Marinated Brussel Sprouts with Sticky Balsamic

Brussel sprouts in a bowl, ready to eat.

5 from 7 votes

Marinated Brussel Sprouts with Sticky Balsamic

Prepare these marinaded brussel sprouts ahead of time for a delicious side dish that even brussel sprouts deniers will want to eat. Savoury, sweet and slightly sticky!

Prep Time10

Cook Time5

Marinading Time1

Total Time15

Course: Side Dish

Cuisine: Christmas, Thanksgiving

Servings:

Calories: 89kcal

Author: Louise-Claire Cayzer

Equipment

1 Air fryer optional
1 Wok optional

Ingredients

500 g Brussel Sprouts
2 tablespoon balsamic vinegar
2 cloves garlic or more!
2 tablespoon soy sauce
1 tablespoon brown sugar or maple syrup
1 teaspoon olive oil

Metric - American

Instructions

Prepare the brussel sprouts by removing any brown outer leaves and halving or quartering them
500 g Brussel Sprouts
Finely chop the garlic.
2 cloves garlic
Mix the Soy Sauce, Balsamic, Garlic and brown sugar together to form the marinade.
2 tablespoon balsamic vinegar, 2 tablespoon soy sauce, 1 tablespoon brown sugar, 2 cloves garlic
Add the brussel sprouts and toss, ensuring that all the sprouts are covered in marinade.
Cover and put aside for at least an hour and up to 48 hours.
Heat a wok to smoking and add a little oil. Drain the sprouts and flash fry for 3-4 minutes until golden and crispy. See notes below for alternative cooking methods.
1 teaspoon olive oil

Notes

Serving Size: I find that for a large dinner with lots of side dishes this is more than enough for 4-6 people. For a simpler supper you might want more sprouts.

Cooking Variations:

Roast: Drain the brussel sprouts and put onto a lined baking sheet. Spray with a little oil. Bake at 180C/356F for 25-30 minutes or until crispy.
Air Fry: Drain the brussel sprouts and put into the air fryer basket. Spray with a little oil. Air Fry at 180C/356F for 7-10 minutes or until crispy.

Ingredient Variations:

Flower Sprouts - instead of brussel sprouts, try and find those little sprouts that look like flowers. They're sometimes called Kalettes which to me sounds like a very wholesome cheerleading team. (I don't make the names up! promise.)
Cabbage or Kale- Chop some savoy cabbage or curly kale and give it the same marinade treatment and cooking method of choice.
Vegan Bacon- add your favourite 'facon' in at the cooking stage.
Chilli- a sprinkle of heat is always nice on vegetables.
Maple Syrup- swap out the brown sugar for a little maple syrup or agave.
Gluten-Free- choose tamari, coconut aminos or gluten-free soy sauce to make this dish gluten free.

Storage

To pre-make these sprouts (perfect if you're prepping a big Christmas or Thanksgiving dinner) marinade them up to 48 hours in advance.

To store post cooking, put into an airtight container in the fridge for up 3-4 days. They will taste amazing reheated into a hash with some roast potatoes!

Nutrition