Brussel Sprouts With Balsamic Vinegar Recipes

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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



Brussels Sprouts With Balsamic Vinegar image

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.

1 1/2 lbs fresh Brussels sprouts
2 tablespoons olive oil
2 garlic cloves, peeled and sliced
1 medium yellow onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
salt & freshly ground black pepper

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



Balsamic-Roasted Brussels Sprouts image

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.

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

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



Balsamic Brussels Sprouts image

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

1 ½ pounds Brussels sprouts, trimmed
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
¼ cup balsamic vinegar
2 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder

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



Brussels Sprouts with Balsamic and Cranberries image

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.

3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries

BRUSSELS SPROUTS WITH BALSAMIC HONEY

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Number Of Ingredients 10



Brussels Sprouts with Balsamic Honey image

Steps:

  • Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil.
  • Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes.
  • Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf.
  • Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.)

8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt
2 pounds Brussels sprouts, trimmed and halved
Freshly ground pepper
3/4 cup white balsamic vinegar
2 tablespoons packed light brown sugar
2 teaspoons honey
1 bay leaf
Shaved pecorino romano or parmesan cheese, for topping

BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN

Provided by Tyler Florence

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9



Brussels Sprouts with Pancetta, Balsamic Vinegar and Parmesan image

Steps:

  • Set the temp on a deep fryer to 350 degrees F.
  • Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
  • Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
  • Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
  • Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
  • Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
  • Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
  • Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.

1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil
1/4 pound pancetta, finely diced
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1/4 cup balsamic vinegar
1 cup chicken stock
1 lemon
1 piece Parmesan, for grating

BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE

Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.

Provided by IHeartDogs

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Brussels Sprouts With Warm Balsamic Vinaigrette image

Steps:

  • Boil or steam Brussels sprouts until just crisp tender.
  • While sprouts are cooking, melt butter in skillet or saucepan.
  • Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
  • Add chicken broth, balsamic vinegar, mustard, salt and sugar.
  • Bring to a boil, lower heat, and let simmer for 1 minute.
  • Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
  • Serve warm.

1/2 lb frozen petite Brussels sprout (I like Hanover Gold Line)
1 tablespoon butter
1/4 cup diced onion
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon sugar

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



Balsamic Brussels Sprouts image

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

3 to 4 tablespoons extra virgin olive oil
1 package (16 ounces) frozen Brussels sprouts, thawed
2 tablespoons balsamic vinegar
2 tablespoons torn fresh basil leaves
1/2 to 1 teaspoon flaky sea salt
1/2 teaspoon coarsely ground pepper

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 6



Roasted Brussels Sprouts with Balsamic and Honey image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

BRUSSELS SPROUTS WITH BACON AND BALSAMIC

Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.

Provided by JW

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 4



Brussels Sprouts with Bacon and Balsamic image

Steps:

  • Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
  • Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.

Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g

2 pounds Brussels sprouts, trimmed and halved lengthwise
6 slices bacon, or more to taste, thinly sliced
1 pinch salt and ground black pepper to taste
⅔ cup reduced balsamic vinegar, divided

BRUSSELS SPROUTS WITH BACON AND BALSAMIC VINEGAR

Make and share this Brussels Sprouts With Bacon and Balsamic Vinegar recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Brussels Sprouts With Bacon and Balsamic Vinegar image

Steps:

  • Trim ends of Brussels sprouts and cut any large ones in half. Blanch in boiling water until tender.
  • Plunge into ice water to stop the cooking and drain well.
  • Meanwhile, cook bacon until crisp and drain on paper towels.
  • Remove all but 2 tablespoons of bacon grease from the pan. Add onions.
  • Cook until brown. Add Brussels sprouts, butter, vinegar, salt pepper and bacon. Toss until hot.

Nutrition Facts : Calories 210.7, Fat 16.2, SaturatedFat 6.2, Cholesterol 26.9, Sodium 283.1, Carbohydrate 11.6, Fiber 3, Sugar 2, Protein 6.7

1 lb Brussels sprout
1/4 lb bacon, chopped
1/2 cup finely chopped shallot
1 -2 tablespoon butter
3 tablespoons balsamic vinegar
salt and pepper

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



Balsamic-Glazed Brussels Sprouts image

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

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

BRUSSELS SPROUTS WITH BACON, PISTACHIOS AND BALSAMIC VINEGAR

I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

Provided by KelBel

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5



Brussels Sprouts With Bacon, Pistachios and Balsamic Vinegar image

Steps:

  • Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
  • Fry bacon in sauce pan until crisp.
  • Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
  • Add pistachios and balsamic vinegar.
  • Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
  • Add bacon back to pan and season with salt and pepper.

1 lb Brussels sprout, trimmed and washed
1/4 lb bacon, diced
1/4 cup roasted salted pistachios, shelled
1/4 cup balsamic vinegar
salt and pepper

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



Brussels Sprouts With Balsamic Vinaigrette image

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.

20 Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1 tablespoon vinegar
1/2 teaspoon balsamic vinegar
2 garlic, minced
1 tablespoon black pepper, freshly grounded (to taste)
1/2 teaspoon salt

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