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To make delicious balsamic glazed Brussels sprouts, you will need: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon red pepper flakes (optional) - ¼ cup pecans, roughly chopped (for added crunch) - Fresh parsley, chopped (for garnish) Quality matters! When picking Brussels sprouts, choose bright green ones. They should feel firm and not have any brown spots. Fresh garlic adds a punch of flavor, so opt for whole cloves. Use good olive oil and balsamic vinegar for the best taste. Honey should be pure for sweetness without extra additives. If you don’t have something, don’t worry! Instead of honey, you can use maple syrup. For a nut-free version, skip the pecans or swap them with sunflower seeds. You can also try different vinegars, like apple cider vinegar, for a unique taste. If you like it spicy, add more red pepper flakes! To start, gather all your ingredients. You will need: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 2 cloves garlic, minced - Salt and pepper to taste - 1 teaspoon red pepper flakes (optional) - ¼ cup pecans, roughly chopped (for added crunch) - Fresh parsley, chopped (for garnish) Now, preheat your oven to 400°F (200°C). This step is key for the best roast. Next, take a large mixing bowl and combine the halved Brussels sprouts, olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. Toss everything well so the sprouts get coated evenly. If you enjoy a bit of spice, add red pepper flakes to the bowl and mix again. This gives the dish a fun kick! Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This helps with cleanup later. Roast them in the preheated oven for 20-25 minutes. Be sure to stir halfway through. This step helps them cook evenly and caramelize nicely. In the last 5 minutes of roasting, sprinkle the chopped pecans over the sprouts. Toasting them lightly adds a tasty crunch. Once they’re done, take them out and let them cool for a couple of minutes. Adjust the salt and pepper to your liking. Transfer the Brussels sprouts to a serving dish. To make it look nice, garnish with chopped parsley. Drizzle any leftover balsamic glaze from the pan over the top for extra flavor. You can serve these sprouts as a side dish with your favorite main course. They pair well with chicken, fish, or even pasta. For the full recipe, refer to the earlier sections. Enjoy your delicious Balsamic Glazed Brussels Sprouts! Caramelization brings out the sweet flavors in Brussels sprouts. To get it right, you need high heat. Use a hot oven set to 400°F (200°C). Spread the sprouts in a single layer on the baking sheet. This allows the hot air to circulate around them. Stir halfway through cooking. This helps them cook evenly. You can tell they are ready when they look brown and crispy. Balsamic vinegar is key to this dish. It adds a sweet and tangy taste. You can boost the flavor even more. Try adding minced garlic for a savory kick. If you like spice, add red pepper flakes. Pecans add crunch and richness. Fresh parsley at the end gives a bright finish. Each layer of flavor makes for a tasty dish! You can prep the Brussels sprouts ahead of time. Trim and halve them, then store in the fridge. Mix the glaze while you wait. You can also roast other veggies at the same time. This way, you save energy and time. If you are short on time, use pre-cut Brussels sprouts. They are convenient and cut down on prep time. Check out the Full Recipe for more tips. {{image_2}} You can mix in other veggies for more flavor and texture. Try adding carrots or sweet potatoes. They roast well and add sweetness. Broccoli and cauliflower also pair nicely with Brussels sprouts. Just chop them into similar sizes. Toss them together with your balsamic glaze for a colorful dish. If you want to change the taste, try different glazes. A honey mustard blend gives a sweet and tangy kick. A soy sauce mix offers a salty twist. You can even use maple syrup for a deeper sweetness. Each option brings its own unique flavor to the Brussels sprouts. Pair your Brussels sprouts with protein for a full meal. Chicken or pork chops work great. If you prefer plant-based options, try chickpeas or tofu. Cook them alongside the sprouts for extra flavor. This adds heartiness to your dish and makes it more satisfying. For the full recipe, check out the details above. You can store leftover balsamic glazed Brussels sprouts in the fridge. Place them in an airtight container. They will stay fresh for about three days. When you’re ready to eat, just take them out and reheat. If you want to keep them longer, freezing is a good option. First, let the sprouts cool down completely. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To enjoy them later, just thaw them in the fridge overnight before reheating. Reheat your Brussels sprouts in the oven for the best taste. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet and bake for about 10-15 minutes. Stir them halfway for even heating. You can also use the microwave if you're in a hurry. Heat them in short bursts, stirring often, until hot. This keeps them moist and tasty. For the full recipe, check out the link above. Yes, you can use frozen Brussels sprouts. They are convenient and save time. However, they may not get as crispy as fresh ones. If you use frozen sprouts, thaw them first and pat them dry. This step helps them roast better. Balsamic glazed Brussels sprouts are great with many dishes. They go well with roasted chicken or grilled fish. You can also serve them alongside quinoa or rice. They add a tasty crunch to any meal. Try them with a hearty pasta for a complete dinner. To make this dish vegan-friendly, simply replace honey with maple syrup or agave. Both options give a sweet flavor without using animal products. The rest of the recipe stays the same. This way, everyone can enjoy the dish. - For the Full Recipe, check out the earlier section. In this post, we explored the key ingredients, cooking methods, and tips for Balsamic Glazed Brussels Sprouts. You learned about ingredient quality, possible substitutions, and how to achieve perfect flavor. We looked at variations, storage tips, and answered common questions. Cooking can be simple and fun. With these guidelines, you can enjoy tasty meals. Try these ideas, and make your dishes shine!

Balsamic Glazed Brussels Sprouts

Elevate your side dish game with these Savory Balsamic Glazed Brussels Sprouts! This simple recipe transforms fresh Brussels sprouts into a deliciously caramelized treat with a hint of sweetness and crunch from honey and pecans. Perfect for any meal, these sprouts are both nutritious and flavorful.
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon red pepper flakes (optional)

¼ cup pecans, roughly chopped (for added crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. Toss well until all the Brussels sprouts are evenly coated.

      If you like a bit of heat, add red pepper flakes into the mixture and give it another toss.

        Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are caramelized and fork-tender.

            In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts to toast them lightly.

              Remove from the oven and let cool for a couple of minutes. Adjust salt and pepper if needed.

                Transfer to a serving dish, garnish with chopped parsley, and drizzle any leftover balsamic glaze from the pan over the top.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4