![- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup balsamic vinegar - 2 tablespoons honey - 1/4 cup pecans, roughly chopped - 1/4 cup dried cranberries - Fresh parsley, chopped, for garnish When I make balsamic glazed Brussels sprouts, I gather all my ingredients first. The Brussels sprouts are the star of the show. I love using fresh sprouts that are bright green. They should feel firm and not wilted. I always trim and halve them to help them cook evenly. Next, I grab my olive oil, salt, and pepper. Olive oil adds a rich flavor, and the salt and pepper bring out the sprouts' natural taste. For the glaze, I use balsamic vinegar and honey. The vinegar gives a tangy kick, while honey adds sweetness. I also like to include chopped pecans and dried cranberries. The pecans add a nice crunch, and the cranberries give bursts of flavor. Lastly, a sprinkle of fresh parsley makes the dish pop. It adds color and freshness to the plate. For the full recipe, you can check the detailed instructions to make this dish even easier. - Preheat oven to 400°F (200°C). This step ensures the sprouts roast well. - In a bowl, combine Brussels sprouts with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss them until every sprout is coated. - Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. - Arrange the Brussels sprouts on the baking sheet in a single layer. Roast for 20-25 minutes. Halfway through, stir them to ensure even cooking and browning. - In a small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of honey. - Heat over medium until it simmers. Then reduce the heat and let it simmer for 5-7 minutes. Stir until it thickens. - Drizzle the balsamic glaze over the roasted Brussels sprouts. Toss gently to coat them well. - Add in 1/4 cup of chopped pecans and 1/4 cup of dried cranberries. This mix adds crunch and sweetness. - Return the baking sheet to the oven for an extra 5 minutes. This step helps the glaze caramelize on the sprouts. For a complete view of the process, check the Full Recipe for Balsamic Glazed Brussels Sprouts with a Twist. To get the best flavor, space the Brussels sprouts on the baking sheet. This allows hot air to circulate around each sprout, helping them cook evenly. If they are too close together, they will steam instead of roast. Stir the sprouts halfway through cooking. This helps them brown nicely and become tender all over. Want to elevate the taste? Add some herbs like thyme or rosemary. A pinch of garlic powder can also boost the flavor. If you want a bit more zing, squeeze a splash of fresh lemon juice over the sprouts right before serving. This adds brightness and freshness to the dish that balances the sweetness. For a beautiful presentation, serve the Brussels sprouts in a shallow dish. Drizzle any extra balsamic glaze over the top. Add a sprinkle of chopped pecans and cranberries for color and texture. Fresh parsley on top gives a nice pop of green, making the dish look even more appealing. Each step enhances the overall look and taste of your Balsamic Glazed Brussels Sprouts. For the full recipe, check out the details above. {{image_4}} You can swap honey for maple syrup in this recipe. Maple syrup gives a lovely flavor. It also makes this dish vegan-friendly. If you want to avoid honey, choose agave nectar. Both options work well with balsamic vinegar. Instead of pecans, try walnuts or almonds. They add nice crunch and flavor. You can also use fresh fruits like apples or pears. These fruits bring a sweet twist to the dish. Dried cranberries add chewiness, but fresh fruits change the texture nicely. You can cook Brussels sprouts on the stovetop, too. Just sauté them in olive oil over medium heat. Stir often until they become tender and golden. If you’re short on time, use an air fryer. Cook them at 375°F for about 15 minutes. This method gives a crisp outside and soft inside. Store any leftover Brussels sprouts in the fridge. Place them in an airtight container. This keeps them fresh for up to four days. If you don't have an airtight container, wrap them tightly in plastic wrap. This method also helps maintain their flavor. You can freeze Brussels sprouts for later use. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. They can last for up to three months in the freezer. When you're ready to use them, thaw the Brussels sprouts overnight in the fridge. To reheat, roast them in the oven or sauté them in a pan. This keeps them crisp and tasty. Leftover Brussels sprouts can be used in many ways. Toss them in salads for a hearty touch. They add great flavor to wraps or sandwiches. You could also mix them into a stir-fry for extra nutrition. For breakfast, try adding them to scrambled eggs or an omelet. These ideas make sure you enjoy every bite of your delicious creation. For the complete Balsamic Glazed Brussels Sprouts recipe, check out the Full Recipe link. To pick fresh Brussels sprouts, look for bright green, firm sprouts. Avoid any that are yellow or wilted. The sprouts should feel heavy for their size. Smaller sprouts are usually more tender and sweeter. Check for tight leaves, as loose ones can mean older sprouts. Always buy from a trusted source for the best quality. Yes, you can make balsamic glazed Brussels sprouts ahead