Balsamic glazed brussels sprouts in a red wine reduction, sprinkled with candied walnuts. It's good guys, trust me.
I’ve got a strange obsession with balsamic vinegar. Enough that if I get too drunk one night and end up on Ebay it’s not clothes or camera gear that will show up on my doorstep three days later; it’s balsamic vinegar. I just tried it one day, liked it, started studying it and accidentally ended up down this rabbit hole of the aging procedures of Trebbiano grape pressings. And now I’m stuck with this random vinegar knowledge I’m hoping my daughters will find fascinating one day because if they don’t I have no idea what I’m going to do with it…except make balsamic glazed brussels sprouts, of course.
This recipe is the stovetop version, but you can easily roast these in the oven as well if you’ve got a lot going on in the kitchen. On particularly stressful days I like to stand at the stove and cook away my troubles. I like standing and stirring and standing and stirring; but if you’re the “set it and forget it” type, just throw it in a 350 degree over for about 30 minutes, take it out and deglaze the pan with that same splash of wine, and it’ll come out just as well!
This happens to be one of my go-to recipes. I’m sure I’m using too much balsamic vinegar but whatever, that’s how I like it and since I’m not a professional chef I don’t have any rules I have to follow! I’ve also made this with red wine vinegar instead of balsamic, and even added a bit of course mustard and chopped bacon. It’s a good basic recipe so feel free to experiment!
So here it is, my balsamic glazed brussels sprouts. Let me know in the comments what you think and if you make any modifications; I’m always looking for new ways to switch up a classic!
- 1 lb fresh brussels sprouts, trimmed and halved
- 3 Tablespoons butter, separated
- 2 Tablespoons oil
- 1/4 cup balsamic vinegar
- Splash of red wine
- 1 Tablespoon fresh thyme
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup chopped walnuts
- 1/4 cup brown sugar
- In a clean cast iron skillet, toast dry walnuts on medium heat for 5 minutes, stirring frequently.
- Add brown sugar and 2 tablespoons butter and heat for 5 minutes, stirring constantly to keep from burning.
- Transfer to parchment paper and separate to cool for 5 minutes. Sprinkle with a pinch of sea salt.
- In the same cast iron pan, heat oil and 1 tablespoon butter together over medium heat. Add brussels sprouts, salt and pepper. Cook for 10-12 minutes.
- After the sprouts become golden brown, add the thyme and balsamic glaze. Cook for 1 minute.
- After the sprouts have absorbed all of the balsamic vinegar, deglaze the pan with the red wine. Cook for 2 more minutes.
- Sprinkle with candied walnuts and enjoy!