How do I make the balsamic reduction syrupy?

To achieve a syrupy consistency, boil the balsamic vinegar and then reduce it to a simmer over low/medium heat until its volume is halved and it coats the back of a spoon.

What's the best way to cook the Brussels sprouts so they brown nicely?

Heat olive oil over low to medium heat, add the Brussels sprouts, and cook for 15-20 minutes, tossing occasionally, until they are fragrant and browned.

Can I prepare the balsamic reduction ahead of time?

Yes, you can prepare the reduction in advance. Once cooled, transfer it to an airtight container and store until ready to use.

Why cook the Brussels sprouts over low heat for so long?

Cooking over low heat for 15-20 minutes allows the Brussels sprouts to tenderize thoroughly and develop a deep browning and fragrant aroma without burning.

When should I add the balsamic reduction to the sprouts?

For the best flavor and presentation, top the Brussels sprouts with the balsamic reduction immediately before serving.

7 years ago

Sautéed Brussels Sprouts with Balsamic Reduction
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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A close-up of tender, browned sauteed Brussels sprouts drizzled generously with a glossy, dark balsamic reduction, served in a white bowl.

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Sautéed Brussels Sprouts with Reduced Balsamic [Vegan]

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These simple sautéed vegan brussels sprouts are topped with a sweet and tangy reduced balsamic glaze! Balsamic brussels sprouts are the perfect holiday part side or are delicious as an easy weeknight dinner! They work well with so many dishes, but also taste great on their own! Whatever you choose... Read More

Ingredients You Need for Sautéed Brussels Sprouts with Balsamic Reduction [Vegan]

1 cup of balsamic vinegar
1 pound fresh brussels sprouts
2 tablespoons olive oil
salt and pepper to taste

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How to Prepare Sautéed Brussels Sprouts with Balsamic Reduction [Vegan]

For reduction, pour vinegar into a nonstick pan over high heat.
Bring the vinegar to a boil and then reduce to a simmer, keeping the heat at low/medium.
Once the quantity of vinegar has reduced by half, check for a syrupy consistency by dragging a spoon/knife through the mixture and making sure the track isn't filled immediately (as it would be by a liquid).
Transfer to a airtight container and let cool before using.
Next, heat oil over low to medium heat in a pan. Add brussels sprouts and toss so that they're all evenly coated in oil.
Cook over low heat for 15-20 minutes, until brussels sprouts are browning and fragrant.
Take off heat and sprinkle with salt and pepper to taste.
Immediately before serving, top brussels sprouts with balsamic reduction.