Sautéed Brussel Sprouts with Balsamic Vinegar On Cous Cous (with vegan meatballs)
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.
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.