Brussels Sprouts With Warm Balsamic Vinaigrette Food

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:

• 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.
• 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.
• Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.

BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE

Steps:

• Steam the Brussels sprouts for 8 - 10 minutes.
• Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
• Drizzle the dressing over top and toss gently.
• Note: I usually start with 1 T of oil and work from there. It is just a preference.

BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE

Steps:

• Boil or steam Brussels sprouts until just crisp tender.
• While sprouts are cooking, melt butter in skillet or saucepan.
• Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
• Add chicken broth, balsamic vinegar, mustard, salt and sugar.
• Bring to a boil, lower heat, and let simmer for 1 minute.
• Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
• Serve warm.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
• Rinse and dry 2 lbs. Brussels sprouts.
• Cut off ends and cut Brussels sprouts in half, discarding any loose outer leaves that fall off.
• Place halved Brussels sprouts in a large bowl.
• Drizzle with olive oil and sprinkle with garlic powder, sea salt and pepper. Stir to combine.
• Transfer prepared baking sheet, and spread the Brussels sprouts out in one even layer.
• Roast at 450 for 10-15 minutes, or until Brussels sprouts begin to brown. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
• In a small bowl, whisk together balsamic vinegar, maple syrup and honey mustard.
• After 15 minutes, remove Brussels Sprouts from the oven.
• Drizzle balsamic mixture over the partially roasted Brussels sprouts and roast 15-20 additional minutes, stirring halfway through. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
• If necessary set the oven to broil the last 1-3 minutes of cooking time to ensure the sauce thickens and sticks to the Brussels sprouts and they get nice and browned and roasted.
• Serve immediately.

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.