I totally love Brussels sprouts cooked any way at all and even raw sliced in salads. Anyhow, I'll be trying out this recipe. Looks good to me. Thank you.
love these vids, and they wouldnt be the same without Jules comming in for the taste tests at the end, perfect balance of constructive and honest opinion without ever critisizing , your a great team :)
Thank you so much for reassuring people that they can substitute in a recipe & it'll be fine. I talk to many younger cooks who don't do a lot of cooking & they're always afraid of not having the right ingredients. Also, as someone who works in a grocery store, I can confirm that many people are still going for canned/frozen veggies over fresh right now.
I was able to convert my kids to liking Brussel Sprouts by roasting them. I'm certain they'll like the flavoring of balsamic vinegar and herbs. Thank you for another creative episode.
My local farmer's market had some excellent hickory smoked balsamic vinegar, so I gave this recipe a try. I'm a big fan of the brussel sprouts. They go so well with all of the other flavors. Having some fresh rosemary sprigs on the chicken helped, too.
You are my new go to food channel. Thanks for the great content. Made this chicken with broccoli, carrots, onions, zucchini and mushrooms. Added a bit of butter to the sauce and served over rice. Yummmmmm
I like my sprouts roasted with onion powder salt and pepper tossed in olive oil. Or lightly boiled and then tossed in the pot with some smashed garlic and melted butter salt and pepper of course.
Have you tried nutmeg instead of pepper? Thyme and cinnamon together tastes like pepper to me also. It wasn't how I thought it was going to taste like either!
I needed a new way to make a bird, used way more seasoning and garlic, but used the flavor profile subbing balsamic for cooking sherry I found collecting dust. No tarragon around but used sage on a whole bird with the rest of the seasoning in deep cast iron. Threw in mushrooms and a few cherry tomatoes at the end to roast for more zing. Delicious! Thanks for the idea :)
Make a rub with garlic, sea salt, pepper and the herbs. Rub all over chicken, cover and put in refrigerator minimum of 2 hours but over night is best. Toss with balsamic and olive oil then proceed as per recipe. I do this with whole roast chicken and is always a hit!
Superstore is my friend these days. Each time we have visited, we've come out with far too many fresh vegetables. Last time we went, about a week ago, we bought a mountain of Brussels Sprouts. We had one meal that was just roasted Brussles Sprouts tossed with olive oil, salt, and loads of fresh crushed garlic. They caramelized so beautifully. I'm going to look for some more, next time out, and try this recipe, it looks delicious.
I made this and loved it. I did have crusty Italian bread with it. I'm going to try making this again and using Chianti instead of Balsamic or maybe 50/50 of each. Happy to follow you and enjoy the fruits of your knowledge and ability. Mike from South Carolina
Charred brussel sprout leaves are the best. Quick dish, roast vegetable (sweet potato or some squash is really good), ricotta, honey, panchetta and charred brussel sprouts. bonus points if you cook down the honey with some apple cider vinegar to make a "burnt" honey vinegar dressing
I love Brussels Sprouts, my wife hates them. C'est la vie. All three of my kids (adults now) preferred fresh vegetables and fruits over candy with no input from us. They quit going trick or treating early because they ended up giving up most of their loot to their friends. Go figure. Stay safe, stay healthy. I'm going to try this one.
Can you tell the difference between bitter and sour? It's genetic and some people have less tastebuds. Cilantro tastes like soap to me, but coriander is slightly different and I can use it with stronger spices. Several foods I like in one recipe but not another. I've had brussel sprouts fixed where they were delicious, and had them when they disgusted me.
Brussel sprouts that have been roasted to black edges in the oven with olive oil are very good, but I'm with ya on the boiled/plain ones being little death balls.
I have been using Fenugreek/methi leafs for a lot of savory dishes. Even when there is no meat involved they bring in a certain meaty-ness. I reckon this dish would be great for Fenugreek too!
I lightly steam my sprouts, keeping them undercooked, then toss them in a frying pan (lowish heat) with butter and minced garlic to lightly brown and drizzle some balsamic vinegar to caramelize. Similar to Glen's method, but on the stove top (and no chicken, obviously). The sweetness of the vinegar balances the sprouts (even my vegetarian friends who hate sprouts like these). Happy to see Julie finally got her veg too! Looks great Glen!
I like sprouts ( we drop the 'Brussels' for obvious reasons :-) One can boil them with lardons ( 😉 ) under a lid. When they're starting to get soft, leave the lid off and add some nutmeg, salt, pepper & oregano, and add a squirt of ketchup. Stir and leave to reduce the cooking liquid . Serve with boiled spuds and a nice cutlet ( dusted with rosemary, season to taste ) and some brown onion sauce....and now I crave the above mentioned....and am about to start on my Pasta & meat sauce ...
This looks delicious. Trying the Sheet Pan chicken and veg in “salami sauce” tonight. Can’t wait. Oh, and love the self-deprecating “I don’t have much luck emulsifying this either. Oh, wait, I’m not doing too badly after all” 🤣
I am going to try this tomorrow. I have the three major ingredients chicken, balsamic vinegar and some fresh vegetables. My vegs are slightly different from yours as is the particular herbs but that's ok. I can experiment a little and tweak it to my liking. Thanks for sharing.
Brussels sprouts are my fav veg!! I like them simply steamed and then quickly sauteed in garlic, butter salt and pepper. My fav way of eating them though is coating them in balsamic vinegar and then roasting them in the oven
I love brussels sprouts. And since so many people dislike them, more for me. Maybe after things calm down a bit you could do a broccoli salad this summer?
