\nRoasted Brussels Sprouts with Balsamic Reduction: A Delicious Twist on a Classic Recipe<\/p>\n
Are you a fan of Brussels sprouts? If so, you’re not alone! These little green veggies have gained a reputation as one of the tastiest and most nutritious additions to any meal. And when paired with a rich and tangy balsamic glaze, they become truly irresistible. In this article, we’ll be exploring 20 mouthwatering Brussels sprout recipes that feature balsamic glaze as the star of the show. From savory and sweet to crunchy and indulgent, these dishes are sure to satisfy your cravings and inspire you to get creative in the kitchen.<\/p>\n
Whether you’re a seasoned foodie or just looking for some new ideas to spice up your meal routine, we’ve got you covered. So grab a pen and paper (or open up your favorite recipe app) and let’s dive into the world of crispy Brussels sprouts with balsamic glaze!<\/p>\n
\nRoasted Brussels Sprouts with Balsamic Reduction: A Delicious Twist on a Classic Recipe<\/p>\n
Elevate the humble Brussels sprout to new heights with this simple yet impressive recipe. By roasting the sprouts and reducing balsamic vinegar, you’ll create a sweet and tangy glaze that’s sure to please even the pickiest of eaters.<\/p>\n
Ingredients:<\/p>\n
– 1 pound Brussels sprouts, trimmed and halved
\n– 2 tablespoons olive oil
\n– Salt and pepper, to taste
\n– 1\/4 cup balsamic vinegar
\n– 1 tablespoon honey<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 400\u00b0F (200\u00b0C).
\n2. Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
\n4. Meanwhile, reduce the balsamic vinegar in a small saucepan over medium heat until syrupy, about 10-15 minutes.
\n5. Stir in honey until dissolved.
\n6. Remove the sprouts from the oven and toss with the balsamic reduction.
\n7. Serve hot and enjoy!<\/p>\n
Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n Instructions:<\/p>\n Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 1 pound fresh Brussels sprouts, trimmed and halved Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25 minutes<\/p>\n Servings: 4-6<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large butternut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Get ready to elevate your Brussels sprouts game with these 20 crispy recipes featuring a sweet and tangy balsamic glaze! From classic roasted sprouts with balsamic reduction to more adventurous combinations like balsamic glazed sprouts with bacon or caramelized onions, there’s something for every taste. With options ranging from savory and smoky to sweet and crunchy, you’ll never get bored with these delicious and easy-to-make recipes.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you a fan of Brussels sprouts? If so, you’re not alone! These little green veggies have gained a reputation as one of the tastiest and most nutritious additions to any meal. And when paired with a rich and tangy balsamic glaze, they become truly irresistible. In this article, we’ll be exploring 20 mouthwatering Brussels … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-29034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=29034"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29034\/revisions"}],"predecessor-version":[{"id":29035,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/29034\/revisions\/29035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28587"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=29034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=29034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=29034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Balsamic Glazed Brussels Sprouts with Bacon<\/h2>\n
\nElevate your side dish game with this sweet and savory recipe that combines the natural bitterness of Brussels sprouts with the richness of crispy bacon.<\/p>\n
\n– 6 slices of thick-cut bacon, diced
\n– 2 tablespoons olive oil
\n– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook the diced bacon over medium-high heat until crispy. Remove from heat and set aside.
\n3. In the same skillet, add olive oil and saut\u00e9 the Brussels sprouts for 5-7 minutes or until tender and slightly caramelized.
\n4. Add the balsamic glaze to the skillet and stir to combine with the sprouts. Cook for an additional 2-3 minutes or until the glaze has thickened.
\n5. Stir in the cooked bacon and season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nHoney Balsamic Brussels Sprouts<\/h2>\n
\nElevate your side dish game with this sweet and tangy recipe that combines the natural bitterness of Brussels sprouts with the richness of honey and balsamic glaze.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 2 tablespoons balsamic vinegar
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans or walnuts (optional)<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until coated.
\n3. Spread sprouts in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 20-25 minutes or until tender and caramelized.
\n5. Meanwhile, whisk together honey and balsamic vinegar in a small bowl.
