Are you still looking for a side to go with Christmas dinner? How about these balsamic brussels spouts? They are so delicious! And seriously, doesn’t it seem like brussels sprouts are “so HOT right now”?? They seem to be popping up everywhere on menus. This is a very simply, but very flavorful recipe that my mom’s friend Jan shared with her.

First clean the brussels sprouts and cut off the little brown stems off the bottom of each one. I also like to slice each brussels spout in half so that the inside caramelizes in the pan a little more. (When trying to decide how many to make, I eyeballed it by grabbing a big handful for each guest.)

Saute in a pan with olive oil, salt, and pepper.

As they cook, they will start to brown in the pan, so continue to stir until they soften and have a nice caramelized color. Once they are done cooking, stir in either pea tendrils or arugula (optional).

While you are cooking the brussels sprouts, in a separate pan mix together 1/2 cup balsamic vinegar, 2 Tablespoons maple syrup, and 1 Tablespoon Dijon mustard. Heat this mixture over medium high heat and make sure to continue to whisk repeatedly until it thickens. Once it thickens, you can pour it over the already cooked brussels sprouts.

Stir in a handful of toasted pine nuts and shave some cheese over the top. I used my favorite cheese, Manchego, but you could also use Parmesan.

Enjoy!!