Balsamic Glazed Brussels Sprouts with a Twist

$- 1 lb Brussels sprouts, halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - 3 cloves garlic, minced - ¼ cup pomegranate seeds - ¼ cup crumbled feta cheese - 2 tablespoons toasted pine nuts - Salt and pepper to taste To make balsamic roasted Brussels sprouts, you need fresh Brussels sprouts. I love to use one pound, halved for even cooking. The key to the flavor is the balsamic vinegar. I use three tablespoons for a tangy kick. For sweetness, honey or maple syrup adds depth; I prefer two tablespoons. Olive oil helps everything roast nicely, so I add two tablespoons. Garlic is a must, and I use three cloves, minced, for bold flavor. For garnishes, consider adding pomegranate seeds, crumbled feta cheese, or toasted pine nuts. These add crunch and color. A pinch of salt and pepper enhances the taste. This simple blend of ingredients creates a dish that is both tasty and visually appealing. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - In a large bowl, combine the halved Brussels sprouts, olive oil, minced garlic, balsamic vinegar, and honey or maple syrup. Season with salt and pepper to taste. This step is key. The mix of sweet and tangy flavors will soak into the sprouts. It makes them taste amazing when roasted. Make sure each sprout gets coated well. - Toss to coat and spread evenly on a baking sheet. - Roast for 20-25 minutes, flipping halfway through. Even cooking is important. Flipping the sprouts helps them brown and crisp up nicely. You want them golden on the outside and tender inside. Keep an eye on them as they roast. - Let cool slightly and drizzle with remaining balsamic glaze. - Garnish and serve. After roasting, let the sprouts cool for a moment. This makes them easier to handle. Drizzling with balsamic glaze adds extra flavor and shine. If you like, garnish with pomegranate seeds, feta cheese, or toasted pine nuts. They look great and taste even better! When choosing Brussels sprouts, focus on firmness. Look for sprouts that feel solid and tightly packed. These will roast better and taste fresher. Steer clear of any that show yellowing or blemishes. These signs mean the sprouts may not be as tasty. To get that nice, crispy finish, spread the sprouts out on the baking sheet. They should be in a single layer. Crowding them will steam instead of roast them. For even better browning, place the baking sheet on a higher rack in the oven. This allows hot air to circulate around the sprouts. Balsamic vinegar is a star, but you can play with flavors. Try different vinegars like apple cider or red wine. You can also swap honey for maple syrup for a different sweetness. Adding spices like paprika or chili flakes can bring more depth. Don't be afraid to experiment! Pro Tips Choose Fresh Brussels Sprouts: Look for bright green, firm sprouts that are tightly closed for the best flavor and texture. Adjust the Sweetness: Depending on your preference, feel free to increase or decrease the amount of honey or maple syrup to achieve your desired level of sweetness. Don’t Skip the Flip: Flipping the Brussels sprouts halfway through roasting ensures even cooking and browning, leading to a crispy exterior. Experiment with Garnishes: Try adding different toppings like toasted walnuts or a sprinkle of chili flakes for an extra flavor boost. {{image_2}} You can spice up your Brussels sprouts with crushed red pepper flakes. This adds heat and wakes up the dish. For a sweet twist, try caramelized onions. They add a rich flavor that complements the balsamic glaze perfectly. If you want a vegan option, swap honey for maple syrup. This keeps the sweetness while ensuring it's plant-based. Also, always check that your ingredients are gluten-free if that's a concern. Many sauces and dressings can have hidden gluten. Adding seasonal veggies like carrots or sweet potatoes makes this dish even better. They roast well and add more color. Don't forget to toss in fresh herbs, like thyme or rosemary, to enhance the flavor. They add a lovely aroma and freshness to the dish. Cool the Brussels sprouts completely before storing them. Use an airtight container to keep them fresh. This helps maintain their taste and texture. You can store roasted Brussels sprouts in the fridge for up to three days. Just place them in the fridge as soon as they cool down. This keeps them safe to eat later. You can freeze these tasty sprouts for up to two months. Make sure to pack them in a freezer-safe bag. When ready to eat, I recommend reheating them in the oven. This method keeps them crispy and delicious. Yes, you can roast them and store for later reheating. This makes meal prep easy. Just let them cool and place in an airtight container. They stay tasty in the fridge for up to three days. When you're ready, simply reheat them. Pair these sprouts with grilled chicken, steak, or even as part of a vegetarian meal. Their flavor complements many dishes. You can serve them alongside quinoa or rice for a filling option. They also work well in a salad for a crunchy twist. Reheat in the oven to keep them crispy. Set your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10 minutes or until warm. This method helps them stay crunchy, unlike the microwave. Enjoy that great texture again! This blog post shared a simple, tasty recipe for balsamic roasted Brussels sprouts. We explored the main ingredients, step-by-step instructions, helpful tips, and variations to enhance flavors. You learned how to select fresh sprouts and store leftovers effectively. Remember, these Brussels sprouts are not just a side dish; they can shine in any meal. With a few easy changes, you can make it your own. Enjoy experimenting with flavors and making this dish a staple at your table.$

Balsamic Glazed Brussels Sprouts with a Twist

A delicious and healthy side dish featuring roasted Brussels sprouts glazed with balsamic vinegar and honey, garnished with pomegranate seeds and feta cheese.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, halved
3 tablespoons balsamic vinegar
2 tablespoons honey or maple syrup
2 tablespoons olive oil
3 cloves garlic, minced
to taste salt and pepper
0.25 cup pomegranate seeds (for garnish)
0.25 cup crumbled feta cheese (optional)
2 tablespoons toasted pine nuts (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts, olive oil, minced garlic, balsamic vinegar, and honey (or maple syrup). Season with salt and pepper to taste.
Toss the Brussels sprouts until they are well coated in the marinade.
Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.
Roast them in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside, flipping them halfway through.
Once roasted, remove them from the oven and let them cool slightly before transferring to a serving dish.
Drizzle any remaining balsamic glaze from the baking sheet over the sprouts.
Garnish the Brussels sprouts with pomegranate seeds, feta cheese, and toasted pine nuts if using.

Notes

Optional ingredients can be adjusted based on preference.

Keyword balsamic glaze, Brussels sprouts, vegetarian