Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

12
Melissa 7

"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!"

Ingredients 25 m {{adjustedServings}} servings 147 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Tips & Tricks
Balsamic Vinaigrette

This tangy dressing uses white balsamic vinegar for a smoother taste.

Easy Balsamic Black Butter Sauce

Watch Chef John prepare a simple but impressive balsamic and butter sauce.

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Reviews 12

  1. 16 Ratings

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Linda (LMT)
11/11/2012

I prefer Brussel Sprouts roasted and did that for this dish. I roasted the sprouts, slices of onion and slices of garlic tossed in the olive oil seasoned with sea salt and cracked black pepper at 375 till done. After roasting I tossed with balsamic vinegar, butter and used garlic powder to taste. I enjoyed it cooled down to room temp and liked the leftovers even more the next day after they chilled overnight. I'll make this again for sure! (recipe made for *RECIPE GROUP*)

TAWNEY112
5/15/2013

pretty good! I followed Linda's review and roasted the sprouts and onions. I undercooked them a bit and they were delicious.

FLAVaholic
4/23/2014

I prefer to add the seasonings in at the beginning...to cook off all the bacteria and increase the flavor. I knew the dish would be a bit bland to me, so I added a half teaspoon powdered mustard and a half teaspoon of cumin. Also---I always add lemon-juice into anything that browns, one tablespoon works well enough for most dishes. Then the end image wont look as bad as the photograph pictured. In the end...the dish was too vinegary for my taste-buds, so I drained it and tossed some parmesan and romano cheese on top. Now, I like it! When I make this again, I'm going to use half the vinegar.