recipe
Balsamic Glazed Brussels Sprouts
by Chef George Duran
About this Recipe
Chef George Duran loves to marinate his Brussels sprouts with balsamic vinegar for about an hour before roasting. However, feel free to skip this step if you’re short on time! Balsamic vinegar adds sweetness and acidity to this dish, which complements the smoky flavors from the bacon. Using frozen pearl onions saves you a ton of time because you don’t have to peel them. It’s okay to omit the pearl onions if you don’t have them on hand. If you don’t like bacon, feel free to omit that, too.
Ingredients
- 1.0 Brussels sprouts, trimmed and quartered
- 2.0 tablespoons balsamic vinegar
- 2.0 tablespoons chopped fresh thyme
- 3.0 bacon, finely chopped
- 1.0 cups frozen pearl onions
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
mixing bowls
Brava metal tray
Nutrition Information
Allergens: None
Instructions
-
1
Prep Brussels sprouts
- In a bowl add Brussels sprouts, bacon, pearl onions, and 1 teaspoon cooking oil; stir well.
- Evenly spread Brussels sprouts in Zones 1, 2 and 3 of Brava metal tray.
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2
Cook Brussels sprouts
- Slide metal tray into top shelf.
- Select “Balsamic Glazed Brussels Sprouts” on your touchscreen and follow instructions.
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3
Serve
- When your food is done, transfer Brussels sprouts to a large bowl, toss together Brussels sprouts, balsamic vinegar, thyme, 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper, let rest.
- Transfer Brussels sprouts to serving platter and serve.