Brussel Sprouts with Balsamic Vinegar
Sautéed brussels sprouts glazed with tangy balsamic vinegar, garlic, and a touch of butter. A crowd-pleasing 30-minute vegetable side dish with 60+ rave reviews.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
30 minThis is the recipe that converts brussels sprout haters. Sixty-plus reviewers can’t be wrong.
Blanched sprouts hit a hot pan with garlic and onion, then get a glossy balsamic glaze that brings sweet, tangy depth to every bite. A pat of butter at the finish rounds it all out.
It’s the kind of side dish that quietly upstages the main course, whether you’re serving it alongside roast beef, grilled salmon, or a holiday bird.
Chef Tips
- Blanch and shock the sprouts in ice water to lock in that bright green color and keep them from going mushy.
- Don’t skimp on the sauté time after adding the sprouts. A little caramelization on the cut sides adds sweet, nutty flavor you won’t get from steaming alone.
- Use a good balsamic here. The cheap stuff can taste harsh, while a quality vinegar brings a mellow sweetness that clings to the sprouts.
Ingredients
Directions
Trim off the stems and remove any limp leaves from the Brussel 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 pan and add the olive oil, garlic and onion.
Sauté a few minutes until the onion just becomes tender.
Add the blanched drained Brussel Sprouts.
Sauté a few minutes until the Brussel Sprouts are cooked to your liking.
Add the vinegar and toss so that all the sprouts are coated with the vinegar.
Add the butter and salt and pepper to taste and toss together again.
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