Balsamic-Glazed Brussels Sprouts

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
Author: Linda Shapiro, © Meal Planning Maven

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.

 

26 Responses

  1. KC Kahn
    I love what you do with Brussels. These look incredible. Happy to share and pin this one, Linda! YUM!<br /><br />Thank you Kc! I have made Brussels all different ways, but this method is our absolute favorite! Thanks for sharing and pinning! ~Linda
  2. Sophia Del Gigante
    OMG I LOOOOOOVE these and the pine nuts- WOAH! MAGICAL!<br /><br />Thanks bunches Sophia! We love Brussels too and caramelizing takes them to a whole 'nother level! So happy you stopped by!
  3. Sophia Del Gigante
    These looks soooo bad-ass! LOVE the addition of pine nuts!<br /><br />Thanks so much Sophia! Hope you have the chance to try them sometime!
  4. Patty Anderson
    Oh I must try this recipe as my husband loves his Brussel sprouts!<br /><br />I hope your husband enjoys my recipe! Thanks for visiting! ~Linda
  5. Aunt Bee
    That is one gorgeous plate of Brussels Sprouts!!! I can eat an insane amount of those things!!!<br /><br />Thank you so much! And I so agree with you...I could eat loads of Brussels too!
  6. I love Brussels sprouts and I love balsamic so this is a win/win recipe for me to try.
    • Linda Shapiro (Meal Planning Maven)
      I hope you have the chance to try it some day!
  7. I love the balsamic reduction on the brussel sprouts.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much!
  8. This is my all time favorite way t prepare Brussels sprouts. Looks wonderful Linda!
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much Nancy!
    • Linda Shapiro (Meal Planning Maven)
      Thank you Nancy!
  9. Ooooo I have a new love for brussels sprouts, will have to give this one a try! YUM
    • Linda Shapiro (Meal Planning Maven)
      Enjoy Hannah! I'm so happy you stopped by to visit!
  10. These sprouts sound really delicious, Linda. What a delicious glaze :)
    • Linda Shapiro (Meal Planning Maven)
      Thank you Nicole!
  11. This recipe is making me want to try them again... the pine nuts had me!
  12. Sprouts with Balsamic is one of my favorites ever!! And with a nutty pine nut crunch….you have the golden ticket!!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Nic! We love our Brussels too and this is our absolute favorite way to enjoy them!
  13. G'day Love Brussels Linda YUM recipe! Cheers! Joanne
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much Joanne!
  14. I love Brussels sprouts and this recipe looks absolutely delicious Linda :-) Sharing all around.
    • Linda Shapiro (Meal Planning Maven)
      Thank you so much Sandi...your opinion means so much to me!
  15. I"m always looking for new ways to prepare Brussels Sprouts, Linda! They are so good for us and they are a particular favourite of my son. Your Balsamic-Glazed Brussels Sprouts look amazing.I know we will love them. Sharing! Thank you for bringing them to the Hearth and Soul Hop.
  16. Delicious I love the glazed brussels sprouts with balsamic, thanks for sharing with Hearth and soul blog hop, pinninh
    • Linda Shapiro (Meal Planning Maven)
      Thanks ever so much Swathi for hosting such a great party and for the kind share!