Slow Cooker Balsamic Brussels Sprouts Recipe | Easy Side Dish Recipe (2024)

FAQs

What to serve with balsamic Brussels sprouts? ›

Because they're so simple to make, balsamic roasted Brussels sprouts are a great veggie side dish for any fall or winter meal. Serve them alongside a quick pasta like Fettuccine Alfredo or Spaghetti Aglio e Olio on a weeknight, or pair them with Creamy Mushroom Polenta on a weekend when you have more time to cook.

Sauteed Spinach – This side dish is good enough to enjoy as an entree. Maple syrup and Champagne add a surprising splash of elegance to a simple sauté of baby spinach and Brussels sprouts. Roasted Red Potatoes – Serve up a savory vegetable side with this hearty combination of red potatoes and Brussels sprouts.

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Balsamic tastes the best when it's paired with something creamy. A good slice of cheese is no exception to this rule. The tartness of the balsamic is a nice addition to the sweetness of the peaches.

WATERING, FEEDING AND CARE OF BRUSSELS SPROUTS

Monthly applications of fish, blood and bone at the rate of a good handful per square metre will feed them well. An additional nitrogen rich feed (Growmore or similar) in mid August will help encourage good sprout formation and strong plants.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Brussel Sprouts

They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver. Brussels sprouts also contain antioxidants that prevent cell damage.

Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.

Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Who made brussel sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

To clean them, trim the ends and rinse in a large bowl of cold water. Brussels sprouts aren't an especially dirty vegetable, but any dust or sediment should float to the bottom. Transfer to a colander and pat dry before storing them in a resealable bag.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

For the most part, Belgians parcook their sprouts in either steam or boiling water, then finish them off by sauteing them in butter. A shallot or onion sweetens the mix, while a really creative recipe will add some cream or lemon juice.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

People often enjoy them roasted, boiled, sauteed, or baked. For a simple side dish, first cut off the ends of the Brussels sprouts. Mix the sprouts with a bit of olive oil, salt, and pepper, and then roast them on a baking sheet until they're crispy.