Balsamic Brussels Sprouts

Brussels sprouts with a twist… and not just for Christmas! Try these at any time of year for the perfect accompaniment to any dish. Our Yellow Label Balsamic is light and zesty, adding a delicious zing to your veggies.

Print Recipe

Time: 20 mins Level: Easy Serves: 4

Pairs Perfectly With

Yellow Label Balsamic Vinegar of Modena

Mazzetti Originale Balsamic Vinegar of Modena Yellow Label Signature Series UK 250ml

Tips from a Master

Add some shredded Parmesan cheese to the hot sprouts so it can melt on top. Every side dish taste better with some Parmesan!

450g brussels sprouts trimmed and halved

2 tbsp extra virgin olive oil

½ tsp salt

¼ tsp black pepper

2 tbsp yellow label balsamic vinegar

1 to 2 tbsp pine nuts

Parsley for seasoning

Shredded parmigiano reggiano to taste

1 lb brussels sprouts trimmed and halved

2 tbsp extra virgin olive oil

½ tsp salt

¼ tsp black pepper

2 tbsp yellow label balsamic vinegar

1 to 2 tbsp pine nuts

Parsley for seasoning

Shredded parmigiano reggiano to taste

Step 1.

Heat a large skillet over medium to high heat up to 4 minutes until it is hot, then add the olive oil. Once hot, add the halved Brussels sprouts and let them cook for 5 minutes.

Step 2.

When the sprouts start caramelising, add salt and pepper and stir often until they are brown and start to become tender (this should take another 5 minutes or so)

Step 3.

Remove the pan from the heat and mix in the Balsamic Vinegar. Add the pine or nuts and let them toast using the residual heat of the pan, mixing often to avoid them burning.