Brussels Sprouts with Balsamic-Glazed and Parmesan
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Did you used to hate them too?
I used to think I hated Brussels sprouts. For years, they were one of those dreaded veggies I’d either leave on my plate or force down out of pure obligation. Back then, the only Brussels sprouts I knew were the boiled, bland kind—soft, flavourless, and, quite frankly, a bit sad.
It wasn’t until I tried them roasted with balsamic and Parmesan that everything changed. That little caramelized char, the sweet tang from the balsamic, and the salty umami of the Parmesan brought out a side of Brussels sprouts I’d never experienced. They went from being the “no thanks” part of my meal to a favourite I actually crave.
Shopping for “sprouts”:
Choose Freshness: Look for Brussels sprouts that are firm, tightly closed, and have a vibrant green colour. Yellowing leaves or a soft texture indicate age, while firm, compact sprouts are fresher and will taste better.
Check the Size: Smaller Brussels sprouts are often sweeter and milder, while larger ones can have a more intense flavour. Choose smaller ones if you’re aiming for a milder, less bitter profile.
On the Stalk for Longer Freshness: If you find Brussels sprouts still attached to the stalk, consider buying them this way! They stay fresher longer and look great as a centrepiece before cooking.
Preparing “sprouts”:
Washing: Rinse thoroughly under cold water to remove any dirt or residual pesticides. It’s best to do this just before cooking.
Trimming and Peeling: Trim off the woody end at the base, being careful not to cut too much, as this keeps the leaves attached. Peel away any outer leaves that are yellow or damaged to ensure a clean, crisp bite.
Cutting: For even roasting, cut each sprout in half lengthwise. This exposes the inner layers and helps achieve a golden, caramelized surface when roasted.
Storing “sprouts”:
In the Fridge: Place unwashed Brussels sprouts in a breathable bag (like a paper bag) in the vegetable crisper drawer. They’ll last for up to a week.
Avoid Moisture: Wait to wash them until right before cooking to avoid excess moisture, which can cause them to spoil faster.
Freezing for Long-Term Storage: If you buy in bulk, blanch the Brussels sprouts (boil for 3-4 minutes, then dunk in ice water), dry them well, and freeze in an airtight container. They can last up to a year and can be added directly to dishes from frozen.
Why? Because Science
Caramelisation and Maillard Reaction: When roasting Brussels sprouts at a high temperature (220°C or 425°F), we initiate two key chemical reactions that significantly elevate their flavour profile. First, caramelisation occurs as the natural sugars in the Brussels sprouts break down under heat, resulting in a rich, sweet taste and golden-brown colouring on the cut edges. This reaction forms complex flavour compounds, which are key to creating the sprout's appealing depth of flavour.
The Maillard Reaction: Meanwhile, the amino acids in the sprouts interact with their sugars through the Maillard reaction. This reaction is responsible for additional browning and gives the Brussels sprouts a savoury, almost meaty flavour. Together, caramelisation and the Maillard reaction enhance the natural nutty, sweet, and umami qualities of Brussels sprouts, which makes them more appealing and less bitter.
Texture Transformation: Roasting also changes the sprouts’ structure. As they roast, the high heat evaporates moisture, particularly from the exposed cut-side. This dehydration process creates a crispy, caramelised exterior while keeping the interior tender and moist. When the sprouts are spread out and placed cut-side down, they achieve even browning and a satisfying bite.
Ingredients:
500 g Brussels sprouts, trimmed and halved (about 1 lb)
2 tbsp olive oil (30 ml)
3 cloves garlic, made into a puree (instructions below)
Salt and black pepper, to taste
2 tbsp balsamic vinegar (30 ml)
2 tbsp grated Parmesan cheese (30 ml), plus extra for garnish
Optional:
a pinch of chili flakes for a hint of spice
Tools Needed:
Oven
Baking tray
Parchment paper
Knife
Cutting board
Mixing bowl
Garlic press (or knife for mincing)
Small bowl
Spatula or tongs
Serving dish
1. Preheat and Prepare
Preheat Oven: Set to 220°C (425°F). Line a baking tray with parchment paper or lightly grease with olive oil.
Wash: Rinse Brussels sprouts under cold water.
Peel and Trim: Remove yellow or damaged outer leaves. Trim stems and halve each sprout lengthwise.
2. Make Garlic Puree and Season
Garlic Puree: Press garlic through a garlic press or mince finely, mash with salt into a paste.
Season: In a mixing bowl, toss halved sprouts with olive oil, garlic puree, salt, and black pepper. Ensure even coating.
3. Roast the Brussels Sprouts
Arrange: Place sprouts cut-side down on the prepared tray for caramelization.
Roast: Bake in the oven for 20 minutes, or until edges are golden brown and tender.
4. Add Finishing Touches
Balsamic and Parmesan: Drizzle balsamic vinegar over sprouts, sprinkle Parmesan, and toss gently.
Finish Roasting: Return to the oven for 2-5 minutes to reduce balsamic and melt cheese.
Serve: Transfer to a serving dish and garnish with extra Parmesan and red pepper flakes for heat.
Eugene’s Extra Tips:
Using Garlic Puree: Pureeing garlic helps it blend smoothly, especially during roasting, enhancing its savoury sweetness. If you’re new to this, a garlic press is the easiest method, but finely mincing and mashing with salt works well too but can be a hard if new to cooking.
Avoid Overcrowding: Give the sprouts space on the baking tray, as overcrowding causes steaming instead of roasting. Roasting brings out their nutty, sweet flavour.
Balancing Acidity: If your balsamic vinegar is quite tangy, add a small drizzle of honey to it before tossing with the Brussels sprouts for a hint of sweetness.
Extra Crispiness: For extra crispy edges, turn on the broiler for the final minute. Watch closely to prevent burning.
Please give this recipe a shot. It’s all about transforming these humble little greens with the right prep and flavours. And hey, if you try it, tag me on socials @the_eugefood—I’d love to see how it turns out for you! Let’s turn Brussels sprouts haters into lovers, one roasted bite at a time.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.