Balsamic Glazed Brussels Sprouts
Veggies are obviously the foundation of vegan diets. However, it's easy to become a creature of habit, only eating the veggies you know well and are easy to prepare. Don't be intimidated by the unknown!
I'll admit I'm a victim of using the same vegetables I'm familiar with more often than I should. How many recipes have you seen on here where I use sweet potatoes? One of favorites is my Sweet Potato Kielbasa Skillet - in case you're as addicted to sweet potatoes as I am.
I was not a fan of brussels sprouts until my roommate showed me I had simply not been cooking them properly. Or I guess, I wasn't cooking them at all because I hated them (sorry, not sorry brussels).
It's so easy to give up on something you're unfamiliar with, especially when you can't get it to work for you the first time around. Humans are pretty impatient these days so I've chosen to forgive myself for my unwarranted brussels hatred.
Once you get into your kitchen, don't be afraid to try something new. Even if it ends up being completely inedible, experimenting might lead you to the most delicious meal you've ever made. These Balsamic Roasted Brussels Sprouts are now my absolute favorite recipe I've shared. I make them probably once a week!
I love how the tangy and sweet flavor of the balsamic vinegar permeates into the brussels sprouts, making them a little crisp around the outer edges. If the end result is too acidic-y for your preferences, I recommend a light drizzle of my Lemon Tahini Yogurt Dressing to balance out the dish.
Makes 4 servings. See notes for serving suggestions.
- 2 cups washed, halved brussels sprouts
- 1 tbsp balsamic vinegar
- 2 tsp soy sauce or tamari (for GF)
- 1 clove garlic, finely minced
- 1 small shallot, finely minced
- salt & pepper to taste
- 1 tbsp neutral oil*
- Optional: grated or shredded vegan parmesan for serving
- Prepare your brussels sprouts by chopping the stem ends off, halving them, and then gently washing in a colander. While the brussels lightly dry off, mince your garlic and shallot.
- In a medium pan over medium heat, add the oil and shallot, stirring until fragrant. Add the brussels sprouts and garlic, stirring occasionally to prevent burning. Sprinkle the salt and pepper to taste. If the pan becomes dry, add about a 1/4 cup of water. This will not affect the flavor.
- Once the brussels sprouts begin to have a vibrant green color, add the balsamic vinegar and soy sauce, stirring to evenly coat each brussels sprout. After about a minute, they will be ready to serve and enjoy!
Notes: I recommend serving this with quinoa and brown rice, either together with both grains or separately. *I used avocado oil to cook these, but sesame oil would also be good if you want to go for a more "gourmet" flavor.