These Balsamic Glazed Brussel Sprouts are the perfect balance of savory & sweet!
How many ways can you eat a Brussels Sprout? Probably too many to count. One reason I love them is they act like little sponges…soaking up whatever goodness you cook them with. I like to cut mine in half and sauté them in some olive oil, salt and pepper on the stove. Pan fried Brussels sprouts? Oh yes. This cooks them much quicker than baking in the oven and I have more control over how long they cook on each side. Sometimes I like to sprinkle them with Asiago cheese and let them get all ooey and gooey.
This time I added some balsamic vinegar to them right before they were completely cooked. They soaked it right up, giving them a sweet caramelized glaze. They were the perfect veggie to serve with anything – especially my Standing Rib Roast and Creamy Parmesan Risotto. (Which by the way, with the addition of the Chocolate Hazelnut Tart, makes up the ultimate Christmas dinner menu at my house this year.)
This is another one of those recipes that doesn’t involve a moving truck full of ingredients, can be thrown together in a short amount of time, and most importantly is delicious. Because you can’t always make bacon-wrapped brussel sprouts.
For a short and sweet side dish give these Parmesan Brussels Sprouts a try!
Brussels Sprouts with balsamic vinegar, for a sweet caramelized glaze.
- 1 1/2 pounds Brussels Sprouts
- 2 tablespoons olive oil
- salt and pepper
- 3 tablespoons balsamic vinegar
- Gently cut off the very end of each Brussels Sprout, leaving most of it intact (this will keep the sprouts from falling apart while they are being cooked.)
- Next cut each one in half length-wise.
- Add 1-2 tablespoons of olive oil in a large skillet on medium-high heat. Place the cut Brussels Sprouts flat side down for about 4-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.)
- Sprinkle with salt and pepper, then rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
- Drizzle with balsamic vinegar and cook about 1-2 more minutes in the pan.
- Slide the Brussels Sprouts onto a serving dish and dig in!
The Brussels Sprouts should be a little crunchy. If they cook too long, they will be bitter.
You could sprinkle some crumbled bacon over them, or grated parmesan cheese.