Microwave Brussel Sprouts with Balsamic Vinegar, Honey & Shallots
This easy preparation method cooks your Brussel sprouts quickly. Sweet honey, tangy balsamic, and crunchy shallots make them delicious on their own or as a side!
Prepare your Brussel sprouts by trimming the stem, removing tough or damaged external leaves, and cutting them in half
1 lb Brussel sprouts
Toss the sprouts in 1 Tbsp melted butter or margarine, or use olive oil
2 tbsp Butter, margarine, or olive oil
Place Brussels in a microwave safe dish and add 2 tsp water to the bottom
2 tsp Water
Cover and microwave on high for 3 minutes, or until a fork pierces a sprout with relative ease
Remove from microwave, drain, and add 1 Tbsp butter plus 2 Tbsp each of balsamic vinegar and honey to sprouts, tossing to coat
2 tbsp Balsamic vinegar, 2 tbsp Honey
Season with salt and pepper to taste
Salt and pepper
Top with thinly sliced shallots or other toppings as desired
1 Shallot thinly sliced
Notes
You may leave your sprouts whole if preferred. Score the bottom of the stems, and increase cook time to 5 minutes to start
The second addition of butter (post-cooking) may be omitted if preferred
I like to fry my shallots on the stove in some olive oil while the Brussels are cooking for the added crispy texture (but you can use them raw as well)
Brussels may be added face down to a hot pan with olive oil or butter on the stove after cooking if you want a bit of browning
Feel free to substitute other toppings and sauces. I also like: teriyaki sauce, honey mustard, bacon, pomegranate seeds, figs, and toasted nuts. I’ve added some cranberries and candied pecans here
Balsamic glaze may be used in lieu of the balsamic and honey, especially if you prefer a thicker consistency