Usually we just eat Brussels sprouts roasted with a little salt and pepper, but when my friend told me about how she likes to drizzle a balsamic reduction over the top, I knew I needed to try it. This dish may be my new favorite way to eat this vegetable–the sprouts stay crisp, the nuts give a little salt and crunch, and the balsamic adds a little sweetness to it all. I had cranberry balsamic in my pantry, which paired really well with the other flavors in the dish, but you can use whatever balsamic you have on hand. Make sure you get the Brussels sprouts nice and browned. The crisp outer leaves are the best part!
Balsamic Glazed Brussels Sprouts with Pistachios
Ingredients
- 1 bunch of Brussels Spouts, quartered
- Olive oil
- Salt and pepper to taste
- ½ cup cranberry balsamic vinegar (or plain balsamic)
- ¼ cup shelled pistachios, roughly chopped
Instructions
- Preheat a large cast iron skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Add Brussels sprouts, and season with salt and pepper. Let cook, stirring occasionally, until browned and crispy, about 15 minutes.
- While the sprouts cook, make the balsamic glaze. Add balsamic to a small saucepan over medium heat. Let simmer until reduced and thickened a little bit (keep in mind it will continue to thicken as it cools). This will take about 10 minutes or so.
- Drizzle cooked Brussels sprouts with the balsamic glaze. Garnish with chopped pistachios and serve warm.
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