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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons maple syrup - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Optional: 1/4 cup chopped pecans for added crunch - Optional: Fresh parsley for garnish You need fresh Brussels sprouts for this dish. Look for bright green sprouts with tight leaves. They should feel firm to the touch. If they look yellow or soft, skip them. Balsamic vinegar adds a rich flavor. It balances well with the sweetness of maple syrup. Olive oil helps the sprouts roast nicely. Garlic brings a lovely aroma and taste. If you want a crunchy twist, add pecans. They give a great texture contrast. Fresh parsley adds a pop of color and freshness. This dish is simple, yet the flavors shine. You can find the Full Recipe for detailed steps and cooking times. Enjoy cooking! - Preheat the oven to 400°F (200°C). - Prepare the Brussels sprouts by trimming and halving them. Start by cutting off the stem end, then slice them in half. This helps them cook evenly. When you trim and halve the sprouts, you expose more surface area. This is key for getting that nice caramelization. - Mix halved Brussels sprouts with olive oil, garlic, salt, and pepper. - Spread on a baking sheet, cut side down, and roast for 20 minutes. In a large bowl, add the halved sprouts. Pour in the olive oil and add minced garlic. Sprinkle with salt and pepper. Toss everything together. Make sure every sprout gets coated. This step is so important for flavor! Once mixed, spread the Brussels sprouts on a baking sheet. Place them cut side down. This helps them brown nicely. Roast in the oven for 20 minutes. You want them tender with a touch of crispness. - Combine balsamic vinegar and maple syrup in a bowl. - Drizzle over roasted sprouts and toss before returning to the oven. While the sprouts roast, mix balsamic vinegar and maple syrup in a small bowl. The sweet maple balances the tart vinegar. After 20 minutes, take the sprouts out of the oven. Drizzle the balsamic-maple mix over them. Toss gently to coat. Return to the oven for another 10 to 15 minutes. This allows the glaze to thicken and stick. The sprouts will turn a beautiful brown color, making them even more tempting. For the full recipe, check the details above. To get even roasting, make sure to cut the Brussels sprouts in half. This helps them cook evenly. Spread them out on the baking sheet. If they are too crowded, they will steam instead of roast. Toss the sprouts with the glaze after the first roast. This ensures every piece gets a tasty coating. You can add herbs like thyme or rosemary for extra flavor. A pinch of garlic powder also works well. If you want a twist, try using red wine vinegar instead of balsamic vinegar. It gives a nice tang. You can also use apple cider vinegar for a sweeter taste. Balsamic glazed Brussels sprouts pair well with roasted chicken or grilled steak. They can be a great side for holiday meals, too. You can also serve them as a tasty appetizer. Just place them on a platter and let your guests dig in! For the full recipe, check out the earlier section. {{image_2}} You can easily adjust this recipe for different diets. For a vegan option, simply replace the maple syrup with agave syrup. Use olive oil to keep it plant-based. If you are gluten-free, this recipe is already safe. All the ingredients are gluten-free. Just ensure the balsamic vinegar is pure. Want to spice things up? Add chili flakes for some heat. Smoked paprika gives it a nice, smoky flavor. You can also swap the maple syrup for honey if you prefer. Agave syrup works well too. Each sweetener brings a unique taste to the dish. For extra crunch, try adding almonds or walnuts. They add a great texture contrast. You can also mix in other veggies. Carrots or sweet potatoes work well with Brussels sprouts. They not only add color but also enhance the taste. This recipe is versatile and fun to customize. Check out the Full Recipe for more ideas! To keep your balsamic glazed Brussels sprouts fresh, store them in the fridge. Use an airtight container to keep them safe. This way, they stay crisp and tasty. Leftovers can last up to three days in the refrigerator. Just make sure they are cool before sealing them up. When you want to enjoy your leftovers, use the oven or a skillet for reheating. Both methods keep the sprouts crispy. If you use the microwave, they might get soggy, which we want to avoid. Reheat in the oven at 350°F for about 10 minutes. If using a skillet, heat it on medium-low, then add the Brussels sprouts, stirring gently until warm. If you have extra sprouts, freezing is a great option. First, let them cool completely. Then, spread them on a baking sheet in a single layer. Freeze them for about an hour until solid. After that, transfer them into a freezer bag or container. When you want to use them, thaw them in the fridge overnight. Reheat them in the oven or skillet, as mentioned before. Enjoy your tasty leftovers! When you pick Brussels sprouts, look for small, bright green balls. They should feel firm and heavy. Avoid sprouts that are yellow or wilted. Fresh sprouts have tightly packed leaves and a nice smell. If you find sprouts with some dirt, that's okay! It means they are fresh from the farm. Yes, you can use frozen Brussels sprouts. They are handy and save time. However, fresh sprouts taste better. Frozen ones might not get as crispy when cooked. If you use frozen, thaw them first and pat them dry. This helps them roast better. These sprouts pair well with many dishes. You can serve them with roasted chicken or grilled steak. They also go great with quinoa or rice. If you want a veggie option, try them with stuffed peppers or a grain salad. The sweet and tangy flavor of the sprouts adds a nice touch. You can tell Brussels sprouts are done when they are golden brown and tender. They should have a nice caramelized look. If you pierce one with a fork, it should feel soft. A bit of a crisp outer layer also means they are perfect. This article has covered how to make balsamic glazed Brussels sprouts. You learned about the ingredients, step-by-step instructions, and tips for the best results. I shared variations for dietary needs and flavor changes. I also discussed how to store leftovers and answered your common questions. Now, you can enjoy a healthy, tasty side dish that pairs well with many meals. Give it a try and impress your friends and family!

Balsamic Glazed Brussels Sprouts

Discover a delicious twist on a classic favorite with these Balsamic Glazed Brussels Sprouts with Maple Twist! This easy recipe combines savory balsamic vinegar and sweet maple syrup for a mouthwatering side dish. Perfect for any meal, you’ll love the crunchy pecans and fresh parsley that complete this dish. Click to explore the full recipe and elevate your cooking with these tasty Brussels sprouts!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1/4 cup chopped pecans (optional, for crunch)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper. Toss well to ensure all sprouts are evenly coated.

      Spread the Brussels sprouts onto a large baking sheet in a single layer, cut side down.

        Roast in the preheated oven for 20 minutes.

          While the sprouts are roasting, in a small bowl, mix together the balsamic vinegar and maple syrup until well combined.

            After 20 minutes, remove the Brussels sprouts from the oven and drizzle the balsamic-maple mixture over them. Use a spatula to toss them gently, ensuring they're coated.

              Return the baking sheet to the oven and roast for an additional 10-15 minutes, until the Brussels sprouts are caramelized and tender.

                If desired, sprinkle chopped pecans over the sprouts in the last 5 minutes of roasting for added texture.

                  Once done, remove from the oven and garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4