Brussels Sprouts with Peanuts, Parmesan, Honey and Balsamic Vinegar

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Brussels Sprouts with Peanuts, Parmesan, Honey and Balsamic Vinegar

Instructions

Clean the Brussels sprouts. To do this, cut off the stalk at the bottom and remove the first layer of leaves. Blanch the florets in salted water for a maximum of five minutes. Then rinse the Brussels sprouts in cold water. This preserves the color and taste.
First briefly toast the peanuts in a pan without oil until they are lightly browned. Then add the olive oil and the Brussels sprouts. Sprinkle with a little sugar and fry on all sides over high heat. After a little more than five minutes, deglaze the Brussels sprouts with the balsamic vinegar and allow to reduce. Season with honey, salt and pepper and finally pour some nutmeg over it.
Grate the parmesan cheese on top and serve.
An interpretation is ready that will also convince Brussels sprouts haters.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.