Brussels Sprouts with Balsamic Reduction and Walnuts: A Flavorful Holiday Side
Sweet-tangy drizzle and toasted crunch combine in a simple twist to elevate any side.
Brussels Sprouts with Balsamic Reduction and Walnuts
Brussels sprouts have long moved past their misunderstood reputation—from bland boiled bites to irresistible golden roasts, these miniature cabbages now command the spotlight on any holiday or weeknight table. This recipe for Brussels Sprouts with Balsamic Reduction and Walnuts transforms the humble veggie with a harmony of nutty, tangy, and slightly sweet flavors that will please a crowd of adults and kids alike. Whether you’re planning a festive Thanksgiving feast or simply craving a vegetable side with bold personality, this dish delivers on every front.
Why This Recipe Shines
- Easy to Prepare: Simple ingredients and straightforward roasting let natural flavors shine.
- Crowd-Pleasing Flavors: The balance of crunchy walnuts, caramelized Brussels sprouts, and glossy balsamic reduction creates a memorable dish.
- Versatility: It pairs beautifully with a variety of main courses, making it a go-to choice for holiday spreads or casual dinners.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Walnuts, chopped | 1/2 cup | Rough chopped; can substitute pecans if desired. |
| Brussels sprouts | 3 lbs | Trimmed, halved if large; smaller sprouts can be left whole. |
| Olive oil | 1/2 cup | Extra virgin preferred for best flavor. |
| Kosher salt | 1 tsp | Enhances flavor; adjust to taste. |
| Black pepper | To taste | Freshly ground recommended. |
| Balsamic vinegar | 1 cup | Use a good quality balsamic for a richer glaze. |
| Sugar | 1/2 cup | White sugar, or use brown sugar for deeper flavor. |
Step-by-Step Directions
- Toast the Walnuts
Preheat your oven to 375°F (190°C). Spread the chopped walnuts in a single layer on a rimmed baking sheet. Toast in the oven, tossing once halfway, until fragrant and lightly browned—this takes about 5 to 7 minutes. Remove from the oven and set aside to cool.
- Prepare and Roast the Brussels Sprouts
Divide the Brussels sprouts evenly between two baking sheets to avoid overcrowding. Drizzle with the olive oil, then sprinkle with kosher salt and black pepper, tossing to evenly coat. Roast in the oven for 25 to 30 minutes, tossing halfway through. The sprouts should be golden brown with some crispy, caramelized edges, and just tender.
- Make the Balsamic Reduction
While the sprouts roast, combine the balsamic vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat and let it simmer gently, stirring occasionally. Continue simmering until the mixture reduces and thickens to a syrupy glaze—typically 15 to 20 minutes. Watch closely near the end, as the reduction can thicken quickly. Remove from heat and allow to cool slightly; it will continue to thicken as it cools.
- Assemble and Serve
Transfer the hot roasted Brussels sprouts to a serving platter or large shallow bowl. Drizzle generously with the warm balsamic reduction. Finish with a scatter of toasted walnuts over the top. Serve immediately while warm to enjoy the full contrast of flavors and textures.
Expert Tips and Variations
- Prep Ahead: Trim and halve Brussels sprouts up to a day in advance, storing them sealed in the refrigerator.
- No Sugar? No Problem: You can make the balsamic reduction without sugar for a sharper, less sweet glaze. The sugar helps enhance the caramel notes and thicken the sauce for a glossy finish.
- Swap Your Nuts: Pecans or hazelnuts make a tasty alternative to walnuts. Toast them just as you would the walnuts for maximum crunch and flavor.
- Add Color and Tartness: Sprinkle dried cranberries on the finished sprouts for a festive look and a pop of sweet-tart flavor. Pomegranate seeds also work well.
- Enhance the Aroma: Add a sprig or two of fresh thyme or rosemary to the baking sheets for an herbal fragrance that subtly infuses the sprouts as they roast.
Serving Suggestions
This recipe is a versatile side dish that fits seamlessly into a broad range of menus:
- Holiday Feasts: The balance of savory, sweet, and nutty flavors makes it a standout alongside Thanksgiving turkey, Christmas ham, or roast beef.
