Brussels Sprouts with Warm Balsamic Vinegar

Delicious Brussels sprouts with warm balsamic vinegar. This side dish will turn everyone into a Brussels sprout fan.

I have my own pet peeves with certain foods, but in my world, Brussels sprouts are not it.

I LOVE these things, and it hasn’t been unheard of that I have eaten a whole pound by myself.

My husband on the other hand was not half as convinced. To him, it was just a bland vegetable that he wasn’t sure what to do with.

One evening a while back, I had run out of salad and was too lazy to jump in the car and go to the store. We usually eat salad here for dinner (it’s the German way – a big lunch and a small dinner), so where was the greenery going to come from?

Fortunately, I had a pound of Brussels sprouts in the fridge, and so spontaneously, I decided to just cook them in salt water, then pour a simple vinaigrette over them for a salad.

The result: DIVINE.

This works best when you apply the vinaigrette as the sprouts are almost as hot as they came out of the pot, and I recommend you eat it while it is still somewhat warm.

Do you have a love/hate, love/love or hate/hate relationship with Brussels sprouts? What is your favorite way to eat them?

Tools to use for this recipe

For this recipe you will need:

• large bowl 
• measuring spoons and cups 
• saucepan
• airtight storage container for leftovers 

Ingredients

• Brussels sprouts
• olive oil
• lemon juice
• white balsamic vinegar
• salt
• black pepper

How to Make Brussels Sprouts with Balsamic Vinegar

Step 1. Prep the Brussels sprouts: Remove any brown/yellowish outer leaves and the topmost part of the stem. Make a crosswise incision into the stem.

Step 2. Cover with water: Place the sprouts in a bowl and cover them with water. Add a pinch of salt for boiling.

Step 3. Boil the Brussels sprouts until they are tender: Drain all liquid and place them in a small bowl.

Step 4. Make the vinaigrette: Combine all ingredients for the vinaigrette and mix thoroughly. Pour over the sprouts while they are still hot.

How to Store Leftover Brussels Sprouts

Keep leftover Brussels sprouts stored in an airtight container in your fridge for up to 5 days. Reheat the Brussels sprouts in a tray in your oven, toaster oven, or air fryer until heated through.

More gluten free sides to try

• Crockpot Cheesy Corn with Bacon & Cream Cheese
• Gluten Free Pierogies
• Coconut Flour Biscuits
• Cauliflower Mashed Potatoes
• Spaghetti Squash

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Brussels Sprouts with Balsamic Vinegar Recipe

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