Balsamic Charred Brussels Sprouts Food

BALSAMIC-ROASTED BRUSSELS SPROUTS

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.

CHARRED BRUSSELS SPROUTS WITH BACON AND MAPLE

Steps:

• Preheat the oven to 425 degrees F.
• Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
• Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
• Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
• Chop the bacon and sprinkle on top.

BALSAMIC CHARRED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F.
• Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well.
• Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat.
• Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.

BRUSSELS SPROUTS WITH BALSAMIC HONEY

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.)

BALSAMIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 425.
• Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
• Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes.
• Stir in rosemary and pour over brussels sprouts.

SLOW COOKER BALSAMIC BRUSSELS SPROUTS

Steps:

• To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
• Place brussels sprouts into a 3-qt slow cooker. Stir in olive oil and season with salt and pepper, to taste. Top with butter.
• Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
• Serve immediately, drizzled with balsamic reduction and topped with Parmesan.

BALSAMIC GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425.
• Combine brussels sprouts and onion in medium bowl with 3 tablespoons of the olive oil, salt and pepper, tossing gently.
• Spread on lightly greased baking sheet; roast 25 to 30 minutes or until vegetables are tender and caramelized.
• Meanwhile, saute shallot in remaining olive oil in small skillet over medium high heat 5 minutes or until tender.
• Add balsamic vinegar and cook 5 minutes more.
• Stir in rosemary and pour over sprouts.