Craving a delectable and nutritious side dish that effortlessly steals the spotlight? Look no further than Brussels sprouts, adorned with a luscious balsamic vinaigrette, ready to tantalize your taste buds and elevate your culinary experience. This versatile vegetable, often overlooked but bursting with flavor and health benefits, takes center stage in this recipe, where crispy, caramelized sprouts harmonize perfectly with a tangy, aromatic dressing. Get ready to embark on a culinary journey that will transform this humble vegetable into a culinary masterpiece, leaving you and your loved ones craving for more.
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BRUSSELS SPROUTS WITH BALSAMIC VINEGAR
This is from The Frugal Gourmet Celebrates Christmas!! I've done nothing to this recipe except share it, it is great the way it is!!
Provided by Chumleyathome
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
- Heat a large frying and add the olive oil, garlic,and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are covered with the vinegar. Add the butter and salt and pepper to taste and toss together again.
- Remove from heat and serve.
BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE
Make and share this Brussels Sprouts With Balsamic Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the Brussels sprouts for 8 - 10 minutes.
- Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
- Drizzle the dressing over top and toss gently.
- Note: I usually start with 1 T of oil and work from there. It is just a preference.
BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
- Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
BALSAMIC-ROASTED BRUSSELS SPROUTS
Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
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 BRUSSELS SPROUTS
These balsamic Brussels sprouts couldn't be easier to make-and you need only a few ingredients! -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add Brussels sprouts to skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with vinegar; sprinkle with basil, salt and pepper.
Nutrition Facts : Calories 145 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges
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
BRUSSELS SPROUTS VINAIGRETTE
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
- In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
- Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
Tips:
- Choose fresh, firm Brussels sprouts: Look for sprouts that are bright green and have tightly closed leaves.
- Trim the sprouts: Cut off the stem end and any loose or discolored leaves.
- Wash the sprouts thoroughly: Rinse the sprouts under cold water to remove any dirt or debris.
- Halve or quarter the sprouts: Depending on their size, you can halve or quarter the sprouts. This will help them cook evenly.
- Roast the sprouts: Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F for 20-25 minutes, or until tender and slightly browned.
- Make the balsamic vinaigrette: Combine balsamic vinegar, olive oil, honey, Dijon mustard, and salt and pepper in a small bowl. Whisk until well blended.
- Toss the sprouts with the vinaigrette: Transfer the roasted sprouts to a large bowl. Pour the balsamic vinaigrette over the sprouts and toss to coat.
- Serve warm or at room temperature: Brussels sprouts with balsamic vinaigrette can be served warm or at room temperature. They are a great side dish for roasted chicken, pork, or fish.
Conclusion:
Brussels sprouts with balsamic vinaigrette is a simple but delicious side dish that is perfect for any occasion. The roasted sprouts are tender and slightly caramelized, while the balsamic vinaigrette adds a sweet and tangy flavor. This dish is sure to please everyone at your table.
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