Recipe by 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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1 1/2 pounds
Brussels sprouts, trimmed
onion, thinly sliced
ground black pepper
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*)
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.
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 way again.
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. :)
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 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.
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.
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 huge fans of brussel sprouts in the first place were not as enthusiastic, so I don't know if this recipe (or any other?) would be enough to bring about conversions. I used fresh brussel sprouts for this and skipped the garlic powder as there were already 2 cloves of fresh garlic in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Brussels Sprouts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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