Balsamic Glazed Brussels Sprouts
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Ingredients
Cooking Process
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Steps
Preheat your oven to 450°F. Take a large rimmed baking sheet. Place the Brussels sprouts on the baking sheet and add 3 tablespoons of oil. Use your hands or a spatula to toss the Brussels sprouts and oil together until the sprouts are evenly coated. Sprinkle 1 teaspoon of salt and as much pepper as you'd like over the coated sprouts. Mix well to distribute the seasonings. Pick one sprout, taste it, and adjust the salt and pepper according to your preference.
Put the baking sheet with the seasoned Brussels sprouts in the preheated oven. Roast them for 20 - 25 minutes, checking occasionally. The sprouts are ready when they are tender and have a deep brown color on the outside.
While the Brussels sprouts are roasting, place a large skillet over low heat. Add 3 tablespoons of oil, the walnuts, and a pinch of salt to the skillet. Stir the mixture often as it cooks. Keep a close eye on the walnuts because they can burn easily. Cook for 4 - 6 minutes, or until the walnuts turn golden brown.
Once the walnuts are golden brown, use a spoon or spatula to transfer the walnuts and the oil they were cooked in to a small bowl. Then, turn off the heat under the skillet.
Add the lemon zest, red pepper flakes, and Parmesan cheese to the bowl with the walnuts. Use a fork or spoon to toss the ingredients together until they are well - combined.
Take a clean paper towel and wipe out any burnt bits from the now - empty skillet. Then, place the skillet over medium heat.
Put the butter in the heated skillet. Let it melt completely. Once the butter is melted, add the balsamic vinegar, lemon juice, and honey to the skillet. Stir the mixture constantly with a whisk. It will quickly come to a simmer. Keep whisking until the mixture emulsifies, or becomes a smooth, combined liquid.
Be careful, as the glaze will be hot. Blow on a small amount of the glaze first, then taste it. Adjust the seasonings like salt, pepper, or more of the other ingredients according to your taste.
Remove the roasted Brussels sprouts from the oven. Use a spoon to drizzle the glaze over the cooked Brussels sprouts on the baking sheet. Then, use a spatula or tongs to toss the sprouts until they are evenly coated with the glaze. Taste a sprout again and make any final seasoning adjustments.
Use a spatula to transfer the glazed Brussels sprouts from the baking sheet to a serving platter. Sprinkle the walnut mixture evenly over the top of the Brussels sprouts. Now, your balsamic glazed Brussels sprouts are ready to serve!
Nutrition
Per serving (2 servings)
185
Calories
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this balsamic glazed Brussels sprouts recipe make?
This recipe yields 4 servings. It's a great side dish for a small gathering.
How long does it take to make balsamic glazed Brussels sprouts?
The total time is 40 minutes, with 15 minutes of prep time and 25 minutes of cook time.
What temperature should the oven be set to for roasting the Brussels sprouts?
Preheat your oven to 450°F (232°C) for roasting the Brussels sprouts.
How long should I roast the Brussels sprouts?
Roast the Brussels sprouts for 20 - 25 minutes until they're tender and deep brown on the outside.
What are the allergens in this balsamic glazed Brussels sprouts recipe?
The recipe contains allergens like tree nuts (walnuts) and dairy (Parmesan cheese).
Can I substitute honey with something else in this recipe?
Yes, you can substitute honey with agave as mentioned in the recipe.
What's the difficulty level of making balsamic glazed Brussels sprouts?
The difficulty level of this recipe is medium.
Substitutions
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Substitutions
Brussels sprouts
Broccoli florets, Cauliflower florets
Broccoli and cauliflower have a similar texture to Brussels sprouts when roasted. However, they have a slightly different flavor. Broccoli is more earthy, and cauliflower is milder. The cooking time may be similar, but you should check for doneness a few minutes earlier as they might cook faster.
Extra - virgin olive oil
Canola oil, Vegetable oil
Canola and vegetable oil have a neutral flavor, unlike the more distinct taste of extra - virgin olive oil. They can be used interchangeably in this recipe for cooking the Brussels sprouts and walnuts without significantly affecting the final outcome.
Walnuts
Pecans, Almonds
Pecans and almonds are both tree nuts that can replace walnuts. They have a similar crunch and can be toasted in the same way. Pecans have a sweeter flavor, while almonds have a nuttier, slightly bitter undertone.
Lemon zest and juice
Lime zest and juice
Lime has a more tart and citrusy flavor compared to lemon. It will give the dish a different, but still bright and refreshing, taste. The quantity can be used the same as lemon.
Parmesan cheese
Pecorino Romano cheese
Pecorino Romano is a hard, salty cheese similar to Parmesan. It has a stronger flavor, so you may want to use a little less if you're sensitive to strong tastes.
Butter
Margarine
Margarine can be used as a substitute for butter. However, it has a different fat composition and flavor. Some margarines may have a slightly artificial taste, so choose a high - quality one for the best results.
Balsamic vinegar
Red wine vinegar with a little honey
Red wine vinegar is more acidic than balsamic vinegar. Adding a little honey can help mimic the sweetness of balsamic. The flavor will be different, with red wine vinegar having a more robust and tangy profile.
Honey or agave
Maple syrup
Maple syrup has a distinct, rich flavor that can add a different depth of sweetness to the glaze. It may also slightly change the color of the glaze to a darker shade.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze in an airtight container for up to 2 months.
Storage Tips
- • Ensure the container is well - sealed to prevent air and moisture from getting in.
Reheating Tips
- • Reheat in the oven at 350°F for about 10 - 15 minutes, stirring halfway to avoid uneven heating and keep the sprouts from drying out.
- • You can also reheat in the microwave in short intervals, stirring between each, until heated through.
Safety Notes
- • Always reheat the Brussels sprouts to an internal temperature that ensures they are hot all the way through to avoid foodborne illness.
Troubleshooting
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Troubleshooting
Brussels sprouts are undercooked
Likely cause: Roasting time was too short or the oven temperature was lower than set
Return the baking sheet to the oven and continue roasting in 5 - 10 minute intervals, checking for doneness until the sprouts are tender and have a deep brown color
Brussels sprouts are overcooked and burnt
Likely cause: Roasting time exceeded the recommended range or the oven temperature was too high
Remove the burnt sprouts from the batch. If there are enough remaining, proceed with the recipe. Otherwise, make a new batch with adjusted roasting time and temperature
Walnuts are burnt
Likely cause: Cooking time was too long or the heat was set too high
Immediately remove the walnuts from the skillet. Discard the burnt ones and start over with a new batch of walnuts, reducing the heat and closely monitoring the cooking time
Glaze doesn't emulsify
Likely cause: The mixture was not whisked enough or the ingredients were added too quickly
Continue whisking the glaze vigorously for a few more minutes. If it still doesn't emulsify, try adding the ingredients one at a time while whisking constantly
Dish tastes bland
Likely cause: Insufficient seasoning was added during the cooking process
Add more salt, pepper, red pepper flakes, or a bit more lemon juice to the Brussels sprouts and glaze. Taste and adjust the seasonings until the desired flavor is achieved
Brussels sprouts are dry
Likely cause: Over - roasting or not enough oil was used during the initial coating
Drizzle a small amount of olive oil over the cooked Brussels sprouts and toss gently. You can also add a bit of the glaze to moisten them