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Brussels Sprouts with Superfood Balsamic Glaze

Brussels Sprouts with Superfood Balsamic Glaze


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There is something about Brussels sprouts and balsamic that work so well together. You can use this as a side dish or make...

There is something about Brussels sprouts and balsamic that work so well together. You can use this as a side dish or make a meal out of it!

Ingredients

  • 1/4 Cup uncooked quinoa
  • 1/2 Tablespoon flaxseed
  • 5 Brussels sprouts
  • 1/4 Cup balsamic vinegar
  • 1 packet of ALOHA Daily Good Chocolate
  • 1/8 Teaspoon cayenne pepper
  • 1/2 Tablespoon oil
  • Salt, to taste (optional)

Servings4

Calories Per Serving92

Folate equivalent (total)35µg9%


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.


Recipe Summary

  • 1 ½ pounds Brussels sprouts, trimmed
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder

Bring a large pot of lightly salted water to a boil. Add Brussels sprouts and cook until slightly tender, about 2 minutes. Drain and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a skillet over medium heat cook and stir onion and garlic in the hot oil until onion is just tender, 5 to 10 minutes. Add Brussels sprouts cook and stir until sprouts are tender, 8 to 10 minutes.

Mix balsamic vinegar, butter, salt, black pepper, and garlic powder into Brussels sprouts mixture toss to coat.



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