of time. Roast the Brussels sprouts and let them cool. Store them in an airtight container in the fridge for up to three days. When ready to serve, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy and tasty. Brussels sprouts are very healthy! They are low in calories and high in fiber. One cup has about 38 calories and 3 grams of fiber. They are also rich in vitamins C and K. These nutrients help support your immune system and bone health. Plus, they contain antioxidants that may fight inflammation. Balsamic glazed Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or grilled salmon. They also work great alongside a hearty grain like quinoa or farro. For a vegetarian option, serve with stuffed bell peppers or a fresh salad. This makes for a colorful and balanced meal. For the complete procedure and details on making Balsamic Glazed Brussels Sprouts with a Twist , check out the [Full Recipe]. In this post, we explored how to make balsamic glazed Brussels sprouts. You learned about the key ingredients, including the vital glaze. We covered each step, ensuring your sprouts roast perfectly. I shared tips to enhance flavors and how to present them nicely. You also found variations like swapping sweeteners or nuts. Finally, you discovered storage methods for leftovers. Enjoy these tasty sprouts, knowing they're healthy and easy to prepare!](https://mealinmoments.com/wp-content/uploads/2025/05/22e585b0-671a-46aa-9caf-e08116d7ee6a-768x768.webp)
Craving a dish that brings out the best in Brussels sprouts? Look no further! Balsamic Glazed Brussels Sprouts are packed with flavor and easy to make. With a sweet and tangy glaze, plus crunchy pecans and cranberries, this dish is sure to impress. Let’s dive into how to create this irresistible meal that will have everyone asking for seconds. Your taste buds are in for a treat!
Ingredients
Main Ingredients
– 1 lb Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Glaze Ingredients
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
Additional Flavor Components
– 1/4 cup pecans, roughly chopped
– 1/4 cup dried cranberries
– Fresh parsley, chopped, for garnish
When I make balsamic glazed Brussels sprouts, I gather all my ingredients first. The Brussels sprouts are the star of the show. I love using fresh sprouts that are bright green. They should feel firm and not wilted. I always trim and halve them to help them cook evenly.
Next, I grab my olive oil, salt, and pepper. Olive oil adds a rich flavor, and the salt and pepper bring out the sprouts’ natural taste. For the glaze, I use balsamic vinegar and honey. The vinegar gives a tangy kick, while honey adds sweetness.
I also like to include chopped pecans and dried cranberries. The pecans add a nice crunch, and the cranberries give bursts of flavor. Lastly, a sprinkle of fresh parsley makes the dish pop. It adds color and freshness to the plate.
For the full recipe, you can check the detailed instructions to make this dish even easier.
Step-by-Step Instructions
Preparing the Brussels Sprouts
– Preheat oven to 400°F (200°C). This step ensures the sprouts roast well.
– In a bowl, combine Brussels sprouts with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss them until every sprout is coated.
Roasting the Brussels Sprouts
– Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
– Arrange the Brussels sprouts on the baking sheet in a single layer. Roast for 20-25 minutes. Halfway through, stir them to ensure even cooking and browning.
Making the Balsamic Glaze
– In a small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of honey.
– Heat over medium until it simmers. Then reduce the heat and let it simmer for 5-7 minutes. Stir until it thickens.
Finalizing the Dish
– Drizzle the balsamic glaze over the roasted Brussels sprouts. Toss gently to coat them well.
– Add in 1/4 cup of chopped pecans and 1/4 cup of dried cranberries. This mix adds crunch and sweetness.
– Return the baking sheet to the oven for an extra 5 minutes. This step helps the glaze caramelize on the sprouts.
For a complete view of the process, check the Full Recipe for Balsamic Glazed Brussels Sprouts with a Twist.
Tips & Tricks
Perfecting the Roast
To get the best flavor, space the Brussels sprouts on the baking sheet. This allows hot air to circulate around each sprout, helping them cook evenly. If they are too close together, they will steam instead of roast. Stir the sprouts halfway through cooking. This helps them brown nicely and become tender all over.
Flavor Enhancements
Want to elevate the taste? Add some herbs like thyme or rosemary. A pinch of garlic powder can also boost the flavor. If you want a bit more zing, squeeze a splash of fresh lemon juice over the sprouts right before serving. This adds brightness and freshness to the dish that balances the sweetness.
Presentation Tips
For a beautiful presentation, serve the Brussels sprouts in a shallow dish. Drizzle any extra balsamic glaze over the top. Add a sprinkle of chopped pecans and cranberries for color and texture. Fresh parsley on top gives a nice pop of green, making the dish look even more appealing. Each step enhances the overall look and taste of your Balsamic Glazed Brussels Sprouts. For the full recipe, check out the details above.
