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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 3 tablespoons olive oil The main ingredients create a rich flavor. Brussels sprouts are the star here. They can be bitter, but roasting makes them sweet and tender. Balsamic vinegar gives a tangy taste. Honey or maple syrup adds a hint of sweetness. Olive oil helps to crisp the sprouts as they roast. - 2 cloves garlic, minced - Salt and pepper to taste - 1/4 cup walnuts, roughly chopped Garlic adds depth to the dish. Salt and pepper enhance the flavors of all the ingredients. Walnuts provide a nice crunch. Adding them at the end keeps them crisp. - 1/4 cup pomegranate seeds (for garnish) - Fresh parsley, chopped (for garnish) Pomegranate seeds add a burst of color and sweetness. Fresh parsley brings a bright note to the dish. These optional garnishes make your Brussels sprouts look and taste amazing. For the full experience, check out the Full Recipe. Enjoy crafting this tasty side dish! 1. Preheating the oven: Start by turning your oven to 425°F (220°C). This heat helps roast the Brussels sprouts perfectly. 2. Preparing the Brussels sprouts: Take 1 pound of Brussels sprouts. Trim the ends and cut them in half. This makes them cook evenly and soak up flavor well. 1. Combining ingredients: In a large bowl, mix the halved Brussels sprouts with 3 tablespoons of olive oil, 2 cloves of minced garlic, 3 tablespoons of balsamic vinegar, and 2 tablespoons of honey or maple syrup. Add salt and pepper to taste. Stir well until every sprout gets coated. 2. Roasting instructions: Spread the Brussels sprouts out on a large baking sheet. Make sure they are in a single layer for even cooking. Roast them in the oven for 20-25 minutes. Shake the pan halfway through to help them brown nicely. 1. Adding walnuts and garnishes: After roasting, move the sprouts back to the bowl. Add 1/4 cup of roughly chopped walnuts for crunch. Toss them gently. 2. Drizzling the balsamic glaze: Plate the Brussels sprouts and sprinkle with pomegranate seeds and fresh parsley for color. Drizzle any leftover balsamic glaze on top for extra flavor. For the full recipe, check out the details above. Enjoy this tasty side dish! To cook Brussels sprouts evenly, always cut them in half. This helps them roast faster and brown nicely. Spread them out on the baking sheet. If they are too close, they will steam instead of roast. Shake the pan halfway through cooking to turn them. This ensures every piece gets that lovely golden color. For a crispy texture, make sure your oven is hot enough. Preheat it to 425°F (220°C). The high heat caramelizes the outside and adds crunch. Use olive oil generously to coat the sprouts. This oil helps them crisp up while roasting. If you run out of balsamic vinegar, try red wine vinegar. It offers a similar tangy flavor. You can also use apple cider vinegar, which adds a fruity note. For sweeteners, honey is great, but maple syrup works too. Agave syrup is a good vegan option. Each will bring its own unique twist to the dish. Balsamic glazed Brussels sprouts pair well with many meals. Serve them alongside roasted chicken for a tasty dinner. They also go great with pork chops or grilled fish. Add these sprouts to your holiday feast to impress guests. For a vegetarian meal, serve them over quinoa or rice. Finish with some crunchy walnuts and bright pomegranate seeds for extra flavor. For the full recipe, check out the Balsamic Glazed Brussels Sprouts Delight 🥦! {{image_2}} You can change the taste of balsamic glazed Brussels sprouts easily. Adding spices like chili flakes gives a nice kick. Just sprinkle a pinch on before roasting. If you enjoy cheese, try mixing in some grated Parmesan. It melts beautifully and adds a salty depth. Both options enhance the dish, making it even more special. If you want a vegan dish, switch honey for agave syrup. It provides a similar sweetness without any animal products. This small change keeps your recipe plant-based and just as tasty. You won't lose any flavor, and the balsamic glaze will still shine through. Feel free to add seasonal vegetables to your dish. Carrots, sweet potatoes, or squash work well in the fall. In spring, try adding asparagus or snap peas. These veggies not only add color but also bring in new flavors. Each season gives you a chance to mix it up and keep your meals fresh and exciting. For the full recipe, check out the details above. To keep your Brussels sprouts fresh, use proper storage containers. Glass or plastic containers with tight lids work best. Make sure to let the sprouts cool before sealing. Store them in the fridge to maintain flavor and texture. They last about 3 to 4 days when stored correctly. Reheating Brussels sprouts can be simple. The best method is to use an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the sprouts on a baking sheet and warm them for about 10-15 minutes. This keeps them crispy. If you use an air fryer, set it to 350°F and heat for about 5-7 minutes. Check them often to avoid overcooking. Freezing Brussels sprouts is a great way to store them long-term. First, blanch the sprouts in boiling water for 3-4 minutes. This helps keep their color and taste. After blanching, place them in ice water to stop the cooking process. Drain and dry them well. Then, pack them in freezer bags, removing as much air as possible. They can last up to 6 months in the freezer. For a good balsamic glaze, I recommend a few brands. Look for *Colavita* or *Pompeian* for quality store-bought options. *Trader Joe's* also has a nice glaze that is both tasty and affordable. Each brand offers a rich flavor that enhances dishes well. Making homemade balsamic glaze is easy. Start with 1 cup of balsamic vinegar. Pour it into a small saucepan and heat it over medium heat. Bring it to a gentle boil, then reduce the heat to low. Let it simmer for about 15 to 20 minutes, or until it thickens. Stir it often to prevent burning. Once it coats the back of a spoon, remove it from heat. Let it cool before using. This glaze will add a sweet and tangy flavor to your Brussels sprouts. Yes, you can prepare Brussels sprouts ahead of time. Trim and halve them a day prior, then store them in an airtight container in the fridge. When ready to cook, just toss them with your glaze and roast them. You can also roast them in advance. Store cooled sprouts in a container for up to three days. Reheat them in the oven for a few minutes to get them crispy again. This makes meal prep simple and quick! For the full recipe, check out the Balsamic Glazed Brussels Sprouts Delight section. Balsamic glazed Brussels sprouts are simple to make and full of flavor. We covered key ingredients like Brussels sprouts, balsamic vinegar, and honey. You learned about preparation, cooking, and tips for perfect results. Don't forget optional add-ins like walnuts and pomegranate seeds for extra flair. In the end, these sprouts are a tasty side that suit any meal. Enjoy creating your own version and impress your guests!

Balsamic Glazed Brussels Sprouts

Discover the irresistible flavor of balsamic glazed Brussels sprouts with this easy recipe! Perfectly roasted to a golden crisp and tossed with walnuts and pomegranate seeds, this dish is a delightful side for any meal. Whether you're a veggie lover or just looking to add some flair to your dinner, these Brussels sprouts are sure to impress.
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1/4 cup walnuts, roughly chopped

1/4 cup pomegranate seeds (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the Brussels sprouts, olive oil, minced garlic, balsamic vinegar, and honey (or maple syrup). Season with salt and pepper. Toss until the Brussels sprouts are evenly coated.

      Spread the Brussels sprouts on a large baking sheet in a single layer.

        Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even cooking, until the sprouts are golden brown and crispy on the outside.

          Once roasted, remove from the oven and transfer the Brussels sprouts back to the mixing bowl.

            Toss the roasted sprouts with the chopped walnuts for added crunch.

              Plate the Brussels sprouts and sprinkle pomegranate seeds and fresh parsley on top for a pop of color and flavor.

                Drizzle any remaining balsamic glaze over the top for an extra touch.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings