Balsamic Glaze Brussels Sprouts are transformed into a mouthwatering dish when paired with the bold flavors of Chorizo and a tangy balsamic glaze. This simple yet flavorful recipe elevates traditional Brussels Sprouts by adding the smoky and savory taste of Chorizo.
Why You'll Love This Recipe
- Bold and Delicious Flavors - create a medley of flavors that will tantalize your taste buds with smoky chorizo, tangy balsamic glaze, and roasted Brussels Sprouts.
- Versatile Main or Side Dish - served as a hearty side dish or as a main course when paired with crusty bread or rice.
- Quick and Easy - prepared in under 30 minutes, making it a perfect option for busy weeknight dinners.
- Nutritious - rich in vitamins and fiber, and chorizo adds protein
- Brussels Sprouts - cut in half and trimmed
- Chorizo Sausage - halved and sliced
- Salt and Pepper to taste
- Balsamic Glaze for drizzling
How to Make Balsamic Glaze Brussels Sprouts
- Fry - in a frying pan, sauté the sliced chorizo and onions until caramelized. Set aside.
- Steam - add Brussels Sprouts to a steamer and cook for no longer than 5 minutes, until they start to soften. Remove from steamer and set aside.
- Sauté - Sauté the steamed Brussels Sprouts with butter for 5 minutes, until they start to slightly brown and caramelize. Toss through Chorizo and onions.
- Drizzle - pour Balsamic Glaze over the Brussels Sprouts before serving.
- Vegetarian - skip the chorizo or substitute with plant-based sausage for a vegetarian dish.
- Cheese Lover's - sprinkle grated Parmesan or crumbled feta cheese over the dish before serving.
- Spicy Kick - add a pinch of red pepper flakes or diced jalapeños.
- Add Garlic - toss a few whole cloves of minced garlic when sautéing the Brussels Sprouts.
- Bacon - substitute chorizo with crispy bacon, sprinkled over the Brussels Sprouts.
How to Make Balsamic Glaze
While Balsamic Glaze is easy to buy in supermarkets, it can be expensive. Try this budget friendly homemade Balsamic Glaze that's easy to make.
- ¼ cup Balsamic Vinegar
- 2 tablespoons Honey
- 2 cloves Garlic, minced
- In a small saucepan, combine Balsamic Vinegar, Honey, and minced Garlic. Bring a gentle to a simmer over medium heat.
- Reduce the heat to low and continue simmering for about 10 minutes, or until the glaze has thickened and coats the back of a spoon.
Recipe Tips and FAQs
- Brussels Sprouts - choose firm and compact Brussels sprouts that have a vibrant green color. Avoid sprouts that have yellowing leaves or feel soft to the touch.
- Adjusting Chorizo - choose a milder or sweeter chorizo. For a spicier kick, choose a hot or spicy chorizo.
- Slicing Chorizo - slice the chorizo into thin rounds or dice it into small cubes.
- Sauté - skip the steaming and only saute, increase cooking time.
- Garnish Ideas - top with dried cranberries, lemon zest or roasted pine nuts
How to Trim Brussels Sprouts
- Place the Brussels Sprouts a cutting board and trim off the tough stem end. Cut off about ¼ inch (½ cm) from the bottom of each sprout.
- Remove any loose or discolored outer leaves.
- Cut the Brussels Sprouts in half. Place the trimmed sprout flat-side down on the cutting board and cut it in half from top to bottom.
Can I Use Frozen Brussels Sprouts?
While fresh Brussels sprouts are recommended for the best texture and flavor, you can use frozen sprouts as a substitute. Thaw them before using and adjust the cooking time accordingly.
Storage and Reheating
- Fridge - Store any leftovers in an airtight container in the refrigerator. Enjoy within 3 days.
- Freezer - Frozen Brussels Sprouts will have altered texture, loose crispiness and require more glaze. Allow to cool and place in an airtight container or Ziploc bag. Freezer for 2-3 months. Defrost in fridge overnight before reheating.
- Reheating - place the Brussels Sprouts in a preheated oven at 350°F (175°C) until they are warmed through. You can also reheat them on the stovetop in a pan with a little oil or butter.
Side Dishes Perfect for the Holidays
- Truffle Mashed Potatoes
- Parmesan Roasted Broccoli
- Crispy Roasted Moroccan Potatoes
- Amazing Duck Fat Potatoes
- Creamy Scalloped Potatoes
- Easy Stovetop Stuffing
- Garlic Butter Green Beans
- Oven Roasted Cherry Tomatoes
- Blueberry Infused Vodka (hey, it's the holidays)
Balsamic Glaze Brussels Sprouts with Chorizo are a simple and flavorful side dish that will impress your taste buds and elevate any meal. With a few basic ingredients and easy-to-follow instructions, you can create a delicious family favorite side dish. Perfect for serving alongside a holiday feast or as a weeknight dinner side. Bon Appetit! Приятного аппетита!
- 1 pound (500g) brussel sprouts cut in half and trimmed
- 1 Chorizo sausage halved and sliced
- 2 tablespoons butter
- ½ medium onion sliced
- salt and pepper to taste
- Balsamic Glaze for drizzling
- In a frying pan, sauté the sliced Chorizo and onions until caramelized. Set aside.
- Add Brussels Sprouts to a steamer and cook for no longer than 5 minutes, until they start to soften. Remove from steamer and set aside.
- Sauté the steamed Brussels Sprouts with butter for 5 minutes, until they start to slightly brown and caramelize. Toss through Chorizo and onions.
- Drizzle with Balsamic Glaze over the Brussels Sprouts before serving.
©PetersFoodAdventures.com *originally posted November 2017, updated June 2023