Best 3 Balsamic Glazed Brussels Sprouts Recipes
**Savor the Sweet and Tangy Goodness of Balsamic Glazed Brussels Sprouts: A Culinary Journey from Roasted to Air Fryer Delights**
Embark on a culinary adventure with our balsamic glazed Brussels sprouts, a dish that tantalizes taste buds with its perfect balance of sweet and tangy flavors. Roasted to perfection or effortlessly prepared in an air fryer, these bite-sized delights offer a symphony of textures, from crispy exteriors to tender, succulent interiors. Whether you prefer a classic roasted approach or the convenience of an air fryer, our recipes guide you through each step to create this delectable side dish that will elevate any meal.
BALSAMIC-GLAZED BRUSSELS SPROUTS
A tasty way to serve Brussels sprouts.
Provided by Barbara Zernicke
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g
BALSAMIC-GLAZED BRUSSELS SPROUTS
My relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they'd love. When I served this at my Christmas buffet, there wasn't a sprout left in the bowl! -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut an "X" in the core of each Brussels sprout. Place in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender., Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, Brussels sprouts and bacon; cook 2-3 minutes longer. , Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
Nutrition Facts : Calories 256 calories, Fat 16g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
BALSAMIC GLAZED BRUSSELS SPROUTS WITH PANCETTA
For those of us Brussels Sprouts lovers, these are excellent and easy. I got this recipe from my sister in law...I think it's from Fine Living. Great side dish.
Provided by Mary Close
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 10 inch saute pan, set over medium low heat, slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over. About 15 minutes. With slotted spoon, transfer pancetta to a plate lined with a paper towel, leaving fat in pan. You should have about 2 Tbsps. of fat remaining, if not add remaining 1 tablespoons oil to pan. Have ready 1/2 cup water.
- Put the pan over medium high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add water to the pan, cover immediately and simmer until the sprouts are tender. If water evaporates before sroupts are tender, add more water, 1/4 cup at a time. With a slotted spoon, transfer sprouts to a bowl. Return pan to medium high heat, and if any water remains, let it boil off.
- Add balsamic vinegar and a few grinds of pepper. Boil vinegar until it's reduced to about 2 Tbsps., and looks syrupy. About 2 minutes. Reduce heat to low, and add butter, and stir until it's melted. Return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated. Season with salt and more pepper, and serve.
Tips:
- Choose fresh Brussels sprouts: Look for firm, bright green sprouts with tightly closed leaves. Avoid any that are wilted or yellowed.
- Trim the Brussels sprouts: Cut off the stem end and any yellow or wilted leaves.
- Halve the Brussels sprouts: Cut the sprouts in half lengthwise. This will help them cook evenly.
- Toss the Brussels sprouts with oil and seasonings: This will help them roast evenly and add flavor.
- Roast the Brussels sprouts at a high temperature: This will help them caramelize and get crispy.
- Make the balsamic glaze: Combine balsamic vinegar, honey, Dijon mustard, and garlic powder in a saucepan. Bring to a simmer and cook until thickened.
- Toss the roasted Brussels sprouts with the balsamic glaze: This will add a sweet and tangy flavor to the sprouts.
- Serve the Brussels sprouts immediately: They are best enjoyed hot and crispy.
Conclusion:
Balsamic glazed Brussels sprouts are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be roasted in the oven or cooked in a skillet. The balsamic glaze adds a sweet and tangy flavor to the sprouts that makes them irresistible. Whether you are serving them for a weeknight dinner or a special occasion, balsamic glazed Brussels sprouts are sure to be a hit.
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