Balsamic Brussels Sprouts Recipe

Brussels sprouts: Fresh, trimmed, and halved, these are the star of the dish.

Olive oil: Used to coat the sprouts for roasting, adding richness and aiding in crisping.

Salt: Enhances the natural flavors of the sprouts.

Black pepper: Adds a touch of heat and depth to the dish.

Balsamic vinegar: Provides a tangy and slightly sweet flavor that complements the sprouts.

Honey: Balances the acidity of the balsamic vinegar with its natural sweetness.

To achieve perfectly crispy brussels sprouts, make sure they are spread out in a single layer on the baking sheet. Overcrowding the pan can cause them to steam rather than roast, resulting in a less desirable texture. Additionally, for an extra layer of flavor, consider adding a sprinkle of garlic powder or a dash of red pepper flakes before roasting.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can absorb flavors well, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can mimic the tangy flavor of balsamic vinegar.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative to honey.

• Allow the brussels sprouts to cool completely before storing. This helps maintain their texture and flavor.

• Transfer the cooled brussels sprouts to an airtight container. This will keep them fresh and prevent any unwanted odors from seeping in.

• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 4 days.

• For longer storage, place the cooled brussels sprouts in a single layer on a baking sheet and freeze 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 to keep track of freshness.

• When ready to enjoy, reheat the brussels sprouts in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispy texture.

• Alternatively, you can reheat the brussels sprouts in a skillet over medium heat, stirring occasionally until warmed. This method adds a bit of extra crispiness.

• Avoid microwaving the brussels sprouts as it can make them soggy and diminish their delightful texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts on a baking sheet in a single layer.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and slightly crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Add the leftover brussels sprouts and sauté for 5-7 minutes, stirring occasionally, until they are heated through and slightly caramelized.

• Microwave Method:

  1. Place the leftover brussels sprouts in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through, until they are warmed through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts on the toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and slightly crispy.

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

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

• Baking sheet: Provides a flat surface to spread the brussels sprouts in a single layer for roasting.

• Small bowl: Used to mix the balsamic vinegar and honey, creating the drizzle for the roasted brussels sprouts.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, pepper, balsamic vinegar, and honey.

• Spatula: Helps to toss the brussels sprouts with the balsamic mixture after roasting, ensuring even coating.

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

Preheat the oven early: Start preheating the oven while you prepare the brussels sprouts to save time.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and halved brussels sprouts to cut down on prep time.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Mix in a large bowl: Toss the brussels sprouts in a large bowl to ensure even coating with olive oil, salt, and pepper.

Prepare the balsamic mixture ahead: Mix the balsamic vinegar and honey while the brussels sprouts are roasting.