Brussels Sprouts with Balsamic Glaze

Brussels Sprouts with Balsamic Glaze

Brussel Sprouts with Balsamic Glaze

Serves 4


  • 1 pound Brussels sprouts
  • 1 tablespoons olive oil
  • ½ teaspoon salt
  • 1 shallot thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1-2 tablespoons CHILE CRUNCH


Rinse and cut the stems and loose leaves off the Brussels sprouts. Cut in half.

Heat the olive oil in a parge pan on medium-high heat. Add the slices shallots and sauté until soft.

Add the Brussels sprouts and sauté for 5 minutes without moving. Stir and cook for an additional 5 minutes or until slightly browned.

Add the balsamic vinegar and CHILE CRUNCH and toss to coat. Cook for 1 minute or until slightly thickened.

Note: Don’t crowd the pan with the sprouts, they will steam instead of brown.

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