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To make balsamic glazed Brussels sprouts, you need: - 1 pound Brussels sprouts, halved - 1/4 cup balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup toasted pecans, chopped - 1/4 cup crumbled feta cheese (optional) - Fresh parsley, chopped for garnish When measuring, use a standard cup and tablespoon. Make sure all ingredients are fresh. This helps boost flavor and texture. If you can, buy organic Brussels sprouts. They taste better and are better for you. You can swap ingredients if needed. Instead of honey, try maple syrup for a vegan option. For a nut-free dish, skip the pecans or use seeds. If you don’t like feta, leave it out. You can also try goat cheese or nutritional yeast for a different taste. Want more flavor? Add garlic or chili flakes to the glaze. For the best results, follow the full recipe. Start by rinsing your Brussels sprouts under cold water. This step removes dirt and debris. Next, cut off the tough ends. Slice each sprout in half to help them cook evenly. Halving them also increases their surface area. This allows for better flavor absorption from the glaze. In a large bowl, combine 1/4 cup of balsamic vinegar and 2 tablespoons of honey or maple syrup. Whisk these together until they blend well. Add 2 tablespoons of olive oil, salt, and pepper to taste. Whisk again to create a smooth glaze. This glaze is the heart of the dish, giving the sprouts a sweet and tangy flavor. Preheat your oven to 400°F (200°C). Spread the halved Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Drizzle the balsamic glaze over them, tossing to coat well. Place the baking sheet in the oven and roast for 20-25 minutes. Stir them halfway through cooking for even browning. They should be tender and caramelized when done. For added crunch, mix in 1/4 cup of toasted pecans right after removing them from the oven. If you like, sprinkle some crumbled feta cheese on top while they are still warm. Finally, garnish with fresh parsley to add a pop of color. For the full recipe, refer to our earlier section. To get that rich, sweet flavor, focus on caramelization. The key is high heat. Roast your Brussels sprouts at 400°F (200°C). This temperature brings out their natural sugars. Make sure to spread them in a single layer on your baking sheet. This helps them cook evenly. Stir halfway through for that perfect brown color. Aim for about 20-25 minutes of roasting time. Keep an eye on them; you want a nice golden hue. Balsamic glazed Brussels sprouts shine as a side dish. Pair them with roasted chicken or grilled steak for a full meal. They also work well on a holiday table. For a fun twist, serve them on a bed of quinoa or mixed greens. Finish with a sprinkle of fresh herbs. Fresh parsley adds color and brightness. You can also top with crumbled feta cheese for added creaminess. Want to take your dish to the next level? Try adding spices. Garlic powder or onion powder can boost the flavor. A pinch of red pepper flakes gives it a nice kick. If you love nuts, toss in some walnuts or almonds for crunch. You can also drizzle a little extra balsamic glaze before serving. This adds more depth and flavor. For a sweet touch, consider using maple syrup instead of honey. Each choice brings your dish to life in a new way. For the full recipe, check out the details above. {{image_2}} If you want a nut-free version, skip the pecans. You can still enjoy the sweet and tangy glaze. This dish tastes great without nuts. If you want crunch, try using sunflower seeds. They add texture and flavor without the nuts. To make this dish vegan, just omit the feta cheese. You won’t miss the cheese because the balsamic glaze gives a rich flavor. The sweetness from honey can be replaced with maple syrup to keep it vegan. This keeps the dish plant-based and delicious! You can mix in other veggies for a colorful dish. Carrots, sweet potatoes, or cauliflower all work well. Just chop them to a similar size as the Brussels sprouts. Toss them in the same balsamic glaze for a great taste. Roasting helps all the flavors blend perfectly. For the full recipe, check out the steps to ensure your dish shines! You can store leftover balsamic glazed Brussels sprouts in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. This helps keep their flavor fresh. If you plan to eat them later, store them without the pecans and feta. This way, they remain crunchy and tasty. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes until they are warm. Check frequently to avoid overcooking. You can also use a microwave. Heat in short bursts of 30 seconds until warm. Stir in between to ensure even heating. You can freeze Brussels sprouts, but the texture may change after thawing. To freeze, first roast them as per the full recipe. Let them cool completely. Once cool, place them in a freezer bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make Balsamic Glazed Brussels Sprouts ahead of time. Cook them and let them cool. Store them in an airtight container in the fridge. They stay fresh for about three days. When you’re ready to eat, reheat them in the oven. This helps keep their flavor and texture nice. You can pair Balsamic Glazed Brussels Sprouts with many dishes. They go well with roasted chicken or pork. Try them alongside a rich steak for a tasty contrast. You can also serve them with grains like quinoa or rice. These sprouts add a fresh touch to any meal. To get crispy Brussels sprouts, start with dry ones. Wash and dry them well before cooking. Use high heat when roasting, around 400°F (200°C). Spread them out in a single layer on the baking sheet. Avoid crowding them, as this traps steam and makes them soggy. Toss them halfway through cooking for even crispness. For extra crunch, you can add toasted nuts like pecans. Check the full recipe for more detailed steps. In this post, we explored how to make Balsamic Glazed Brussels Sprouts. We covered key ingredients, step-by-step cooking methods, and useful tips for better results. Remember to try different variations and substitutions to make the dish your own. Enjoy these sprouts as a side or a main dish. Don’t forget storage tips for leftovers! With practice, you’ll master this tasty recipe and impress everyone. Now, it’s time to get cooking!

Balsamic Glazed Brussels Sprouts

Discover the deliciousness of balsamic bliss Brussels sprouts! This simple yet flavorful recipe combines roasted Brussels sprouts with a sweet and tangy balsamic glaze, toasted pecans, and optional feta cheese for an irresistible side dish. Perfect for any occasion, it’s easy to prepare and sure to impress. Click through to explore this tasty recipe and elevate your next meal with a burst of flavor!
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Ingredients
  

1 pound Brussels sprouts, halved

1/4 cup balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup toasted pecans, chopped

1/4 cup crumbled feta cheese (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, whisk together the balsamic vinegar, honey (or maple syrup), olive oil, salt, and pepper to create the glaze.

      Add the halved Brussels sprouts to the bowl, tossing them until evenly coated with the balsamic mixture.

        Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

          Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and caramelized.

            Remove from the oven and stir in the toasted pecans for added crunch.

              If desired, sprinkle crumbled feta cheese over the top while the Brussels sprouts are still warm for a savory touch.

                Garnish with chopped fresh parsley before serving for a pop of color and freshness.

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