Caramelized Brussels Sprouts with Balsamic Vinegar
Caramelized brussels sprouts with a balsamic vinegar area perfect Holiday side dish. However, they are so easy to make they can become a weeknight staple. The balsamic vinegar creates a delicious glaze covering the tiny sprouts and even the staunchest vegetable hater will love this. Simple Ingredients for a Scrumptious Side Dish
Servings: 3 Servings
Calories: 232kcal
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Kitchen Essentials
Non-stick Pan
Terracotta Pitcher
Measuring Cups
Silicone Mat
Fluted Bowl
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Ingredients
- 3 Cups Brussels Sprouts cleaned and cut in half or quartered
- 3 Tablespoons Olive Oil
- 3 Tablespoons Cranberry Pear White Balsamic Vinegar
- Salt to taste
- Pepper to taste
- ½ Cup Mozzarella Cheese Shredded optional
Instructions
- Add olive oil and the cranberry pear white balsamic vinegar to a non-stick skillet. I used a 12-inch skillet, so the sprouts had room to cook. If you pile in too many, they will steam rather than caramelize.
- Using medium-high heat and add the sprouts that have been cleaned and sliced in halves or quarters if on the large size. I added about 3 cups.
- Cook approximately 10 minutes until the sprouts are fork tender and the edges and sauce is caramelizing. The vinegar will get nice and gooey and sticky.
- Salt and pepper to taste. Sprinkle with shredded mozzarella cheese if desired and serve.
Notes
I plan on approximately 1 cup of brussels sprouts per serving.
Nutrition
Calories: 232kcal | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 143mg | Potassium: 375mg | Fiber: 3g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 75mg | Calcium: 136mg | Iron: 2mg