Balsamic Glazed Brussels Sprouts Recipe

Brussels sprouts: These small, green vegetables are the star of the dish, known for their slightly bitter taste that mellows when roasted.

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

Balsamic vinegar: Provides a rich, tangy base for the glaze that complements the roasted brussels sprouts.

Maple syrup: Adds a touch of sweetness to the glaze, balancing the acidity of the balsamic vinegar.

When roasting 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 achieving that desirable crispy texture.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a high smoke point, making it a great alternative for roasting.

• Olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and works well for roasting vegetables.

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

• Balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and depth of flavor, though it is less sweet than balsamic.

• Maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and viscosity, making it a good alternative for glazing.

• Maple syrup - Substitute with date syrup: Date syrup offers a rich, caramel-like sweetness that can complement the balsamic vinegar well.

• 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. This helps maintain their crispiness and flavor.
• Store the container in the refrigerator. They will stay fresh for up to 4 days.
• To reheat, preheat your oven to 350°F (175°C). Spread the brussels sprouts on a baking sheet and warm them for about 10 minutes. This helps retain their roasted texture.
• For freezing, place the cooled brussels sprouts on a baking sheet in a single layer. Freeze them for 1-2 hours until solid. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to eat, thaw the brussels sprouts in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
• Avoid microwaving as it can make the brussels sprouts mushy and diminish their 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, or until they are warmed through. This method helps retain their crispy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss in the brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through. This method can help re-crisp the edges.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as this can make them soggy.

• 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 3-5 minutes, shaking the basket halfway through. This method is great for restoring their crispy texture.

• Steaming Method: Place the brussels sprouts in a steamer basket over boiling water. Cover and steam for 3-5 minutes, or until heated through. This method is gentle and helps retain moisture without making them soggy.

• Oven: Used to roast the brussels sprouts at 400°F (200°C) to achieve a crispy texture.

• Baking sheet: Provides a flat surface for spreading the brussels sprouts evenly for roasting.

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

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

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

• Measuring spoons: Ensures accurate measurement of olive oil, balsamic vinegar, and maple syrup.

• Knife: Essential for trimming and halving the brussels sprouts.

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

• Tongs: Handy for tossing the brussels sprouts with the glaze before serving.

• Serving dish: Used to present the finished balsamic glazed brussels sprouts.

Preheat the oven: Start preheating the oven while you trim and halve the brussels sprouts to save time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Batch prep: Trim and halve the brussels sprouts in advance and store them in the fridge.

Simmer glaze early: Prepare the balsamic glaze while the brussels sprouts are roasting.

Stir halfway: Set a timer to remind you to stir the brussels sprouts halfway through roasting for even cooking.