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To make Balsamic Glazed Brussels Sprouts, you need a few key items. Here’s what you will need: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a tasty blend of flavors that really shines. You can add extra items for more taste. Here are some options: - 1/4 cup grated Parmesan cheese - Fresh parsley, chopped for garnish Adding Parmesan gives a nice salty touch. The fresh parsley adds color and freshness. If you don’t have some ingredients, don’t worry. You can swap them out. Here are some common substitutions: - Use maple syrup instead of honey for a vegan option. - Try lemon juice in place of balsamic vinegar for a zesty twist. - Use garlic cloves instead of garlic powder for a stronger flavor. These swaps can help you personalize your dish while keeping it tasty. For the full recipe, check out the earlier section. First, gather your Brussels sprouts. You need one pound, trimmed and halved. Rinse them under cold water. This helps remove dirt. After rinsing, dry them well with a clean towel. Dry sprouts get crispy when roasted. Next, place them in a large bowl. Add two tablespoons of olive oil, one teaspoon of garlic powder, salt, and pepper. Toss until each sprout is coated. This step adds flavor and helps the glaze stick later. While the sprouts roast, make the balsamic glaze. In a small saucepan, combine three tablespoons of balsamic vinegar and two tablespoons of honey. Heat over medium heat, stirring often. Watch for it to simmer. This usually takes a few minutes. Once it simmers, let it cook until it thickens. This should take about five to seven minutes. A thicker glaze clings better to the sprouts. Set aside once done. Now it’s time to roast the Brussels sprouts. Preheat your oven to 400°F (200°C). Spread the seasoned Brussels sprouts on a baking sheet. Make sure they are in a single layer. This helps them roast evenly. Roast for 20-25 minutes. Stir them halfway through so they cook evenly. Look for a nice golden color and crisp edges. Once they are done, remove them from the oven. Drizzle the balsamic glaze over the hot sprouts. Toss them gently to coat. If you want, add some grated Parmesan cheese on top. Finish with freshly chopped parsley for a pop of color. Enjoy your delicious side dish! For the full recipe, check out the details. To get crispy Brussels sprouts, start with dry sprouts. After washing, pat them dry with a towel. This helps them roast better. Make sure to cut them in half to expose more surface area. Toss them in olive oil and season well. Spread them out on the baking sheet. Avoid crowding, which can cause steaming instead of roasting. Stir them halfway through cooking. This ensures they crisp evenly. Balsamic glaze adds a sweet touch. It's key to balance that sweetness. Use just the right amount of honey in your glaze. Too much honey can make it overly sweet. I like to start with two tablespoons. Taste the glaze as it simmers. Adjust by adding more vinegar if it gets too sweet. This keeps the flavor bright and tangy. Want to add more flavor? Try garlic powder; it pairs well with Brussels sprouts. You can also add red pepper flakes for a bit of heat. If you love cheese, sprinkle some Parmesan on top when they’re hot. Fresh parsley adds a pop of color and freshness. You can even mix in other roasted veggies like carrots or sweet potatoes for more taste. For the full recipe, check out the instructions above. {{image_2}} You can easily make balsamic glazed Brussels sprouts vegan. Simply swap honey for maple syrup or agave nectar. Both options give a sweet touch. They blend well with balsamic vinegar. This small change keeps the taste rich and delicious. Brussels sprouts mix well with many other veggies. Try adding carrots, sweet potatoes, or red onions. Cut them into similar sizes as the Brussels sprouts. This way, they cook evenly. Roasting these veggies adds different flavors and colors. It makes your dish more fun and vibrant. If you want to change the sweet flavor, try other sweeteners. Brown sugar or coconut sugar work great as well. They add a warm, caramel-like taste. You can even use fruit purees, like apple or pear, for a fresh twist. Adjust the amount based on your taste. For the full recipe, check out Balsamic Glazed Brussels Sprouts. After enjoying your Balsamic Glazed Brussels Sprouts, let them cool. Then, put them in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty for another meal. To reheat, use the oven for best results. Preheat the oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10-15 minutes. This helps them stay crispy. You can also microwave them for 1-2 minutes. Just remember, they might lose some crunch. You can freeze leftovers, but they may change texture. First, cool them completely. Then, place them in a freezer-safe bag. Squeeze out as much air as possible. You can freeze them for up to two months. When ready to eat, thaw in the fridge overnight. Reheat them in the oven for the best taste. For the full recipe and more ideas, check out the Full Recipe section. Yes, you can use frozen Brussels sprouts. They will work well in this dish. However, fresh Brussels sprouts taste better. They have more texture and flavor. If you use frozen, thaw them first. Pat them dry to avoid extra moisture. This helps them roast well and stay crispy. To make the glaze thicker, cook it longer. After you mix balsamic vinegar and honey, simmer it on low heat. Stir it often. The longer you cook it, the thicker it will get. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Add this to the glaze, and stir until it thickens. Balsamic glazed Brussels sprouts pair well with many dishes. Serve them with grilled chicken or pork chops for a tasty meal. You can also add them to a salad for extra flavor. They go great with rice or quinoa, too. For a vegetarian option, try them with pasta or polenta. In this blog post, we explored how to make balsamic glazed Brussels sprouts. We covered essential ingredients, prep steps, and roasting methods. I shared tips for achieving that perfect crisp and balancing sweetness. We also looked at tasty variations and how to store leftovers properly. These Brussels sprouts can elevate any meal while being simple to make. Enjoy experimenting with flavors and spices to make them your own. Happy cooking!

Balsamic Glazed Brussels Sprouts

Discover the perfect side dish with these delicious balsamic glazed Brussels sprouts! This simple recipe combines tender Brussels sprouts with a sweet and tangy glaze made from balsamic vinegar and honey, topped with Parmesan for an extra touch. In just 35 minutes, you can create a crowd-pleasing recipe that’s both healthy and flavorful. Click to explore the full recipe and bring this tasty dish to your next meal!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the Brussels sprouts, olive oil, garlic powder, salt, and pepper. Toss until fully coated.

      Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

        Roast in the preheated oven for 20-25 minutes, or until tender and crispy, stirring halfway through for even cooking.

          While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally until the mixture thickens slightly, about 5-7 minutes.

            Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over them, tossing gently to coat.

              If desired, sprinkle grated Parmesan cheese over the Brussels sprouts while they are still hot.

                Garnish with freshly chopped parsley for a burst of color before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4