Balsamic Glazed Brussels Sprouts Recipe

Brussels sprouts: These are small, leafy green vegetables that look like mini cabbages. They have a slightly bitter taste that mellows and sweetens when roasted.

Olive oil: A healthy fat used to coat the brussels sprouts for roasting, helping them to crisp up and add flavor.

Salt: Enhances the natural flavors of the brussels sprouts and balances the sweetness of the glaze.

Black pepper: Adds a hint of heat and depth to the dish, complementing the other flavors.

Balsamic vinegar: A dark, concentrated vinegar that provides a tangy and slightly sweet flavor, essential for the glaze.

Honey: A natural sweetener that balances the acidity of the balsamic vinegar and helps create a sticky glaze.

To achieve perfectly caramelized brussels sprouts, ensure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents the brussels sprouts from developing that desirable crispy exterior. Additionally, when whisking together the balsamic vinegar and honey, make sure the mixture is smooth and well-combined to evenly coat the brussels sprouts for a balanced sweet and tangy flavor.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and spice but with a slightly different flavor profile.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic, though it lacks the sweetness.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, with a slightly different flavor note.

• Allow the brussels sprouts to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled brussels sprouts to an airtight container. A glass container with a tight-fitting lid is ideal to maintain freshness.

• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.

• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps retain their crispy texture.

• For freezing, place the cooled brussels sprouts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date. The brussels sprouts can be frozen for up to 2 months.

• To reheat from frozen, place the brussels sprouts directly in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.

• Avoid microwaving the brussels sprouts as it can make them mushy and diminish their delightful glaze.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain their crispy texture.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Add the brussels sprouts and sauté them for about 5-7 minutes, stirring occasionally, until they are heated through. This method can enhance the caramelization, adding a delightful depth of flavor.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through. This is the quickest method, though it may slightly soften the texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the brussels sprouts in a single layer in the basket. Heat for about 5 minutes, shaking the basket halfway through to ensure even reheating. This method can help restore some of the original crispiness.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the brussels sprouts on a baking tray and heat for about 10 minutes. This method is convenient for small portions and helps maintain a nice texture.

• Oven: Used to roast the Brussels sprouts at a consistent temperature of 400°F (200°C).

• Mixing bowl: Utilized for tossing the Brussels sprouts with olive oil, salt, and pepper to ensure even coating.

• Baking sheet: Provides a flat surface to spread the Brussels sprouts in a single layer for roasting.

• Small bowl: Used to whisk together the balsamic vinegar and honey for the glaze.

• Whisk: Helps in combining the balsamic vinegar and honey smoothly.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, pepper, and honey.

• Measuring cup: Used for measuring the balsamic vinegar accurately.

• Knife: Essential for trimming and halving the Brussels sprouts.

• Cutting board: Provides a safe surface for preparing the Brussels sprouts.

Preheat efficiently: Start by preheating your oven as you gather ingredients to save time.

Batch prep: Trim and halve brussels sprouts in advance and store them in the fridge.

Use parchment paper: Line your baking sheet with parchment for easy cleanup.

Quick whisk: Mix balsamic vinegar and honey while the sprouts roast.

Single layer: Ensure sprouts are in a single layer to roast evenly.

Stir halfway: Stir once during roasting for even cooking without extra effort.

Serve immediately: Have your serving dish ready to save time when plating.