Balsamic-Glazed Brussels Sprouts

Brussels sprouts! Yay or Nay? Yay for me! But to be honest, I didn’t become a Brussels sprouts lover until I was a grown-up. Like many of you, every time my mother served them, I would try to run the other way! Or at least try to hide them in a napkin until I could feed these gross green things to the dog…but even she refused to eat them!

 
 
However, I eventually came to love these adorable little “gems” as I hope your family will too-especially if you try my quickie caramelization trick. Simply combine the Brussel sprouts with sautéed peppers and onions. Next finish by deglazing the pan with balsamic vinegar for a pleasing sweet taste while retaining a nice “crunch.” Is your mouth watering yet?

 
Another fantastic MPM Side Dish in a Flash!
 

Balsamic-Glazed Brussels Sprouts

Yield: about 4 servings

 
Click HERE for the complete recipe, but in the nutshell, here is what you do:

Instruction

Prepare Brussels sprouts as per recipe.
 
In a large sauté pan, heat oil over medium-high setting. Sauté onions and peppers for about 8 minutes or until softened and light caramelized.

 
 
Mix in Brussels sprouts and reserved leaves, coating with onion-pepper mixture.

 
 
Continue sautéing for about 5 minutes until Brussels sprouts are softened and begin to brown.

 
 
Add balsamic vinegar; scraping up any brown bits from bottom of pan with a spatula. Continue sautéing for 1 minute or until Brussels sprouts are glazed. Season with salt and pepper as desired.

 
 
Test; if sprouts are fork-tender (with a bit of crunch), they are done.

 
 
Before serving, toss with toasted pine nuts.

Print Recipe

Balsamic-Glazed Brussels Sprouts

Brussels Sprouts! Yay or Nay? Yay for me! But to be honest, I didn’t become a Brussels sprouts lover until I was a grown-up. Like many of you, every time my mother served them, I would try to run the other way! However, I eventually came to love these adorable little green “gems” as I hope your family will too-especially if you try my quickie caramelization trick. Simply combine the Brussel sprouts with sautéed peppers and onions and finish by deglazing the pan with balsamic vinegar for a pleasing sweet taste while retaining a nice “crunch.” Is your mouth watering yet? Another fantastic MPM Side Dish in a Flash!

Yield: about 4 servings

Author: Linda Shapiro, © Meal Planning Maven

Ingredients

• 1 pound Brussels sprouts untrimmed
• About 2 teaspoons olive oil
• 1 medium onion chopped
• 1 medium red bell pepper seeded and chopped
• 3 tablespoons balsamic vinegar
• Coarse salt and pepper as desired
• 2 tablespoons toasted pine nuts see Notes

Instructions

• Trim ends and peel off any yellow or brown spots from leaves from Brussels sprouts. Slice each in half vertically. Reserve any leaves that drop off.
• In a large sauté pan, heat oil over medium-high setting. Sauté onions and peppers for about 8 minutes or until softened and light caramelized.
• Mix in Brussels sprouts and reserved leaves, coating with onion-pepper mixture. Continue sautéing for about 5 minutes until Brussels sprouts are softened and begin to brown.
• Add balsamic vinegar; scraping up any brown bits from bottom of pan with a spatula. Continue sautéing for 1 minute or until Brussels sprouts are glazed. Season with salt and pepper as desired.
• Test; if sprouts are fork-tender, they are done.
• Before serving, toss with toasted pine nuts.

Notes

Make Ahead and Storage Tips: this dish may be prepared up to 2 days ahead; cover and refrigerate. Reheat in a medium pan over medium-low heat for 5 minutes or until hot. Stir constantly to prevent sticking. (If sticking, stir in a tablespoon of chicken or vegetable broth while reheating.)

Notes:

Toasting pine nuts: in a small dry pan over low heat, sauté pine nuts for about 5 minutes or until lightly toasted. Stir constantly. Or toast in the oven at 275 degrees F on a cookie sheet for about 6 minutes. Watch carefully as nuts burn easily. Set aside.
 
If you have Brussels sprouts naysayers in your house: make sure not to skip caramelizing the onions and peppers as they provide a huge dose of sweetness. This trick works with just about any vegetable and is a great way to get your picky eaters to experience new flavors and textures.

Click HERE for Roasted Brussels Sprouts with Fresh Thyme Recipe

Click HERE for Roasted Butternuts ‘n Brussels Recipe

Click HERE for Roasted Brussels Sprouts ‘n Apple Salad with Balsamic Drizzle Recipe

Click HERE for Potpourri of Roasted Vegetables Recipe

Coming to the Blog: Cinco de Mayo Favorites Featuring Chicken Fajita Salad!

Contact me to find out more! I am excited to share my passion and skills for creating easy, healthy and cost-effective meal ideas, recipes and smart-eating strategies with you. My specialties include creating customized meal collections and one-on-one food coaching using tried ‘n true methods. Whether you are single, empty nesters, or have kids at home, I will show you how incorporating simple planning, shopping and cooking tricks into your daily routine can give you back the precious free time you deserve.
 
Together, we will give your meals a healthy makeover, using my collection of oodles of easy and yummy recipes. We can also work on strategies for taming snack attacks, making cleaner choices at restaurants, office, school and social gatherings. Or perhaps you would like to learn how to stock a clean pantry fridge and freezer?
 
Interested? Please contact me. I look forward to hearing from you!

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Linda Shapiro, Meal Planning Maven