CARAMELIZED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR
Caramelized brussels sprouts with a balsamic vinegar area perfect Holiday side dish. However, they are so easy to make they can become a weeknight staple. The balsamic vinegar creates a delicious glaze covering the tiny sprouts and even the staunchest vegetable hater will love this. Simple Ingredients for a Scrumptious Side Dish
Provided by wholesomefarmhouserecipes
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Add olive oil and the cranberry pear white balsamic vinegar to a non-stick skillet. I used a 12-inch skillet, so the sprouts had room to cook. If you pile in too many, they will steam rather than caramelize.
- Using medium-high heat and add the sprouts that have been cleaned and sliced in halves or quarters if on the large size. I added about 3 cups.
- Cook approximately 10 minutes until the sprouts are fork tender and the edges and sauce is caramelizing. The vinegar will get nice and gooey and sticky.
- Salt and pepper to taste. Sprinkle with shredded mozzarella cheese if desired and serve.
Nutrition Facts : Calories 232 kcal, Carbohydrate 11 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 143 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BALSAMIC BRUSSELS SPROUTS
My mom gave me a taste of this recipe and after never having previously liked Brussels sprouts, I was hooked and begged her for the recipe!
Provided by Melissa
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 447.7 mg, Sugar 5.6 g
BALSAMIC-GLAZED BRUSSELS SPROUTS
A tasty way to serve Brussels sprouts.
Provided by Barbara Zernicke
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g
CARAMELIZED BALSAMIC GLAZED BRUSSELS SPROUTS
Caramelized Balsamic Glazed Brussels Sprouts is a simple side dish loaded with flavor. Brussels sprouts caramelize in bacon fat and tossed with crispy bacon, sautéed onions, garlic and tangy balsamic glaze. Yields 6 in 30 minutes.
Provided by Laurie McNamara
Categories Side Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Spray a large 12-inch skillet with olive oil, add in the diced bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
- Add in the chopped onion, stir and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
- Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
- In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
- Add the bacon and onions back into the skillet with the minced garlic. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper, to taste.
- Drizzle in two tablespoons of the balsamic glaze, stir and serve hot with a sprinkle of minced parsley.
Nutrition Facts : ServingSize 1 g, Calories 131 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 127 mg, Fiber 5 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g
BRUSSELS SPROUTS WITH BACON AND BALSAMIC
Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.
Provided by JW
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
- Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g
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