Balsamic-Glazed Brussels Sprouts
Brussels Sprouts! Yay or Nay? Yay for me! But to be honest, I didn’t become a Brussels sprouts lover until I was a grown-up. Like many of you, every time my mother served them, I would try to run the other way! However, I eventually came to love these adorable little green “gems” as I hope your family will too-especially if you try my quickie caramelization trick. Simply combine the Brussel sprouts with sautéed peppers and onions and finish by deglazing the pan with balsamic vinegar for a pleasing sweet taste while retaining a nice “crunch.” Is your mouth watering yet? Another fantastic MPM Side Dish in a Flash!
Yield: about 4 servings
Yield: about 4 servings
Ingredients
- 1 pound Brussels sprouts untrimmed
- About 2 teaspoons olive oil
- 1 medium onion chopped
- 1 medium red bell pepper seeded and chopped
- 3 tablespoons balsamic vinegar
- Coarse salt and pepper as desired
- 2 tablespoons toasted pine nuts see MPM Mini-Bites
Instructions
- Trim ends and peel off any yellow or brown spots from leaves from Brussels sprouts. Slice each in half vertically. Reserve any leaves that drop off.
- In a large sauté pan, heat oil over medium-high setting. Sauté onions and peppers for about 8 minutes or until softened and light caramelized.
- Mix in Brussels sprouts and reserved leaves, coating with onion-pepper mixture. Continue sautéing for about 5 minutes until Brussels sprouts are softened and begin to brown.
- Add balsamic vinegar; scraping up any brown bits from bottom of pan with a spatula. Continue sautéing for 1 minute or until Brussels sprouts are glazed. Season with salt and pepper as desired.
- Test; if sprouts are fork-tender, they are done.
- Before serving, toss with toasted pine nuts.
Notes
Make Ahead and Storage Tips: this dish may be prepared up to 2 days ahead; cover and refrigerate. Reheat in a medium pan over medium-low heat for 5 minutes or until hot. Stir constantly to prevent sticking. (If sticking, stir in a tablespoon of chicken or vegetable broth while reheating.)
Toasting pine nuts: in a small dry pan over low heat, sauté pine nuts for about 5 minutes or until lightly toasted. Stir constantly. Or toast in the oven at 275 degrees F on a cookie sheet for about 6 minutes. Watch carefully as nuts burn easily. Set aside.
If you have Brussels sprouts naysayers in your house: make sure not to skip caramelizing the onions and peppers as they provide a huge dose of sweetness. This trick works with just about any vegetable and is a great way to get your picky eaters to experience new flavors and textures.
Favorite Brussels sprouts recipes to try: Roasted Brussels Sprouts with Fresh Thyme, Butternuts ‘n Brussels, Roasted Brussels Sprouts ‘n Apple Salad with Balsamic Drizzle and Potpourri of Roasted Vegetables.
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