Balsamic Glazed Brussels Sprouts Recipe

Brussels sprouts: These small, cabbage-like vegetables are the star of the dish, offering a slightly nutty flavor when roasted.

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

Balsamic vinegar: A dark, concentrated vinegar that provides a tangy, slightly sweet flavor essential for the glaze.

Honey: Adds sweetness to the glaze, balancing the acidity of the balsamic vinegar.

To achieve perfectly roasted brussels sprouts, ensure they are evenly coated with olive oil and spread out in a single layer on the baking sheet. This allows them to roast evenly and develop a nice caramelization. When reducing the balsamic vinegar and honey, keep a close eye on the saucepan to prevent burning, stirring occasionally until the mixture thickens to a syrupy consistency. This will enhance the flavor and provide a beautiful glaze for the brussels sprouts.

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

• Balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor, and you can add a touch of sweetness to mimic the balsamic glaze.

• Honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and consistency, making it a suitable replacement for honey.

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

• Transfer the cooled brussels sprouts to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. The flavors will meld beautifully, making them even more delicious.

• 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 will help retain their crispiness.

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

• 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 in a preheated oven at 400°F (200°C) for 15-20 minutes, or until heated through and crispy.

• Avoid microwaving as it can make the brussels sprouts mushy and lose their delightful texture.

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

• Use a skillet on the stovetop for a quick reheat. Add a splash of olive oil to the pan and warm it over medium heat. Toss in the brussels sprouts and stir occasionally for about 5-7 minutes until they're heated evenly. This method can help maintain a bit of that roasted crispiness.

• If you're in a hurry, the microwave can be your friend. Place the brussels sprouts in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even reheating.

• For a slightly different twist, consider reheating them in an air fryer. Set the air fryer to 350°F (175°C) and place the brussels sprouts in the basket. Heat for about 5 minutes, shaking the basket halfway through to ensure they reheat evenly and regain some of their roasted texture.

• Oven: Used to roast the brussels sprouts at a consistent temperature of 400°F (200°C) for even cooking.

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

• Small saucepan: Used to simmer and reduce the balsamic vinegar and honey mixture to create the glaze.

• Stirring spoon: Helps in stirring the brussels sprouts halfway through roasting and mixing the glaze ingredients.

• Measuring cups: Ensures accurate measurement of the balsamic vinegar and olive oil for the recipe.

• Measuring spoons: Used to measure the honey and olive oil precisely.

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

• Cutting board: Provides a safe and stable surface for cutting the brussels sprouts.

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

• Tongs: Useful for tossing the brussels sprouts on the baking sheet and serving them after glazing.

Pre-trim and store: Trim and halve the brussels sprouts in advance, storing them in an airtight container in the fridge for up to two days.

Batch roast: Double the recipe and roast extra brussels sprouts to use in other meals throughout the week.

Quick glaze: Prepare the balsamic glaze while the brussels sprouts are roasting to save time.

Sheet pan lining: Line your baking sheet with parchment paper for easy cleanup.

Preheat efficiently: Start preheating the oven as you begin prepping the brussels sprouts to streamline the process.