- Weeknight Dinners: Pair with grilled chicken, baked fish, or pork chops for an elevated everyday meal.
- Vegetarian Platters: Serve as part of a vegetarian spread, together with grains and legumes for a satisfying main course.
Frequently Asked Questions (FAQs)
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts yield the best caramelized results, but you can use frozen if necessary. Thaw and pat dry thoroughly before roasting to avoid excess steam and ensure browning.
How do I prevent soggy Brussels sprouts?
Do not overcrowd the baking sheets—roast in a single layer, and use two sheets if needed. This ensures the sprouts roast rather than steam, resulting in crisp edges and tender centers.
Is the balsamic reduction supposed to be sweet?
The reduction in this recipe uses sugar for a balanced sweet-tangy glaze. If you prefer a more savory profile, omit the sugar; the vinegar will still reduce and thicken, just with a sharper flavor.
What should I do with leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot oven or skillet to maintain a bit of texture; microwaving may cause sogginess.
What others are reading
Can I make the balsamic reduction ahead of time?
Yes! The balsamic glaze can be prepared days in advance and stored in the fridge. Warm gently before drizzling over the sprouts, as it thickens further when chilled.
Chef’s Tips for the Best Brussels Sprouts
- Choose Evenly Sized Sprouts: For even cooking, select Brussels sprouts that are similar in size.
- Do Not Overcook: Roasting just until golden ensures tender, not mushy, sprouts with crisped edges.
- Toss Well: Make sure the oil and seasoning coats every sprout for maximum flavor and even roasting.
- Serve Immediately: The contrast of the warm veggies, sticky glaze, and crunchy nuts is best fresh from the oven.
Pair With These Crowd-Pleasing Sides
Round out your holiday menu or special dinner with popular side dishes that complement the flavors of balsamic Brussels sprouts. Some ideas include:
- Soft Pull-Apart Garlic-Herb Biscuits
- Classic Southern Fried Corn
- Creamy Mashed Sweet Potatoes
- Flavorful Pesto Pasta or Rice Pilaf
- Homemade Bread with Whipped Butter
- No-Cook Relish or Pickle Salads for bright contrast
Nutrition Information
| Component | Approximate Per Serving |
|---|---|
| Calories | 200-220 kcal |
| Protein | 5g |
| Fat | 13g |
| Carbohydrates | 18g |
| Fiber | 6g |
| Sugar | 9g |
| Note | Nutrition values are estimates and can vary with serving size and ingredient brands. |
More Brussels Sprouts Inspiration
If you enjoy this dish, explore other ways to prepare and serve Brussels sprouts, keeping your meals varied and exciting:
- Maple Bacon Brussels Sprouts: Sautéed in bacon fat, finished with maple syrup, apple juice, and dried cranberries for a smoky-sweet twist.
- Shaved Brussels Sprout Salad: Raw and shredded, tossed with citrus vinaigrette, nuts, and hard cheese for a crunchy salad.
- Brussels Sprouts Casserole: Baked in a creamy sauce with breadcrumbs and bacon for comfort food appeal.
- Caramelized Brussels Sprouts: Pan-seared with garlic and onions until deeply brown and aromatic.
Final Thoughts
With a handful of everyday ingredients and a few simple techniques, Brussels Sprouts with Balsamic Reduction and Walnuts become more than just another side—they transform into a show-stopping addition to any meal. The interplay of roasted edges, tangy syrup, and crunchy nuts creates a texture and flavor profile that converts even the biggest Brussels sprouts skeptics. Whether you’re hosting a large gathering or just cooking for your family, this recipe is sure to become a seasonal staple you’ll revisit year after year.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a33249425/brussels-sprouts-with-balsamic-reduction-walnuts-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a37242804/maple-bacon-brussels-sprouts-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10447/brussels-sprouts-with-balsamic-and-cranberries/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g37328783/brussels-sprouts-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g62543470/walnut-recipes/
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