Balsamic Glazed Brussels Sprouts
Secrets for Delicious Brussels Sprouts
Brussels sprouts' taste and smell can be bitter or delicious. The secret is in how you prepare them.
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If you're using fresh Brussels sprouts, (and you really should) trim off all remaining portions
of the stem as well as any discolored outer leaves. |
Balsamic Glazed Brussels Sprouts (cont'd)
Microwaving or steaming will preserve the sprouts’ texture and color.
Cook until the Brussels sprouts are bright green and just tender with a
little crunch, usually 4 to 8 minutes in a microwave or 8 to 10 minutes
in a stovetop steamer, depending on size. Baby sprouts often have a
sweeter taste than full-sized and are available frozen. Add a sprinkling
of chopped pecans and dried cranberries, plus a dash of balsamic
vinegar and a touch of olive oil; add salt and pepper to taste. Toss
before serving.
Roasting also works well for Brussels sprouts. The oven's dry heat works
to evaporate the liquid from the sprouts, making them pleasingly firm
and creamy-textured while caramelizing their natural sugar for a bit of
sweetness. Toss the sprouts with some olive oil and roast for about
25-30 minutes in a 400-degree oven on an oiled baking sheet. When done,
spritz with fresh lemon juice and top with a spoonful of freshly grated
Parmesan cheese or a sprinkle of nutritional yeast before serving.
You can braise Brussels sprouts in broth as well, with shallots or
sliced garlic, slowly over medium heat for 20-25 minutes. Stir them once
or twice during cooking. Or make this tangy, garlicky glaze:
Balsamic-Glazed Brussels Sprouts
Contributed by the AICR
Ingredients
1/4 cup balsamic vinegar
1 Tbsp. honey or agave nectar, or to taste
1 tsp. minced garlic
1 tsp. minced peeled ginger
1 tsp. extra-virgin olive oil
1 tomato, seeded and chopped
Salt and freshly ground black pepper
Water
16 oz. fresh Brussels sprouts, trimmed, washed and with an X cut on the
bottom of each; or 1 bag (16 oz.) frozen Brussels sprouts, thawed
How we make it
Combine first six ingredients in blender and blend just until puréed.
Transfer to a nonstick saucepan. Bring mixture to a boil, then
immediately reduce heat to moderate.
Cook, stirring frequently, until sauce is slightly syrupy. Check taste
and if glaze seems too acidic, stir in slightly more honey. Add salt and
pepper to taste, if desired. Reduce heat to low and set aside.
If using fresh sprouts, steam 8-10 minutes on the stove, covered, over 1
1/2 cups boiling water (or 4-5 minutes in a microwave oven on a plate
with 1/4 cup water).
Drizzle glaze over hot, cooked sprouts and serve immediately. (Glaze may
be stored, covered, in refrigerator up to 3 days. Reheat glaze before
using.)
Makes 6 servings
Per serving: 70 calories, 1.5 g total fat (0 g saturated fat), 11 g carbohydrate, 2 g protein, 3 g dietary fiber, 25 mg sodium.
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