Balsamic-Glazed Brussels Sprouts: A Flavorful Side Dish Everyone Will Love
If you’re searching for a side dish that’s both simple to make and packed with flavor, look no further than these Balsamic-Glazed Brussels Sprouts. This recipe transforms humble Brussels sprouts into a caramelized, crispy delight that’s perfectly balanced with a hint of sweetness and tanginess. Whether you’re hosting a dinner party, preparing a holiday feast, or simply cooking a weeknight meal, these sprouts will quickly become a household favorite.
Not only are Brussels sprouts incredibly nutritious, but they’re also versatile. While some people may recall the overcooked versions from their childhood, this recipe ensures that every bite is bursting with texture and flavor. First, the sprouts are pan-fried until golden and crisp, creating a lovely caramelized surface. Then, they’re paired with thinly sliced caramelized onions for a touch of sweetness. Finally, the addition of balsamic vinegar and a drizzle of honey elevates the dish with a rich, tangy glaze.
What makes this recipe even better is how quickly it comes together. In less than 20 minutes, you can prepare a dish that complements a variety of main courses, such as roasted chicken, grilled salmon, or even a hearty pasta. Moreover, it’s a great way to introduce Brussels sprouts to picky eaters, as the balsamic glaze adds a touch of sweetness they’re bound to enjoy.
Because this dish uses simple ingredients like olive oil, garlic, and Parmesan cheese, it’s also budget-friendly and easy to customize. Whether you’re a seasoned chef or just starting your culinary journey, Balsamic-Glazed Brussels Sprouts is a recipe you’ll want to bookmark.
So, why wait? Try this delicious recipe today and discover how Brussels sprouts can truly shine!
INGREDIENTS
1 lb Brussels sprouts, trimmed and halved
3 garlic cloves, minced
½ cup red onion, thinly sliced
3 tbsp olive oil, divided
2 tbsp balsamic vinegar
1 tsp honey
½ tsp salt (adjust to taste)
¼ tsp black pepper
⅓ cup freshly grated Parmesan cheese
INSTRUCTIONS
1. Prepare the vegetables: Rinse and pat dry the Brussels sprouts thoroughly to ensure proper caramelization. Trim the ends and slice each sprout in half lengthwise. Thinly slice the red onion.
2. Heat the skillet: Place a large skillet over medium heat. Add 1 ½ tbsp olive oil and let it warm up for about 30 seconds.
3. Cook the onions: Add the sliced onion to the skillet and sauté for 4–5 min, stirring frequently, until soft and golden brown. Remove the onions from the skillet and set them aside.
4. Cook the Brussels sprouts: Add the remaining 1 ½ tbsp olive oil to the skillet. Arrange the Brussels sprouts cut side down in a single layer. Cook undisturbed for 5–6 min over medium heat until the cut sides are golden brown and slightly crisp.
5. Combine and flavor: Stir the minced garlic into the skillet and cook for 1–2 min until aromatic. Add the caramelized onions back to the skillet and toss everything together. Drizzle the balsamic vinegar and honey over the vegetables, sprinkle with salt and black pepper, and stir gently to coat evenly.
6. Finish with cheese: Sprinkle the grated Parmesan cheese evenly over the Brussels sprouts and onions. Let the cheese melt slightly for 1–2 min.
7. Serve immediately: Transfer the pan-fried Brussels sprouts and onions to a serving dish. Enjoy hot as a delicious, perfectly seasoned side dish.
Helpful Tips to Perfect This Recipe
- Choose Fresh Ingredients for the Best Flavor: Always select fresh Brussels sprouts that are bright green and firm to the touch. Fresh red onions add sweetness, while freshly grated Parmesan enhances the savory flavor profile.
- Achieve Perfect Caramelization: For evenly browned Brussels sprouts, ensure they are dry before cooking, and do not overcrowd the skillet. Allow them to cook cut side down without stirring for the first 5–6 minutes to develop a golden, crisp texture.
- Balance Sweet and Tangy Flavors: Adjust the balsamic vinegar and honey to suit your taste preferences. A slightly tangier dish works wonderfully as a side for rich main courses, while a sweeter profile pairs well with lighter meals.
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