Balsamic Brussels Sprouts Recipe -
Balsamic Brussels Sprouts Recipe
  • READY IN 25 mins

Balsamic Brussels Sprouts

Recipe by  

"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!"

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  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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*)

Most Helpful Critical Review
Apr 23, 2014

I prefer to add the seasonings in at the 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.


16 Ratings

May 15, 2013

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

Jan 01, 2014

I shall keep on searching for the perfect preparation of brussels sprouts, but this is a good one. At a holiday dinner, the bowl was emptied, and we look forward to having sprouts prepared this way again.

Nov 23, 2012

These were not a hit here. The 2 brussels sprouts lovers in the family said they were ok but wouldn't like to have them again. I don't care for sprouts but did try them & the balsamic just didn't mask the bitterness of the sprouts enough for me.

Nov 14, 2012

These are MMMMMM GOOD! I used frozen sprouts, added some butter, salt, pepper, garlic powder and nuke on high for 5 minutes and poured the vinegar over. Me and my girls Really liked this! Thanx Melissa! Will remember to make these again, soon:):)

Nov 12, 2012

Made this for Recipe Group....This was ok! I guess maybe I didn't like the basalmic vinegar in this, as I felt it gave the sprouts an 'odd' taste. I did use white basalmic vinear, so i don't know if that would've made a difference, but I don't think it would have. My mom liked them, though. I was glad to try this for something different! Thanks for sharing. :)

Dec 02, 2013

We inadvertantly made it with 1/2 the amount of brussel sprouts and all the rest of the ingredients the same. There were a lot of onions when the dish was finished. We served it with rice and it was a perfect meal. I sauted the onions in coconut oil instead of olive oil. I doubt that that would make any noticeable taste change. We will make this dish again. I would think that it would go well with pasta as well.


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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