Quick Balsamic Glazed Brussels Sprouts

Sautéed shaved Brussels sprouts are a quick way to add some veggies to your holiday meal. Balsamic glaze brightens up the flavor, while toasted pecans add a nice crunch. This recipe is so easy to make, you can get it on the table in 15 minutes even on a busy weeknight!

 
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Brussels sprouts have been popping up on restaurant menus over the past few years as a crispy fried app covered with fresh Parmesan, bacon and salted nuts. We’ve been known to order it ourselves from time to time - you know, for “research” (wink, wink). It’s easy to make a notorious childhood foe exceptionally tasty when you add fat, saltiness and crunch.

We wanted to take this maligned veggie and load it up on flavor, retain it’s nutritional properties and mimic some of the restaurant-style versions we’ve tasted.

ICYMI Brussels sprouts are part of the cruciferous family of veggies (along with broccoli, cauliflower and cabbage) that have been intensely studied for their anti-inflammatory and cancer-prevention properties. Brussels sprouts are particularly good sources of fiber (digestion), vitamin C (immunity) and folate (protects DNA).

While Brussels sprouts maintain their health benefits the most when they are steamed, we like this quick sautéed version (inspired by the “back of the package” recipe from Trader Joe’s) to keep the crispness of the veggie and add a lot of flavor with just a few ingredients.

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Recipe: Quick Balsamic Glazed Brussels Sprouts

Sautéed shaved Brussels sprouts are a quick way to add some veggies to your holiday meal. Balsamic glaze brightens up the flavor, while toasted pecans add a nice crunch. This recipe is so easy to make, you can get it on the table in 15 minutes even on a busy weeknight!

Makes: 4 Servings

Quick Balsamic Brussels Sprouts

Prep time:

Ready In:

Ingredients:
  • 1 (10 oz) package shaved brussels sprouts
  • 2 Tbsp. extra virgin olive oil
  • ½ cup water
  • 1 Tbsp. Trader Joe’s Balsamic Glaze
  • 4 Tbsp. chopped unsalted toasted pecans
  • Sea salt and black pepper to taste
  • Optional: top with dried cranberries

Directions:
  1. Heat oil in a dutch oven (or pot/pan with lid) on medium heat.
  2. Add sprouts and sauté until soft (about 5 minutes).
  3. Add ½ cup water, stir well and cover with lid to steam until water is mostly absorbed and sprouts are soft (about 2-3 minutes).
  4. Turn off heat and add 1 Tbsp balsamic glaze and pecans. Season with salt and pepper. Stir well to combine.
  5. Drizzle small amount of balsamic glaze over top of sprouts in a zig-zag pattern and serve.

NUTRITION PROFILE

150 calories, 12 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 170 mg sodium, 10 g total carbohydrates, 3 g fiber, 3 g total sugars, 3 g protein