Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Melissa

"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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Ingredients

25 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

I prefer to add the seasonings in at the beginning...to 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...

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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 a...

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

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 ...

I prefer to add the seasonings in at the beginning...to 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...

The sweetness of the carmelized onions with just a little tart from the balsamic vinegar makes this a delicious dish. The brussel sprouts lovers thought this was fantastic. Those who were not hu...

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 ...

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 kno...

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'...

I've wanted to try these for a long time and today was the day! They were fantastic! I, too - roasted them at 375 for about 40 minutes, stirring every 10 minutes or so. I made 2 pounds of bru...

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