\n6. After Brussels sprouts have roasted for 15-17 minutes, brush the honey-balsamic glaze all over them.
\n7. Return to oven and roast for an additional 2-3 minutes or until glazed and bubbly.
\n8. Sprinkle with chopped nuts (if using) and serve hot.<\/p>\nBalsamic Roasted Brussels Sprouts and Sweet Potatoes<\/h2>\n
\nThis recipe combines the natural sweetness of roasted sweet potatoes with the tangy flavor of balsamic glaze, perfectly balanced by the earthiness of roasted Brussels sprouts. A simple yet impressive side dish for any occasion.<\/p>\n\n
\n
Garlic Balsamic Brussels Sprouts<\/h2>\n
\nElevate your vegetable game with this sweet and savory recipe that brings out the best in Brussels sprouts.<\/p>\n
\n– 2 cloves garlic, minced
\n– 2 tablespoons olive oil
\n– 1 tablespoon balsamic vinegar
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup chopped pecans or walnuts for added crunch<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
\n3. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 20-25 minutes, or until tender and caramelized.
\n5. Remove from oven and drizzle with balsamic vinegar.
\n6. Toss to coat and season with additional salt if desired.
\n7. Garnish with chopped nuts, if using.<\/p>\nBalsamic Brussels Sprouts with Cranberries and Pecans<\/h2>\n
\nElevate your side dish game with this sweet and savory recipe that combines the earthy flavor of Brussels sprouts with the tartness of cranberries and the crunch of pecans.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon balsamic vinegar
\n– 1\/4 cup fresh or frozen cranberries
\n– 1\/4 cup chopped pecans
\n– Salt and pepper to taste
\n– Optional: 1\/4 teaspoon red pepper flakes for added heat<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a small bowl, whisk together balsamic vinegar and cranberries.
\n5. After the Brussels sprouts have roasted for 15 minutes, toss them with the balsamic-cranberry mixture.
\n6. Sprinkle pecans over the top and return to the oven for an additional 2-3 minutes or until nuts are toasted.
\n7. Serve hot and enjoy!<\/p>\nParmesan Balsamic Brussels Sprouts<\/h2>\n
\nElevate your side dish game with this simple and flavorful recipe that combines the sweetness of balsamic glaze with the savory tang of Parmesan cheese.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons balsamic glaze
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Remove from oven and drizzle with balsamic glaze.
\n5. Sprinkle Parmesan cheese over the top and toss to combine.
\n6. Season with additional salt and pepper if needed.
\n7. Garnish with chopped parsley, if desired.<\/p>\nBalsamic Brussels Sprouts with Pancetta<\/h2>\n
\nThis recipe combines the natural sweetness of roasted Brussels sprouts with the rich flavor of pancetta, all tied together with a tangy balsamic glaze. Perfect as a side dish or added to your favorite salad.<\/p>\n
\n– 6 slices pancetta, diced
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons balsamic vinegar
\n– Salt and pepper, to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
\n3. Meanwhile, cook pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
\n4. In the same skillet, add balsamic vinegar and simmer for 5 minutes, or until slightly reduced.
\n5. Combine roasted Brussels sprouts with pancetta and balsamic glaze. Serve hot.<\/p>\nMaple Balsamic Brussels Sprouts<\/h2>\n
\nThis recipe adds a touch of sweetness and tanginess to the classic roasted Brussels sprouts, perfect for a special occasion or a weeknight dinner. With just a few ingredients, you can elevate this humble vegetable into a show-stopping side dish.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon pure maple syrup
\n– 1 tablespoon balsamic vinegar
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated.
\n3. Spread the sprouts in a single layer on a baking sheet.
\n4. Roast for 20-25 minutes or until tender and caramelized.
\n5. While the sprouts are roasting, whisk together maple syrup and balsamic vinegar in a small bowl.
\n6. After the sprouts have roasted for 15-17 minutes, brush them with the maple-balsamic glaze.