Variations
Different Sweeteners
You can swap honey for maple syrup in this recipe. Maple syrup gives a lovely flavor. It also makes this dish vegan-friendly. If you want to avoid honey, choose agave nectar. Both options work well with balsamic vinegar.
Nut and Fruit Alternatives
Instead of pecans, try walnuts or almonds. They add nice crunch and flavor. You can also use fresh fruits like apples or pears. These fruits bring a sweet twist to the dish. Dried cranberries add chewiness, but fresh fruits change the texture nicely.
Cooking Methods
You can cook Brussels sprouts on the stovetop, too. Just sauté them in olive oil over medium heat. Stir often until they become tender and golden. If you’re short on time, use an air fryer. Cook them at 375°F for about 15 minutes. This method gives a crisp outside and soft inside.
Storage Info
Refrigeration
Store any leftover Brussels sprouts in the fridge. Place them in an airtight container. This keeps them fresh for up to four days. If you don’t have an airtight container, wrap them tightly in plastic wrap. This method also helps maintain their flavor.
Freezing Tips
You can freeze Brussels sprouts for later use. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. They can last for up to three months in the freezer.
When you’re ready to use them, thaw the Brussels sprouts overnight in the fridge. To reheat, roast them in the oven or sauté them in a pan. This keeps them crisp and tasty.
Serving Leftovers
Leftover Brussels sprouts can be used in many ways. Toss them in salads for a hearty touch. They add great flavor to wraps or sandwiches. You could also mix them into a stir-fry for extra nutrition. For breakfast, try adding them to scrambled eggs or an omelet. These ideas make sure you enjoy every bite of your delicious creation. For the complete Balsamic Glazed Brussels Sprouts recipe, check out the Full Recipe link.
FAQs
How do I choose fresh Brussels sprouts?
To pick fresh Brussels sprouts, look for bright green, firm sprouts. Avoid any that are yellow or wilted. The sprouts should feel heavy for their size. Smaller sprouts are usually more tender and sweeter. Check for tight leaves, as loose ones can mean older sprouts. Always buy from a trusted source for the best quality.
Can I make balsamic glazed Brussels sprouts ahead of time?
Yes, you can make balsamic glazed Brussels sprouts ahead of time. Roast the Brussels sprouts and let them cool. Store them in an airtight container in the fridge for up to three days. When ready to serve, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy and tasty.
Are Brussels sprouts healthy?
Brussels sprouts are very healthy! They are low in calories and high in fiber. One cup has about 38 calories and 3 grams of fiber. They are also rich in vitamins C and K. These nutrients help support your immune system and bone health. Plus, they contain antioxidants that may fight inflammation.
What to serve with balsamic glazed Brussels sprouts?
Balsamic glazed Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or grilled salmon. They also work great alongside a hearty grain like quinoa or farro. For a vegetarian option, serve with stuffed bell peppers or a fresh salad. This makes for a colorful and balanced meal.
Full Recipe
For the complete procedure and details on making Balsamic Glazed Brussels Sprouts with a Twist , check out the [Full Recipe].
In this post, we explored how to make balsamic glazed Brussels sprouts. You learned about the key ingredients, including the vital glaze. We covered each step, ensuring your sprouts roast perfectly. I shared tips to enhance flavors and how to present them nicely. You also found variations like swapping sweeteners or nuts. Finally, you discovered storage methods for leftovers. Enjoy these tasty sprouts, knowing they’re healthy and easy to prepare!
![- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup balsamic vinegar - 2 tablespoons honey - 1/4 cup pecans, roughly chopped - 1/4 cup dried cranberries - Fresh parsley, chopped, for garnish When I make balsamic glazed Brussels sprouts, I gather all my ingredients first. The Brussels sprouts are the star of the show. I love using fresh sprouts that are bright green. They should feel firm and not wilted. I always trim and halve them to help them cook evenly. Next, I grab my olive oil, salt, and pepper. Olive oil adds a rich flavor, and the salt and pepper bring out the sprouts' natural taste. For the glaze, I use balsamic vinegar and honey. The vinegar gives a tangy kick, while honey adds sweetness. I also like to include chopped pecans and dried cranberries. The pecans add a nice crunch, and the cranberries give bursts of flavor. Lastly, a sprinkle of fresh parsley makes the dish pop. It adds color and freshness to the plate. For the full recipe, you can check the detailed instructions to make this dish even easier. - Preheat oven to 400°F (200°C). This step ensures the sprouts roast well. - In a bowl, combine Brussels sprouts with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss them until every sprout is coated. - Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy. - Arrange the Brussels sprouts on the baking sheet in a single layer. Roast for 20-25 minutes. Halfway through, stir them to ensure even cooking and browning. - In a small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of honey. - Heat over medium until it simmers. Then reduce the heat and let it simmer for 5-7 minutes. Stir until it thickens. - Drizzle the balsamic glaze over the roasted Brussels sprouts. Toss gently to coat them well. - Add in 1/4 cup of chopped pecans and 1/4 cup of dried cranberries. This mix adds crunch and sweetness. - Return the baking sheet to the oven for an extra 5 minutes. This step helps the glaze caramelize on the sprouts. For a complete view of the process, check the Full Recipe for Balsamic Glazed Brussels Sprouts with a Twist. To get the best flavor, space the Brussels sprouts on the baking sheet. This allows hot air to circulate around each sprout, helping them cook evenly. If they are too close together, they will steam instead of roast. Stir the sprouts halfway through cooking. This helps them brown nicely and become tender all over. Want to elevate the taste? Add some herbs like thyme or rosemary. A pinch of garlic powder can also boost the flavor. If you want a bit more zing, squeeze a splash of fresh lemon juice over the sprouts right before serving. This adds brightness and freshness to the dish that balances the sweetness. For a beautiful presentation, serve the Brussels sprouts in a shallow dish. Drizzle any extra balsamic glaze over the top. Add a sprinkle of chopped pecans and cranberries for color and texture. Fresh parsley on top gives a nice pop of green, making the dish look even more appealing. Each step enhances the overall look and taste of your Balsamic Glazed Brussels Sprouts. For the full recipe, check out the details above. {{image_4}} You can swap honey for maple syrup in this recipe. Maple syrup gives a lovely flavor. It also makes this dish vegan-friendly. If you want to avoid honey, choose agave nectar. Both options work well with balsamic vinegar. Instead of pecans, try walnuts or almonds. They add nice crunch and flavor. You can also use fresh fruits like apples or pears. These fruits bring a sweet twist to the dish. Dried cranberries add chewiness, but fresh fruits change the texture nicely. You can cook Brussels sprouts on the stovetop, too. Just sauté them in olive oil over medium heat. Stir often until they become tender and golden. If you’re short on time, use an air fryer. Cook them at 375°F for about 15 minutes. This method gives a crisp outside and soft inside. Store any leftover Brussels sprouts in the fridge. Place them in an airtight container. This keeps them fresh for up to four days. If you don't have an airtight container, wrap them tightly in plastic wrap. This method also helps maintain their flavor. You can freeze Brussels sprouts for later use. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. They can last for up to three months in the freezer. When you're ready to use them, thaw the Brussels sprouts overnight in the fridge. To reheat, roast them in the oven or sauté them in a pan. This keeps them crisp and tasty. Leftover Brussels sprouts can be used in many ways. Toss them in salads for a hearty touch. They add great flavor to wraps or sandwiches. You could also mix them into a stir-fry for extra nutrition. For breakfast, try adding them to scrambled eggs or an omelet. These ideas make sure you enjoy every bite of your delicious creation. For the complete Balsamic Glazed Brussels Sprouts recipe, check out the Full Recipe link. To pick fresh Brussels sprouts, look for bright green, firm sprouts. Avoid any that are yellow or wilted. The sprouts should feel heavy for their size. Smaller sprouts are usually more tender and sweeter. Check for tight leaves, as loose ones can mean older sprouts. Always buy from a trusted source for the best quality. Yes, you can make balsamic glazed Brussels sprouts ahead of time. Roast the Brussels sprouts and let them cool. Store them in an airtight container in the fridge for up to three days. When ready to serve, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy and tasty. Brussels sprouts are very healthy! They are low in calories and high in fiber. One cup has about 38 calories and 3 grams of fiber. They are also rich in vitamins C and K. These nutrients help support your immune system and bone health. Plus, they contain antioxidants that may fight inflammation. Balsamic glazed Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or grilled salmon. They also work great alongside a hearty grain like quinoa or farro. For a vegetarian option, serve with stuffed bell peppers or a fresh salad. This makes for a colorful and balanced meal. For the complete procedure and details on making Balsamic Glazed Brussels Sprouts with a Twist , check out the [Full Recipe]. In this post, we explored how to make balsamic glazed Brussels sprouts. You learned about the key ingredients, including the vital glaze. We covered each step, ensuring your sprouts roast perfectly. I shared tips to enhance flavors and how to present them nicely. You also found variations like swapping sweeteners or nuts. Finally, you discovered storage methods for leftovers. Enjoy these tasty sprouts, knowing they're healthy and easy to prepare!](https://mealinmoments.com/wp-content/uploads/2025/05/22e585b0-671a-46aa-9caf-e08116d7ee6a-250x250.webp)
