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- 1 pound Brussels sprouts, halved - 3 tablespoons olive oil - Salt and pepper to taste - 2 tablespoons balsamic vinegar - 1 tablespoon honey or maple syrup - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/4 cup grated Parmesan cheese (optional) - 1/4 cup toasted walnuts, chopped (for garnish) - Fresh parsley, chopped (for garnish) You can change some ingredients based on what you have. For oils, you can use avocado oil or sunflower oil. If you need a sweetener, try agave syrup instead of honey or maple syrup. For cheese, use nutritional yeast for a vegan option, or skip it altogether for a lighter dish. Look for Brussels sprouts that are bright green and firm. Avoid ones with yellow leaves or brown spots. Fresh Brussels sprouts are best in late fall and winter, so keep an eye out during that time for the best flavor. To start, you need to clean and halve your Brussels sprouts. Rinse them under cold water to remove dirt. Then, trim the stem ends, and cut each sprout in half lengthwise. This helps them cook evenly and become crispy. Seasoning is key for flavor. After halving, place them in a bowl. Drizzle with olive oil, salt, and pepper. Toss until they are well coated. This simple step brings out their natural sweetness and balances the glaze later. For the balsamic glaze, gather these ingredients and tools: - 2 tablespoons balsamic vinegar - 1 tablespoon honey or maple syrup - A small saucepan - A whisk or spoon for stirring In the saucepan, combine balsamic vinegar and honey over medium heat. Stir continuously and let it simmer. Cook for about 5-7 minutes until it thickens. This glaze adds a sweet and tangy kick to your sprouts. Now, let’s talk about roasting. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps with easy cleanup. To achieve crispiness, spread the Brussels sprouts in a single layer, cut side down. This allows the cut sides to caramelize. Roast them for 20-25 minutes. Flip them halfway through for even cooking. They should be golden-brown and crispy when done. For the full recipe, refer to the complete cooking guide. Enjoy your crispy Brussels sprouts with balsamic glaze! To get that perfect crunch, start by cutting the Brussels sprouts in half. This increases the surface area and helps them crisp up nicely. Toss them well with olive oil and seasonings so they coat evenly. When roasting, place them cut side down on the baking sheet. This way, they get direct heat and turn golden brown. Using a convection oven can enhance crispiness. The fan circulates hot air, cooking the sprouts faster. If you have a conventional oven, that works too. Just remember to flip them halfway to get an even roast. Spices can elevate your Brussels sprouts. Try adding paprika or chili flakes for a kick. Herbs like thyme or rosemary can bring a fresh taste. For an extra layer of flavor, marinate the sprouts in balsamic vinegar before roasting. This adds a sweet and tangy note that pairs well with the crispy texture. Crispy Brussels sprouts make a great side for main dishes like roast chicken or beef. You can also serve them on a bed of quinoa for a healthy twist. For special occasions, present them in a beautiful dish, garnished with toasted walnuts and fresh parsley. This adds color and makes the dish pop. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily adjust this recipe for different diets. If you're vegan, skip the Parmesan cheese. Use maple syrup instead of honey for sweetness. To make it gluten-free, check that your balsamic vinegar has no added gluten. This dish fits well into many diets. For low-carb options, use fewer Brussels sprouts. You can also add more nuts for healthy fats. Try to keep the glaze light. A little goes a long way without adding too many carbs. Adding different fruits or nuts changes the flavor. Try tossing in dried cranberries or pomegranate seeds for a sweet twist. Walnuts add a nice crunch, but pecans or almonds work well too. If you want to switch up the glaze, try citrus. A splash of orange juice can brighten the dish. For a savory kick, use soy sauce instead of balsamic vinegar. This gives a different taste but still pairs well with Brussels sprouts. For the full recipe, check the earlier section. You’ll find all the details you need to make this dish shine! To keep your leftover crispy Brussels sprouts fresh, place them in a container. I recommend using an airtight container. This helps prevent moisture from making them soggy. Store them in the fridge. They should stay good for about 3 days. If you have a lot, consider portioning them for easy meals. When it's time to enjoy your leftovers, you have options. You can use an oven or microwave. I prefer the oven for reheating. Preheat it to 350°F (175°C). Place the sprouts on a baking sheet and heat for about 10-15 minutes. This method keeps them crispy. If you use a microwave, heat them in short bursts. This way, they won't lose their crunch. If you want to store them longer, freezing is a good choice. First, blanch the Brussels sprouts in boiling water for 3 minutes. Then, quickly cool them in ice water. Drain well and spread them on a baking sheet to freeze before bagging. This helps them keep their shape. When you're ready to use them, thaw in the fridge overnight. Use them in soups or stir-fries for the best results. To make Brussels sprouts less bitter, choose fresh ones. Look for sprouts that are bright green and firm. Avoid any that are yellow or wilted. Cooking methods matter too. Roasting at a high heat helps sweeten them. Adding a bit of salt and fat, like olive oil, also helps tone down bitterness. When you prepare them, cut off the stem ends and remove any outer leaves. This part is often tougher and can add bitterness. You can also soak them in cold water for a bit before cooking. This can help reduce any strong flavors. Yes, you can use frozen Brussels sprouts. They are convenient and save time. However, there are pros and cons. Frozen sprouts are often blanched before freezing. This means they may lack some texture when cooked. They might not get as crispy as fresh ones. If using frozen, don't thaw them. Just toss them straight into the oven. This helps them stay firmer and crispier. Keep in mind that frozen sprouts may take a little longer to cook. Check them often to avoid overcooking. Crispy Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or grilled salmon. They also work great as a side for pasta dishes. If you want a vegetarian option, serve with quinoa or a grain salad. For a fun twist, add them to a grain bowl with brown rice or farro. Don't forget to top with some feta or goat cheese for added flavor. You can find the full recipe for Crispy Brussels Sprouts with Balsamic Glaze above. Enjoy your meal! Brussels sprouts can be tasty and fun to make. You learned about the best ingredients, cooking tips, and storage ideas. With the right seasonings and roasting, you can create a great dish that pleases many. Don't forget to try different flavors and variations. You can mix in fruits or nuts for a twist. Remember, leftovers can stay fresh when stored correctly. Enjoy sharing these crispy treats with family and friends! Your cooking will shine.

Crispy Brussels Sprouts with Balsamic Glaze

Savor the irresistible crunch of Crispy Brussels Sprouts with Balsamic Bliss! This simple yet delicious recipe features halved Brussels sprouts roasted to perfection, drizzled with a sweet and tangy balsamic glaze. Perfect as a side dish or healthy snack, it's easy to make in just 35 minutes. Click through now to explore the full recipe and elevate your vegetable game with this delightful dish!
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Ingredients
  

1 pound Brussels sprouts, halved

3 tablespoons olive oil

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup grated Parmesan cheese (optional)

1/4 cup toasted walnuts, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.

      Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum crispiness.

        Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are crispy and golden-brown, flipping them halfway through.

          While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar and honey (or maple syrup) over medium heat. Stir continuously and let it simmer for about 5-7 minutes until thickened and syrupy. Remove from heat and set aside.

            Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over them, tossing to coat evenly. If using, sprinkle Parmesan cheese on top while they are still hot.

              Transfer the Brussels sprouts to a serving dish, garnish with toasted walnuts and chopped parsley for color and crunch.

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