\n7. Return to the oven and roast for an additional 5-8 minutes or until the glaze is sticky and caramelized.<\/p>\nBalsamic Brussels Sprouts with Goat Cheese<\/h2>\n
\nThis sweet and tangy recipe is a perfect side dish for any meal, combining the earthy flavor of Brussels sprouts with the creaminess of goat cheese and the richness of balsamic glaze.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup balsamic vinegar
\n– 1\/4 cup honey
\n– 1\/2 cup crumbled goat cheese (ch\u00e8vre)
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Meanwhile, combine balsamic vinegar and honey in a small saucepan. Bring to a boil over medium heat and cook for 5-7 minutes or until thickened.
\n5. Toss roasted Brussels sprouts with the balsamic glaze and crumbled goat cheese.
\n6. Serve warm.<\/p>\nBalsamic Brussels Sprouts and Quinoa Salad<\/h2>\n
\nA sweet and tangy twist on a classic salad, this recipe combines the earthy flavor of quinoa with the caramelized goodness of roasted Brussels sprouts.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 pound Brussels sprouts, trimmed and halved
\n– 2 tablespoons olive oil
\n– 1 tablespoon balsamic vinegar
\n– Salt and pepper to taste
\n– 1\/4 cup chopped pecans (optional)
\n– 1\/4 cup crumbled goat cheese (optional)<\/p>\n
\n2. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
\n3. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until caramelized and tender.
\n4. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, and balsamic vinegar. Toss to combine.
\n5. If using, sprinkle chopped pecans and crumbled goat cheese over the top of the salad.
\n6. Serve warm or at room temperature.<\/p>\nBalsamic Brussels Sprouts with Caramelized Onions<\/h2>\n
\nThis recipe brings together the natural sweetness of caramelized onions and the tanginess of balsamic vinegar to create a delicious side dish that pairs well with many main courses.<\/p>\n
\n\u2022 1 pound Brussels sprouts, trimmed
\n\u2022 2 large onions, thinly sliced
\n\u2022 2 tablespoons olive oil
\n\u2022 1\/4 cup balsamic vinegar
\n\u2022 Salt and pepper, to taste
\n\u2022 Optional: 1\/4 teaspoon red pepper flakes (for some heat)<\/p>\n
\n2. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
\n3. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly browned.
\n4. In a small bowl, whisk together balsamic vinegar and red pepper flakes (if using). Pour over roasted Brussels sprouts and toss to combine.
\n5. Add caramelized onions to the Brussels sprouts and toss again to distribute evenly.
\n6. Serve warm, garnished with fresh herbs if desired.<\/p>\nBalsamic Brussels Sprouts and Butternut Squash<\/h2>\n
\nThis recipe combines the natural sweetness of roasted butternut squash with the tangy, caramelized flavor of balsamic glaze and crispy Brussels sprouts. Perfect for a cozy fall evening or as a side dish for your holiday table.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 pound Brussels sprouts, trimmed and halved
\n– 2 cloves garlic, minced
\n– 2 tablespoons balsamic glaze (or 1\/4 cup balsamic vinegar)
\n– Salt and pepper to taste
\n– Optional: chopped fresh parsley or thyme for garnish<\/p>\n
\n2. Toss the squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
\n3. In a separate pan, heat the garlic over medium heat. Add the Brussels sprouts and cook, stirring occasionally, until caramelized and tender (about 10-12 minutes).
\n4. Drizzle the balsamic glaze over the roasted squash and add the cooked Brussels sprouts. Toss to combine.
\n5. Season with salt and pepper to taste. Garnish with chopped herbs if desired.<\/p>\nBalsamic Brussels Sprouts with Toasted Almonds<\/h2>\n
\nThis recipe combines the earthy sweetness of Brussels sprouts with the tanginess of balsamic glaze and the crunch of toasted almonds. Perfect as a side dish or added to salads.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup balsamic glaze
\n– Salt and pepper, to taste
\n– 1\/4 cup sliced almonds<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until coated.
\n3. Spread the sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and caramelized.
\n4. In a small skillet, toast almonds over medium heat for 5-7 minutes, or until fragrant and lightly browned.
