Brussels Sprouts with Balsamic Glaze Recipe

Brussels sprouts: These small, leafy green vegetables are the star of the dish, offering a slightly bitter taste that pairs well with the sweet glaze.

Olive oil: Used to coat the brussels sprouts before roasting, adding a rich flavor and helping them crisp up in the oven.

Salt: Enhances the natural flavors of the brussels sprouts.

Pepper: Adds a touch of heat and depth to the dish.

Balsamic vinegar: Provides a tangy base for the glaze, balancing the bitterness of the brussels sprouts.

Maple syrup: Adds sweetness to the glaze, complementing the tanginess of the balsamic vinegar.

To achieve perfectly caramelized brussels sprouts, make sure they are evenly coated in olive oil and spread out in a single layer on the baking sheet. Overcrowding the pan can lead to steaming rather than roasting, which prevents them from getting that desirable crispy texture.

• 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 high smoke point and a mild flavor, making it a good alternative for roasting vegetables.

• Salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a bit of liquid to the dish.

• Pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and complexity to the dish.

• Balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of balsamic vinegar, though it will be less sweet.

• Maple syrup - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency, making it a good vegan alternative.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. Glass containers with tight-fitting lids work best to maintain freshness.
• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 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 on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the frozen brussels sprouts directly from the freezer. Spread them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until heated through and crispy.
• If the balsamic glaze thickens too much after refrigeration, gently reheat it in a small saucepan over low heat, adding a splash of balsamic vinegar to thin it out if necessary.
• Drizzle the reheated balsamic glaze over the warmed brussels sprouts just before serving to restore their delicious flavor.

• 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 are warmed through. Drizzle a bit more balsamic glaze if needed to refresh the flavors.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the leftover brussels sprouts and sauté for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, stirring halfway through. Check if they are heated to your liking; if not, continue in 30-second increments.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the brussels sprouts in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Steaming Method: Place the brussels sprouts in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until they are heated through. This method helps retain moisture and prevents them from becoming too dry.

• Oven: Used to roast the brussels sprouts at a high temperature, ensuring they become crispy and caramelized.

• Baking sheet: Provides a flat surface for spreading out the brussels sprouts, allowing them to roast evenly.

• Mixing bowl: Used to toss the brussels sprouts with olive oil, salt, and pepper before roasting.

• Small saucepan: Essential for simmering and reducing the balsamic vinegar and maple syrup to create the glaze.

• Measuring spoons: Helps to accurately measure the olive oil and maple syrup for the recipe.

• Measuring cup: Used to measure the balsamic vinegar.

• Wooden spoon: Useful for stirring the brussels sprouts halfway through roasting and for mixing the glaze.

• Knife: Needed to trim and halve the brussels sprouts before cooking.

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

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

Preheat the oven early: Start preheating the oven while you prepare the brussels sprouts to save time.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and halved brussels sprouts to skip the prep work.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Simmer glaze while roasting: Prepare the balsamic glaze while the brussels sprouts are roasting to multitask efficiently.

Batch cooking: Double the recipe and store leftovers for a quick meal later in the week.