Balsamic Glazed Brussels Sprouts with a Crunchy Twist

$- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons extra virgin olive oil - 1 tablespoon honey - 1/4 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 1/4 cup walnuts, chopped and roasted - 1/4 cup pomegranate seeds (optional, for garnish) - Fresh parsley, finely chopped for garnish Balsamic Glazed Brussels Sprouts need fresh Brussels sprouts. These little green gems look like mini cabbages. You want them trimmed and halved for perfect cooking. The balsamic vinegar adds a deep, tangy flavor. Olive oil keeps them nice and moist while roasting. Honey gives a touch of sweetness to balance the vinegar. Garlic powder adds a warm, savory note. Don’t forget salt and pepper! They enhance all the flavors. Chopped walnuts add a great crunch. Roasting them brings out their nutty taste. If you like a pop of color, add pomegranate seeds on top. Fresh parsley brightens the dish and makes it look pretty. Make sure to have everything ready. The right ingredients help create the best flavor and texture. Enjoy the process, and get ready for a tasty side dish! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for good roasting. While the oven heats, trim the Brussels sprouts. Cut off the stems and slice them in half. This helps them cook evenly. Make sure to remove any yellow or wilted leaves too. In a large mixing bowl, add the halved Brussels sprouts. Now, pour in 2 tablespoons of extra virgin olive oil and 3 tablespoons of balsamic vinegar. Add 1 tablespoon of honey for sweetness. Sprinkle in 1/4 teaspoon of garlic powder, along with salt and pepper to taste. Toss well until the sprouts are evenly coated. The glaze gives them a tasty flavor. Line a baking sheet with parchment paper. Spread the coated Brussels sprouts in a single layer. Avoid overcrowding them; this allows for better roasting. Place the baking sheet in the preheated oven. Roast for 20-25 minutes until they are tender and caramelized. Stir them halfway through cooking for even browning. Enjoy the wonderful aroma while they roast! To roast Brussels sprouts well, set your oven to 400°F (200°C). This temperature helps them cook evenly and caramelize nicely. Place the sprouts on the baking sheet in a single layer. This step is key. If they are too crowded, they won't roast properly. Stir the sprouts halfway through cooking. This action ensures they brown evenly on all sides. To add a crunchy twist, toast the walnuts before mixing them in. Heat a dry skillet over medium heat. Add the chopped walnuts and stir them for 3-4 minutes. Watch closely to avoid burning. Once golden and fragrant, they will add a nutty flavor. For a colorful presentation, consider garnishing with pomegranate seeds and parsley. The bright red seeds add a pop of color, while the parsley gives a fresh touch. This combination makes your dish look appealing and boosts the flavor profile. Balsamic glazed Brussels sprouts pair well with many dishes. They complement roasted meats, like chicken or pork. You can also serve them alongside hearty grains, such as quinoa or farro. They make a great addition to a holiday meal or any dinner party. These flavorful sprouts will impress your guests! Pro Tips Freshness Matters: Choose Brussels sprouts that are firm and vibrant green for the best flavor and texture. Honey Substitute: If you prefer a vegan option, swap honey with maple syrup for a delicious alternative. Even Roasting: Make sure to spread the Brussels sprouts evenly on the baking sheet to ensure they roast without steaming. Extra Crunch: For an added crunch, consider adding toasted pumpkin seeds along with the walnuts. {{image_4}} You can easily make this dish vegan. Just swap honey for maple syrup. Maple syrup gives a sweet touch. It blends well with balsamic vinegar and olive oil. This switch makes the dish plant-based. You still get that great flavor. You can mix in other veggies for more color and taste. Carrots, parsnips, or bell peppers work well. They roast nicely alongside Brussels sprouts. Adding spices can also change the game. Try red pepper flakes for heat, or smoked paprika for a smoky taste. A hint of cumin can give a warm flavor too. Be creative! Each addition adds a unique twist to your meal. To store leftovers, let the Brussels sprouts cool completely. Place them in an airtight container. Store in the fridge for up to three days. For best taste, eat them within two days. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat for about 10-15 minutes or until warm. Stir once to avoid drying out. You can also use the microwave if you're in a hurry. Place them in a microwave-safe dish and cover. Heat for 1-2 minutes, checking frequently to avoid overcooking. To make this dish vegan, you can swap honey for maple syrup. Maple syrup adds sweetness just like honey. You can also use agave syrup or any plant-based sweetener you prefer. This change won't affect the flavor much, but it keeps the dish plant-based. Yes, you can prep this dish ahead of time. Trim and halve the Brussels sprouts and store them in the fridge. Mix the glaze and keep it in a separate container. When you're ready to cook, combine the sprouts with the glaze. This makes it easy to enjoy a fresh dish quickly. Brussels sprouts are nutrient-rich. They are low in calories and high in fiber, which helps digestion. They also contain vitamins C and K, which support your immune system and bone health. Plus, they have antioxidants that help fight inflammation. Enjoying Brussels sprouts can be part of a healthy diet! In this post, we explored how to make delicious balsamic glazed Brussels sprouts. We covered ingredients, preparation, and cooking steps. You learned tips for the best flavor and presentation. We also shared vegan options and storage advice. Brussels sprouts can be a tasty addition to any meal. Give this recipe a try. Enjoy the blend of flavors and health benefits!$

Balsamic Glazed Brussels Sprouts with a Crunchy Twist

A delicious and vibrant dish featuring roasted Brussels sprouts glazed with balsamic vinegar and topped with crunchy walnuts and pomegranate seeds.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/4 teaspoon garlic powder
to taste Salt and freshly ground black pepper
1/4 cup walnuts, chopped and roasted
1/4 cup pomegranate seeds (optional, for garnish)
to taste Fresh parsley, finely chopped for garnish

Instructions

Begin by preheating your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting.
In a large mixing bowl, add the halved Brussels sprouts. Pour in the olive oil, balsamic vinegar, honey, and sprinkle the garlic powder, along with salt and pepper. Toss everything together until the Brussels sprouts are thoroughly coated in the mixture.
Line a baking sheet with parchment paper, then spread the coated Brussels sprouts in a single layer, ensuring they are not overcrowded to promote even roasting.
Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes, or until they are tender and have developed a beautiful caramelized color. Remember to stir them halfway through the cooking time for consistent roasting.
While the Brussels sprouts are roasting, prepare the walnuts: heat a dry skillet over medium heat and add the chopped walnuts. Toast them for about 3-4 minutes, stirring occasionally until they become fragrant and lightly browned. Be vigilant to prevent burning.
Once the Brussels sprouts are ready and out of the oven, combine them with the toasted walnuts in a larger bowl, gently tossing to mix.
To serve, transfer the Brussels sprouts and walnut mixture to a serving bowl. For an eye-catching presentation, garnish with vibrant pomegranate seeds and a sprinkle of fresh parsley.

Notes

Serve warm in a decorative bowl, and place an extra sprinkle of pomegranate seeds on top for a burst of color and flavor.

Keyword balsamic glaze, Brussels sprouts, vegetarian, walnuts