\n5. Drizzle balsamic glaze over the roasted Brussels sprouts. Top with toasted almonds and serve.<\/p>\nBalsamic Brussels Sprouts and Apple Salad<\/h2>\n
\nThis seasonal salad combines the natural sweetness of apples with the tanginess of balsamic glaze, perfectly balancing the earthy flavor of roasted Brussels sprouts. A perfect side dish for your next dinner party or a healthy lunch option.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup balsamic glaze
\n– 1 large apple, diced (Granny Smith or Honeycrisp work well)
\n– 1\/4 cup crumbled blue cheese (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
\n3. In a large bowl, combine roasted Brussels sprouts, diced apple, and crumbled blue cheese (if using).
\n4. Drizzle balsamic glaze over the salad and toss to coat.
\n5. Serve warm or at room temperature.<\/p>\nBalsamic Brussels Sprouts with Feta and Walnuts<\/h2>\n
\nTransform humble Brussels sprouts into a show-stopping side dish with the tangy sweetness of balsamic glaze, the creaminess of feta, and the crunch of walnuts.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup balsamic vinegar
\n– 2 tablespoons honey
\n– 1\/2 cup crumbled feta cheese
\n– 1\/4 cup chopped walnuts
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. In a small bowl, whisk together balsamic vinegar and honey.
\n5. Remove sprouts from oven and toss with balsamic glaze, feta cheese, and walnuts.
\n6. Serve hot, garnished with additional walnuts if desired.<\/p>\nBalsamic Brussels Sprouts and Mushroom Stir-Fry<\/h2>\n
\nElevate your vegetable game with this sweet and savory stir-fry that combines the natural bitterness of Brussels sprouts with the earthy flavor of mushrooms, all tied together with a rich balsamic glaze.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons balsamic vinegar
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
\n3. Add the Brussels sprouts, garlic, salt, and pepper. Cook for an additional 5-6 minutes, stirring occasionally, until the sprouts are tender and caramelized.
\n4. Stir in the balsamic vinegar and cook for 1-2 minutes to allow the flavors to meld together.
\n5. Taste and adjust seasoning as needed.
\n6. Garnish with chopped parsley, if desired.<\/p>\nBalsamic Brussels Sprouts with Pomegranate Seeds<\/h2>\n
\nThis recipe combines the earthy flavor of Brussels sprouts with the tanginess of balsamic glaze and the sweetness of pomegranate seeds, creating a delightful side dish perfect for any occasion.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons balsamic glaze
\n– 1\/4 cup pomegranate seeds
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
\n3. Spread the sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
\n4. Drizzle balsamic glaze over the roasted sprouts and sprinkle pomegranate seeds on top.
\n5. Serve hot, garnished with additional pomegranate seeds if desired.<\/p>\nBalsamic Brussels Sprouts and Farro Bowl<\/h2>\n
\nThis recipe combines the earthy sweetness of Brussels sprouts with the nutty flavor of farro, all tied together with a rich balsamic glaze.<\/p>\n
\n\u2022 1 pound Brussels sprouts, trimmed
\n\u2022 1 cup cooked farro
\n\u2022 2 tablespoons olive oil
\n\u2022 2 cloves garlic, minced
\n\u2022 1\/4 cup balsamic vinegar
\n\u2022 Salt and pepper to taste
\n\u2022 Grated Parmesan cheese (optional)<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Cook farro according to package instructions.
\n5. In a small bowl, whisk together balsamic vinegar and 1 tablespoon water.
\n6. Toss cooked Brussels sprouts with farro, balsamic glaze, and Parmesan cheese (if using).
\n7. Serve immediately.<\/p>\nBalsamic Brussels Sprouts with Crispy Prosciutto<\/h2>\n
\nThis side dish is a perfect balance of sweet, tangy, and salty flavors. The crispy prosciutto adds a satisfying crunch to the tender Brussels sprouts.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup balsamic glaze
\n– 6 slices prosciutto, chopped
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
\n3. Roast for 20-25 minutes or until tender and caramelized.
\n4. Meanwhile, cook prosciutto in a skillet over medium heat until crispy.
\n5. In a large bowl, whisk together balsamic glaze and a pinch of salt.
\n6. Add roasted Brussels sprouts to the bowl and toss to coat with the balsamic glaze.
\n7. Top with crispy prosciutto and serve immediately.<\/p>\nSummary<\/h2>\n