Roasted Brussels Sprouts with Balsamic Glaze Recipe

Brussels sprouts: These are small, leafy green vegetables that resemble miniature cabbages, known for their slightly bitter taste and high nutritional value.

Olive oil: A healthy fat used to coat the brussels sprouts for roasting, adding a rich flavor and helping them crisp up in the oven.

Salt: A basic seasoning that enhances the natural flavors of the brussels sprouts.

Black pepper: Freshly ground to add a mild heat and depth of flavor to the dish.

Balsamic vinegar: A dark, concentrated vinegar originating from Italy, known for its rich, slightly sweet flavor, used here to create a glaze.

Honey: A natural sweetener that balances the acidity of the balsamic vinegar, creating a delicious glaze.

To achieve perfectly roasted brussels sprouts, ensure they are spread out in a single layer on the baking sheet. This allows for even cooking and prevents steaming, which can make them soggy. For an extra layer of flavor, consider adding a sprinkle of garlic powder or a pinch of red pepper flakes before roasting. When preparing the balsamic glaze, gently warm the balsamic vinegar and honey mixture over low heat to enhance its richness and make it easier to drizzle over the sprouts.

• Brussels sprouts - Substitute with broccoli florets: Broccoli provides 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 suitable alternative for roasting.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a hint of umami, enhancing the overall taste.

• Freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma.

• Balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor, and adding a bit of sugar can mimic the sweetness of balsamic.

• Honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and consistency, making it a great alternative for glazing.

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

• Use an airtight container to store the roasted brussels sprouts in the refrigerator. They will stay fresh for up to 3 to 4 days.

• For freezing, spread the cooled brussels sprouts on a baking sheet in a single layer. This prevents them from sticking together.

• Once frozen solid, transfer the brussels sprouts to a freezer-safe bag or container. Remove as much air as possible to maintain their flavor and texture.

• Label the container with the date to keep track of freshness. The brussels sprouts can be frozen for up to 2 months.

• To reheat, preheat your oven to 350°F (175°C). Spread the brussels sprouts on a baking sheet and bake for 10-15 minutes until heated through and crispy.

• Alternatively, reheat in a skillet over medium heat, stirring occasionally, until warmed and slightly crispy.

• Avoid microwaving, as it can make the brussels sprouts mushy and less appealing.

• If you have leftover balsamic glaze, store it separately in a small airtight container in the refrigerator. It can be drizzled over the reheated brussels sprouts just before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the brussels sprouts on a baking sheet, ensuring they're in a single layer. Cover them loosely with foil to prevent excessive drying. Heat for about 10-15 minutes, or until they're warmed through. This method helps maintain their crispy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Toss in the brussels sprouts and sauté for about 5-7 minutes, stirring occasionally, until they're heated through. This method can help revive some of the crispiness while ensuring even heating.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they're not overcooked. This is the quickest method, but it may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the brussels sprouts in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through. This method can help restore some of the original crispiness.

• Oven: used to roast the brussels sprouts at a consistent temperature, ensuring they become golden brown and crispy.

• Mixing bowl: used to toss the brussels sprouts with olive oil, salt, and pepper, ensuring even coating.

• Baking sheet: provides a flat surface for spreading the brussels sprouts in a single layer for even roasting.

• Small bowl: used to mix the balsamic vinegar and honey to create the glaze.

• Measuring spoons: used to accurately measure the olive oil, salt, pepper, balsamic vinegar, and honey.

• Spoon: used to toss the brussels sprouts with the glaze after roasting.

• Knife: used to trim and halve the brussels sprouts before roasting.

Pre-trim and wash: Prepare the brussels sprouts in advance by trimming and washing them the day before. Store them in the fridge to save time on cooking day.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup, allowing you to focus on cooking rather than scrubbing.

Batch roasting: Double the recipe and roast extra brussels sprouts to have leftovers for the week, minimizing future meal prep.

Quick glaze mix: Combine the balsamic vinegar and honey in a jar and shake well. This can be done ahead of time for quick drizzling.