These balsamic brussels sprouts come together in no time at all! Topped with feta cheese, crunchy pomegranates and a to die for balsamic glaze they convert even the brussels sprouts haters into fans!
This post is brought to you in collaboration with Ocean Mist Farms.
I don’t know if you have ever noticed but brussels sprouts have two camps of people. Lovers and haters. It’s literally one of the most polarizing vegetables in the world. But unlike cilantro, which actually does have a chemical makeup in it that makes it taste like soap to some people’s taste buds…brussels sprouts I am convinced have just been cooked so poorly for so many years that people run away.
I’m here today to make the case that brussels sprouts not only are delicious but should be a bigger part of your vegetable rotations. And if you are already in the lover camp already, to share one of my favorite way of fixing them anytime…but especially for the holidays!
Would it help you for me to tell you that my 4 and 6 year old little boys literally beg for these balsamic brussels sprouts? That they routinely almost burn their cute chubby little fingers sneaking them off of hot skillets resting on the counter before they are served because they want them so badly?
I am not lying, I promise!
The secret to cooking a good brussels sprout is that they need to be fully cooked through and then they need to be crispy on outside. This can be achieved in several ways, roasting, pan frying, steaming (just please, please…don’t boil them). But today I want to tell you about one of my new favorite products that is making this SO easy.
Ocean Mist’s Season & Steam bags are their newest offering in helping you get brussels sprouts onto your table even faster! They are already peeled, washed and cut (amazing time savings!) and then you literally just pop open the bag, drizzle in a bit of olive oil and season them with your favorite seasonings. Then they get popped in the microwave for 5 minutes. 5 minutes!
I’m in love. Because you see even though I’m in the lover camp of brussels sprouts for sure, what I don’t always have is TIME. Especially on work nights it’s easy to pass over the stalk of brussels sprouts because I know that it’s 10+ minutes to clean and prep them and another 30 minutes to roast them in the oven. Just keeping it real here.
Okay let’s get started!
While the brussels sprouts steam away in the bag you’ll want to get the sauce for these balsamic brussels sprouts going. This balsamic reduction is my go to sauce for cooking brussels sprouts (and yes you too will soon want to put it on everything else you can dream up!). Crostini’s, veggies, brie stuffed into baked puff pastry…it’s all made better by this sauce.
Making the balsamic reduction is a simple trick that every cook should have up their sleeve. It’s so easy!
You literally just simmer down the balsamic vinegar and some honey for about 10 minutes. The trick here is to learn exactly what consistency to stop the heat at. Too early and your sauce is runny…too long and you can create tar (eek!).
The key is the amount of reduction, for a moderate sauce reduce by just about half the volume. For a thick and sticky sauce reduce to about one third of the volume (and no less!). Really just don’t forget about it and you can’t go wrong.
While the sauce is finishing up in a saucepan, heat up your cast iron pan to smoking hot with a bit of olive oil (or butter…really you can never go wrong by using butter). Then toss the brussels sprouts and some fresh thyme into the cast iron skillet and give them a couple minutes to crisp up nicely.
Pour the balsamic over them and toss. You can season a bit more here if you like with fresh black pepper and sea salt or a little heat if you like, then just before serving top with pomegranates and feta cheese. If you are a feta hater…or you can’t find it, some fresh grated parmesan also works lovely to give you that pop of color!
I absolutely love serving these balsamic brussels sprouts with any kind of meat and potatoes kind of dish, but it’s particularly good with a good beef roast or a delicious roasted chicken. These also make an appearance at many of our holiday dinners. Pair it with a few roasted squash, and of course crusty bread and wine make it all come together in a snap!
I hope that you try these soon and be sure to look for Ocean Mist’s Season & Steam products near you! They also make the same bags for artichokes and sweet baby broccoli which are equally as lovely.
Be sure to pop over and get entered to win a steam-themed pack of all the different veggie steamers!
- 3 pounds Ocean Mist Season & Steam Quick Cook Brussels Sprouts
- ½ cup olive oil
- Salt and pepper
- 1 cup of balsamic vinegar
- ½ cup honey
- 1 cup of pomegranate seeds
- ¼ cup feta cheese (fresh parmesan may be substituted if desired)
- 3-4 sprigs fresh thyme
- Open Season and Steam bag and add olive oil and salt and pepper. Microwave for 5 minutes.
- If you cannot find this product, toss brussels sprout halves with olive oil and salt and pepper and roast in 400 degree oven until cooked through (about 20-30 minutes depending on size of brussels sprouts)
- While the brussels sprouts are cooking stir balsamic vinegar and honey together in a small saucepan and place over high heat.
- Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to ⅓ cup, about 10 minutes.
- Caution: let bag stand in microwave for one minute before removing.
- Carefully open the bag and release steam.
- Heat cast iron skillet over high heat and add 1-2 tablespoons olive oil or butter to pan. Add brussels sprouts and fresh thyme to pan, cook until slightly crispy (3-4 minutes).
- Remove from heat and pour balsamic glaze over and toss. Top with pomegranates seeds and feta. Serve immediately.
Disclosure: This balsamic brussels sprouts recipe was brought to you in collaboration with Ocean Mist Farms. We are grateful for our partners who allow us to bring you gorgeous free recipes every week!