Brussel sprout recipes balsamic glaze: 60 photos

Crave-Worthy Balsamic Glazed Brussels Sprouts!

These simple to make Balsamic Glazed Brussels Sprouts are loaded with flavor and make the perfect side dish for any meal, any...

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FAQ

Balsamic vinegar boasts a complex and nuanced flavour profile, with a perfect balance of sweetness, acidity, and a hint of woody undertones. Its texture is liquid, similar to traditional vinegars. In contrast, balsamic glaze is thicker and more viscous, thanks to the added sugars and reduction process.
How to Use Balsamic Reduction
  1. Drizzle it over a Caprese salad. It's great on Caprese skewers, too!
  2. Toss it with roasted Brussels sprouts. ...
  3. Or other roasted veggies! ...
  4. Spoon it onto grilled vegetables. ...
  5. Serve it with fruit. ...
  6. Drizzle it onto pizza. ...
  7. Serve it on bruschetta for a classy summer appetizer. ...
  8. Or enjoy it for dessert.
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Cooking the sprouts in high heat, cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor. The crisp outside contrasts well with the tenderness of the inside.
It takes 12 years to make the best, aceto balsamico tradizionale (traditional balsamic vinegar), and at least 25 to make the finest, extra Vecchio. Because of traditional balsamic vinegar's painstaking artisanal production process, supplies are limited, and it tends to be rather pricey.
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