Can you put balsamic vinegar on Brussels sprouts?

Yes, balsamic vinegar is a great addition to Brussels sprouts! Its tangy sweetness pairs perfectly with the earthy flavor of the sprouts, especially when roasted or sautéed. Plus, the vinegar cooks down into a wonderful glaze.

Is it better to cook Brussels sprouts on the stove or in the oven?

Both methods have their pros and cons. Roasting Brussels sprouts is more hands-off and allows the seared side to caramelize with flavor. But you can also achieve a similar flavor with a faster cooking time by cooking them on the stove. If you're in a time crunch, I highly recommend making balsamic Brussel sprouts on the stove. The flavor and texture are spot on!

Can you sauté frozen Brussels sprouts?

It's not recommended. Fresh Brussels sprouts will give you the best flavor and texture. Frozen sprouts tend to release more moisture, which can result in a less crispy finish. If you want to roast frozen sprouts, you'll get a better texture by roasting them on a sheet pan at 400 F for about 20-25 minutes instead of sautéing them.

Balsamic Brussels Sprouts

Name: Balsamic Brussels Sprouts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons avocado oil; 1 pound Brussels sprouts, halved; 3 cloves garlic, finely chopped; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); 1 1/2 tablespoons balsamic vinegar; 2 teaspoons soy sauce

Description

These Balsamic Brussels Sprouts are garlicky, salty, and sweet. They are sautéed and coated with balsamic vinegar and soy sauce that caramelizes into a glossy, tangy balsamic glaze that mellows out the earthy sprouts. Ready in just 15 minutes, they are the perfect side dish to serve with any entree for a last-minute weeknight meal or as part of a more elaborate spread on your holiday table.

Ingredients

Scale

2 tablespoons avocado oil
1 pound Brussels sprouts, halved
3 cloves garlic, finely chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1 1/2 tablespoons balsamic vinegar
2 teaspoons soy sauce

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Instructions

Heat oil in a large skillet over medium-high heat for 1 minute. Add Brussels sprouts and cook until golden brown, stirring occasionally, about 5 minutes.
Add garlic and season with salt and pepper. Sauté until fragrant, about 1 minute.
Add balsamic vinegar and soy sauce. Stir constantly until evenly coated and continue cooking until almost all the sauce mixture is absorbed, about 2 minutes.
Serve immediately.

Notes

How to store: Let the Brussels sprouts cool completely before transferring them to an airtight container then refrigerate for up to 4 days.

How to reheat: For best results, reheat the sprouts in a skillet over medium heat to bring back some of the original crispness. Alternatively, you can reheat them in the oven at 400 F for about 5-10 minutes or in the microwave if you’re short on time (though they won’t be as crispy).

How to freeze: To freeze, spread the cooled sprouts out on a rimmed baking sheet lined with parchment paper and place them in the freezer for about 2 hours. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to use, thaw completely in the fridge before reheating.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American