How To Make Spiced Balsamic Brussels Sprouts (oil free)

Yield : 4 servings

Prep Time: 20 mins

This lovely side dish can accompany almost any entree. It's offers a great balance of sweet and savory flavors. The Balsamic vinegar blends with the natural bitterness of the Brussels sprouts, creating a palatable flavor that surprises most folks who think they don't like the sprouts.


I add a touch of agave or maple syrup to bring some sweetness into the mix without compromising the nutritional benefits. And the ground chili flakes brings just a hint of heat, which is the cherry on top of this great side.


There's no need to use oil, the vinegar deglazes the pan just fine and the vegetable stock softens the sprouts. *I also add a cup of minced kale to boost the nutritional content. It doesn't change the flavor but adds much benefit. It's an optional step but I recommend it, especially for those who are health conscious.


In-Joy!

Spiced Balsamic Brussels Sprouts


Ingredients:

  • 5 whole garlic cloves, smashed

  • 1 red onion, chopped small

  • 1.5 cups, Brussels sprouts, cut in half

  • 1/4 cup, Balsamic vinegar

  • 1/2 cup, vegetable broth

  • *1 cup, fresh kale leaves, minced (optional)

  • 1/4 tsp, chili flakes

  • salt and pepper, to taste

Procedure:

  1. On stovetop, heat a medium-large pan until hot.

  2. Add garlic and red onions, stirring with a wooden spoon. Cook for about 2 minutes.

  3. Add Brussels sprouts and stir. Cook for 1-2 minutes.

  4. Add Balsamic Vinegar and vegetable broth. Stir well.

  5. *Add kale (optional) and stir well.

  6. Reduce heat to medium and cover the pan. Allow ingredients to cook until most of the liquid has evaporated.

  7. Remove lid and stir.

  8. Add the seasoning and stir until the desired flavor is achieved.

  9. Remove from heat and serve warm.

Tip: This is also good served as a chilled salad.

Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.


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