Green beans have no flavor. For a fresh flavor, combine it with lemon juice and bacon bits! To suit your tastes, seasonings can be added.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts; cook and stir until sprouts are tender, 8 to 10 minutes.
- Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture; toss to coat.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 448 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These are the best Brussels sprouts. Love the flavor of the balsamic and garlic with the sprouts. Easy dish to make.
My rating is actually 3.5. I liked it enough and will probably use this recipe again. I felt like something was missing… I think I’m used to having bacon in the recipe.
Wonderful! The only things I changed was used more clove garlic instead of the powder garlic, and I steamed the sprouts in my steamer for 2 minutes instead of boiling. Will definitely make again.
Love this recipe, I used raspberry vinaigrette instead of the balsamic vinegar My husband loved it, an he doesn’t like Brussel sprouts
Awesome recipe!!
After reading thru several recipes, I decided to give this one a try. I wanted to take it up a notch, so I fried 3 pieces of thick bacon (once crispy, removed the bacon & set aside to crumble on top), then fried the onions & garlic in the bacon grease before adding the Brussels sprouts. It was really good but I was I was trying to copy a dish I had at a German restaurant that had a balsamic glaze. So before heating up the leftovers today, I made a balsamic reduction and drizzled over the sprouts just before serving. Perfection!
This came out well. Brussels sprouts are always hit or miss for me, and I have never tried boiling them and then draining in ice water afterwards. This worked and after cooking in the onion and garlic and adding the balsamic mixture, they were the perfect texture. Not mushy at all! And the overall flavor was quite tasty.
Made the recipe as directed and the Brussels came out great- so good, we will make them again!
Turned out great! Omitted the butter and garlic powder. Used another clove of garlic. Most notably, after pan frying for five minutes and reducing the balsamic a bit, I air fried for five minutes. Overall the recipe was lower fat and had an added crispness and flavor.
Outstanding and I did add something special ~organic yearly collected raw honey from Eden Florida. I also only had green onions so I used them. The Raw Honey is same color as the balsamic vinegar it added a hint of sweetness and I love this recipe!! The Raw Honey is a rich source of iron for an added bonus. Thank You Melissa and Allrecipes ! Carol
wow. I have never in my life gone back for seconds of brussel sprouts but today I did. Delicious!
served with parmesan cheese. delicious!
This is delicious
For Christmas dinner. Everyone lives this dish.
I’m not a a brussels sprout person but this recipe work well for my guest. The only change I did was due to the circumstance; I didn’t have regular balsamic vinegar. I use balsamic vinegar flavored with cranberry and walnut. Wow it was soooo good! I even used some of the reduction for the grilled chicken. Yum
These were wonderful. I’ve made them before and used the recipe for measurements. I used only butter – no olive oil for sauteing. I took pan off the heat a couple of minutes after adding balsamic so it could glaze without burning or getting over sticky.
Very good recipe. Definitely will make again.. Only change I made was I added three slices thick beacon diced up small put into the vinegar & honey mixture before adding to the sprouts
loved this recipe. i usually roast brussel sprouts in the oven, but this was faster, used less electricity, and much more moist.
They were ok. I was trying to make some that tasted like some I got at a restaurant and this recipe looked the closest but they didn’t tast as good.
I really like this recipe. I did make a few changes. I used 1/4 tsp Mrs. Dash original in place of black pepper and cut salt to 1/4 tsp as well. Also, I did add 1 tsp white sugar before adding balsamic vinegar. I like to add a little sugar to cooked cabbage recipes to minimize the cabbage odor when cooking. I also lightly sauteed 4 strips of vege bacon and chopped it in at the end.
The family loved ’em!