These sautéed Brussels sprouts with balsamic vinegar bring together hearty veggies and a pop of tangy sweetness that makes every bite memorable. Paired with couscous, sweet potatoes, and savory vegan meatballs, this dish is as versatile as it is comforting. Perfect for a weeknight meal or a holiday side, it's easy to prepare and packed with flavor.
Why You’ll Love This
This recipe is a wholesome, satisfying option that combines the best flavors of fall. You’ll love the tender, golden-brown Brussels sprouts, the nuttiness of couscous, and the rich depth of balsamic vinegar. Whether you’re making it as a main dish or a side, it’s full of nutrients, delicious textures, and savory-sweet contrasts.
Ingredients
- Couscous: A light, fluffy grain that pairs perfectly with the earthy flavors of Brussels sprouts and sweet potatoes.
- Olive Oil: Adds richness to the dish and helps crisp up the veggies on medium-high heat.
- Brussels Sprouts: Halved and caramelized for a tender texture and slightly nutty flavor.
- Sweet Potato: Adds a touch of natural sweetness and color contrast.
- Vegan Meatballs (Nutcase Vegan): Savory and protein-packed, these meatballs round out the dish as a filling main or satisfying side.
- Balsamic Vinegar: Brings a tangy sweetness to balance the savory flavors, transforming into a balsamic glaze as it cooks.
- Celery: Adds crunch and a fresh flavor to balance the other ingredients.
Steps
- Cook Couscous: Prepare couscous according to package directions. Fluff with a fork and set aside.
- Sauté Veggies and Meatballs: Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts in a single layer, cooking until golden brown. Add sweet potatoes, celery, and vegan meatballs, sautéing until veggies are tender.
- Deglaze with Balsamic: Pour balsamic vinegar over the mixture, allowing it to reduce into a thick balsamic glaze. Toss everything to coat evenly.
- Assemble: Serve the sautéed mixture over the couscous, garnishing with fresh herbs if desired.
Variations
- Add Pine Nuts: Toasted pine nuts add a nutty flavor and crunchy texture.
- Maple-Glazed: Add a drizzle of maple syrup for a sweeter profile.
- Parmesan Topping: Sprinkle vegan parmesan on top for added savory richness.
Substitutions
- Couscous: Substitute with quinoa or brown rice for a gluten-free option.
- Vegan Meatballs: Try with crumbled tofu or tempeh for a different protein source.
- Balsamic Vinegar: Use a balsamic reduction for extra depth of flavor.
FAQ
- Can I make this in the air fryer? Yes! You can air-fry the Brussels sprouts and sweet potatoes at 400°F for about 10-15 minutes.
- How do I store leftovers? Store in an airtight container for up to 3 days in the fridge. Reheat in a skillet for best results.
Top Tip
Make sure Brussels sprouts are in a single layer in the skillet to ensure they cook evenly and get that perfect golden-brown color.
Hint
For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the balsamic glaze for a subtle kick of heat.
This sautéed Brussels sprouts recipe is the perfect way to elevate any meal with a balance of savory, sweet, and tangy flavors.
Sautéed Brussel Sprouts with Balsamic Vinegar On Cous Cous
Ingredients
- 1 cup couscous: Prepared according to package directions
- 2 tablespoons olive oil: For sautéing the vegetables
- 1 pound Brussels sprouts: Trimmed and halved
- 1 medium sweet potato: Peeled and diced
- 1 cup vegan meatballs such as Nutcase Vegan: For a savory, protein-packed addition
- 3 tablespoons balsamic vinegar: Adds a tangy sweet glaze to the dish
- 1 stalk celery: Thinly sliced for crunch
Instructions
- Cook Couscous: Prepare couscous according to package directions. Fluff with a fork and set aside.
- Sauté Veggies and Meatballs: Heat olive oil in a large skillet over medium-high heat. Add Brussels sprouts in a single layer, cooking until golden brown. Add sweet potatoes, celery, and vegan meatballs, sautéing until veggies are tender.
- Deglaze with Balsamic: Pour balsamic vinegar over the mixture, allowing it to reduce into a thick balsamic glaze. Toss everything to coat evenly.
- Assemble: Serve the sautéed mixture over the couscous, garnishing with fresh herbs if desired.
