Скачать или смотреть Mood Changing Lavender Glazed Brussel Sprouts

In this video, I will demonstrate to you how to make lavender balsamic glazed Brussels sprouts! These Brussels sprouts are a delicious and unique way to enjoy your favorite brussels dish.

Brussels is a classic dish that's often enjoyed as part of a diner or cafeteria-style meal. But why stick to the traditional version when you can have this amazing Lavender Balsamic Glazed Brussels Sprouts instead? These Brussels sprouts are bursting with flavor and will wow your taste buds! Watch this video to learn how to make them today!

Lavender Balsamic Glazed Brussel Sprouts
Ingredients

1 pound Brussels sprouts trimmed and halved
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoon Lavender Balsamic Glaze (recipe below)
2 tablespoons raw pine nuts

Instructions

Heat a large skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to coat the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so Brussels sprouts are cut-side down. Let sit completely undisturbed for 5 to 8 minutes until they develop a dark, tasty, caramelized sear.

Add the salt, pepper, and onion powder. With spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
Stir in the pine nuts, allow toast, then add Lavender Balsamic Glaze and remove from heat and let sit for 5 minutes, then transfer the sprouts to a serving plate. Enjoy hot.

Lavender Balsamic Glaze
INGREDIENTS
2 cups balsamic vinegar
1/2 cup molasses
2 tablespoons Culinary Lavender
Lavender Flower Buds
https://amzn.to/3Ywcots

INSTRUCTIONS
Heat balsamic vinegar and molasses in a small pot or saucepan over medium heat.

Bring to a gentle boil, add Lavender, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes).
It should be thick enough to coat the back of a spoon.

Remove from heat, strain into jar to remove lavender, and allow to cool completely before serving (about 15 minutes).

NOTES
The glaze will thicken slightly as it cools.