Balsamic Glazed Brussels Sprouts
Introducing the vegetable glow-up of the century: Brussels sprouts. Far from the mushy morsels of the past, these Balsamic Glazed Brussels Sprouts are hot, crispy, sweet-sour, and tempting to eat straight out of a bowl like candy. Hey, I’m not here to stop you.
Here, Brussels sprouts enjoy special treatment that’s usually reserved for fat cuts of steak, first-class passengers flying international, or for you, on a Sunday evening with a glass of wine and a face mask.
They’re pampered in a way that makes them a worthy side dish for Christmas dinner or any special occasion.
Don’t be surprised if they show up that spiral-sliced ham.
Let’s make Balsamic Glazed Brussels Sprouts
First, Brussels sprouts are roasted to delicious, crispy smithereens. The outer leaves of the sprouts turn deep mahogany brown and shatteringly crisp, while the insides become steamed and soft.
Then, they’re blanketed in a balsamic-honey glaze. The glaze, made with butter, balsamic vinegar, lemon juice, and honey, comes together quickly on the stovetop while the sprouts roast in the oven.
Finally, the Brussels sprouts are topped with toasted walnuts, lemon zest, red pepper flakes, and heaping spoonfuls of Parmesan cheese.
The little green cabbages turn into a stunning, lacquered dish with crunch, pizzazz, spice, and, well, cheese.
This is meant to be a side dish for something like Christmas dinner, but you can simply put the sprouts in a bowl, grab a fork, and eat them like candy.
A few notes
I like this best with tiny, whole sprouts, but you can halve larger ones if that’s all you can find. Usually a bag of sprouts contains various sizes so use your judgement when prepping them.
You can make the balsamic glaze and walnut mixture about 3 hours in advance (keep at room temperature). About a half hour before you’re ready to eat, get the sprouts in the oven and reheat the glaze until bubbling . If the glaze has thickened too much, just add a tablespoon or two of water and more salt if necessary. Toss the hot sprouts with the glaze and top with the walnut mixture. Enjoy, and happy holidays!
Balsamic Glazed Brussels Sprouts
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
Comments
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Sounds yummy
These are soooo good! Definitely worthy of eating as a snack, at a holiday meal or company worthy. Only problem is I have to double the recipe because I eat them as they come out of the oven to the point that there's never enough at meal time.