer the Brussels sprouts to a serving platter. For an aromatic touch, garnish with fresh sprigs of rosemary or thyme just before serving.

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

                    - Presentation Tips: Serve the Brussels sprouts in a rustic bowl or on a wooden platter, allowing the rich colors and textures to shine. Drizzle any leftover balsamic glaze from the baking sheet over the top for added flavor and visual appeal.