Brussels Sprouts Balsamic Glaze Recipe

Brussels sprouts: These small, cabbage-like vegetables are known for their nutty flavor and are a great source of vitamins and fiber.

Olive oil: A healthy fat that helps roast the brussels sprouts to a crispy perfection while adding a subtle richness.

Salt: Enhances the natural flavors of the brussels sprouts and balances the sweetness of the glaze.

Black pepper: Adds a hint of spice and depth to the dish, complementing the earthy flavors of the brussels sprouts.

Balsamic vinegar: A dark, concentrated vinegar that provides a tangy and slightly sweet flavor, perfect for creating a rich glaze.

Honey: A natural sweetener that balances the acidity of the balsamic vinegar, creating a luscious glaze.

To achieve perfectly roasted brussels sprouts, ensure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents them from getting that desirable caramelized exterior. For the balsamic glaze, keep a close eye on the reduction process. The mixture should be thick enough to coat the back of a spoon, but not so thick that it becomes syrupy and hardens upon cooling. Adjust the heat as needed to maintain a gentle simmer, allowing the balsamic vinegar and honey to meld into a rich, tangy-sweet glaze.

• Brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for roasting.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the dish's appearance.

• Balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that can mimic the acidity of balsamic, though it lacks the sweetness.

• Honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a suitable alternative for glazing.

• Allow the brussels sprouts to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled brussels sprouts to an airtight container. A glass container with a tight-fitting lid is ideal for maintaining freshness.

• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 3-4 days.

• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps retain their crispiness.

• For freezing, place the cooled brussels sprouts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date. Frozen brussels sprouts are best used within 2-3 months for optimal flavor.

• To enjoy the frozen brussels sprouts, thaw them in the refrigerator overnight. Reheat in the oven as described above to restore their delightful texture.

• If you have extra balsamic glaze, store it separately in a small jar or container in the refrigerator. It can be drizzled over other dishes like salads or grilled vegetables for added flavor.

• The balsamic glaze can be reheated gently on the stove or in the microwave before serving, ensuring it maintains its luscious consistency.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes until they're warmed through and the balsamic glaze is glossy and inviting.

• Stovetop Sauté: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Toss in the brussels sprouts and sauté for about 5-7 minutes, stirring occasionally, until they're heated through and the balsamic glaze is caramelized to perfection.

• Microwave Quick Fix: Place the brussels sprouts in a microwave-safe dish. Cover them with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating. This method is quick but may not retain the crispiness as well as other methods.

• Air Fryer Crisp: Preheat your air fryer to 350°F (175°C). Arrange the brussels sprouts in a single layer in the basket. Heat for about 3-5 minutes, shaking the basket halfway through, until they're warmed and slightly crispy.

• Steam Refresh: Place the brussels sprouts in a steamer basket over simmering water. Cover and steam for about 3-5 minutes. This method gently reheats while maintaining the tenderness and flavor of the balsamic glaze.

• Oven: Used to roast the Brussels sprouts, ensuring they become tender and slightly browned.

• Mixing bowl: Utilized to toss the Brussels sprouts with olive oil, salt, and pepper for even coating.

• Baking sheet: Provides a flat surface to spread the Brussels sprouts in a single layer for roasting.

• Saucepan: Necessary for combining and reducing the balsamic vinegar and honey to create the glaze.

• Measuring spoons: Used to accurately measure the olive oil, salt, and pepper.

• Measuring cup: Essential for measuring the balsamic vinegar and honey.

• Knife: Needed to trim and halve the Brussels sprouts before roasting.

• Cutting board: Provides a safe surface for trimming and halving the Brussels sprouts.

• Tongs: Handy for tossing the Brussels sprouts in the mixing bowl and for serving them after roasting.

• Stove: Used to heat the saucepan for making the balsamic glaze.

Prep ahead: Trim and halve the brussels sprouts the night before and store them in the fridge to save time on cooking day.

Quick glaze: Use a pre-made balsamic glaze to skip the simmering step and save time.

Sheet pan efficiency: Line your baking sheet with parchment paper for easy cleanup and faster transfer.

Even cooking: Cut larger brussels sprouts into quarters to ensure they roast evenly and quickly.

Batch roasting: Double the recipe and roast on two baking sheets to have leftovers for the week.