I enjoyed the text about putting in the wine just before we catch you setting down the wine bottle; otherwise, we might suspect you were pulling a Julia Child. 😉
As as assistant produce manager for a smaller Loblaws in rural GTA I can concur that no one is really buying fresh fruits and veggies. Our overall numbers are up; in every other department other than produce. And our produce department is full.
Brussels sprouts are my favorite vegetable, but I never eat them boiled. I don't eat boiled veggies in general. They lose all their flavor and get a terrible texture usually.
I love Brussels sprouts. It's my experience that Brussels sprouts and bacon love each other. I would saute some bacon in the pan in lieu of the olive oil you used before you added the chicken. I would cut the bacon in lardons, render the fat then remove them, and proceed on. At our house Christmas isn't Christmas without Brussels sprouts. I really don't like chicken thighs. I don't like the taste, nor the texture. For the most part I'm over balsamic vinegar. I prefer sherry vinegar. Sherry vinegar and chicken go good together as well. However I realize the situation we are all in at this point. I would use some dry sherry or even vermouth in lieu of the white wine you used. As well as adding a pepperoncini broken up with a bit of the brine. And when it was finished, squirt some fresh lemon juice on everything, drizzle with a bit of olive oil, then toss the bacon on top.
I noticed your enameled cast iron brazzer is looking well worn, something I've been trying to look into is how worn enamel can be while still being considered 'good condition' you have the camera quality to do a detailed video on the subject, would you be interested in sharing your experience with them?
Those are all over 12 - 15 years old and get used just about everyday in a harsh studio environment. So they probably have more wear than a pan used in a home kitchen in 25-30 years. As long as the enamel on the inside isn't chipped, they are fine to continue using. Also some of the 'wear' that you see isn't actually wear on the enamel, but material left behind by the stainless steel spoons I often use. The steel is softer than the enamel and wears off leaving marks.
I actually hit 2 stores looking for veg to cook this. I didn't find anything I like, but I did find fiddleheads. Does Glen, or anyone else, have a good recipe for fiddleheads. I always blanch them for a couple of minutes and then saute them in butter. Is there something I can do to step them up a bit?
You had me at Pan Roasted Balsamic Chicken and Vegetables
I love Brussel Sprouts grilled with a vinegar glaze
or steamed with salt black pepper and butter
Thanks Glen for having a wonderful channel!
I totally love Brussels sprouts cooked any way at all and even raw sliced in salads. Anyhow, I'll be trying out this recipe. Looks good to me. Thank you.
Steamed Brussels sprouts then cooked in with bacon until they get crispy... Delicious
love these vids, and they wouldnt be the same without Jules comming in for the taste tests at the end, perfect balance of constructive and honest opinion without ever critisizing , your a great team :)
Thank you so much for reassuring people that they can substitute in a recipe & it'll be fine. I talk to many younger cooks who don't do a lot of cooking & they're always afraid of not having the right ingredients. Also, as someone who works in a grocery store, I can confirm that many people are still going for canned/frozen veggies over fresh right now.
I was able to convert my kids to liking Brussel Sprouts by roasting them. I'm certain they'll like the flavoring of balsamic vinegar and herbs. Thank you for another creative episode.
My local farmer's market had some excellent hickory smoked balsamic vinegar, so I gave this recipe a try. I'm a big fan of the brussel sprouts. They go so well with all of the other flavors. Having some fresh rosemary sprigs on the chicken helped, too.
You are my new go to food channel. Thanks for the great content. Made this chicken with broccoli, carrots, onions, zucchini and mushrooms. Added a bit of butter to the sauce and served over rice. Yummmmmm
Nothing wrong with boiled/steamed brusselsprouts! 😂😂 Love this show.
"If you like cabbage, you'll like brussel sprouts." Ann Hodgeman. I love cabbage, and this sounds yummy.
Love Brussel sprouts!
Well I know what we’re having for dinner tonight! Yummo - we love Brussels sprouts too 😊
Very tasty looking dish. Love seeing you guys going at it.
Love roasted Brussels sprouts. I like some sweet potatoes or yams in the veg mix, too.
I like my sprouts roasted with onion powder salt and pepper tossed in olive oil. Or lightly boiled and then tossed in the pot with some smashed garlic and melted butter salt and pepper of course.
Have you tried nutmeg instead of pepper? Thyme and cinnamon together tastes like pepper to me also. It wasn't how I thought it was going to taste like either!
i love love love steamed brussels dipped in balsamic
I needed a new way to make a bird, used way more seasoning and garlic, but used the flavor profile subbing balsamic for cooking sherry I found collecting dust. No tarragon around but used sage on a whole bird with the rest of the seasoning in deep cast iron. Threw in mushrooms and a few cherry tomatoes at the end to roast for more zing. Delicious! Thanks for the idea :)
Make a rub with garlic, sea salt, pepper and the herbs. Rub all over chicken, cover and put in refrigerator minimum of 2 hours but over night is best. Toss with balsamic and olive oil then proceed as per recipe. I do this with whole roast chicken and is always a hit!
Looks delicious! I make a sheet pan dinner with pork chops, Brussels, and potatoes tossed in a lemon Dijon vinaigrette.
Love brussel sprouts I call them little cabbages
Superstore is my friend these days. Each time we have visited, we've come out with far too many fresh vegetables. Last time we went, about a week ago, we bought a mountain of Brussels Sprouts. We had one meal that was just roasted Brussles Sprouts tossed with olive oil, salt, and loads of fresh crushed garlic. They caramelized so beautifully. I'm going to look for some more, next time out, and try this recipe, it looks delicious.
I really like balsamic vinegar! Sounds like a great marinade.
My whole family loved this! We had carrots, onions and peas in the pot with mashed potatoes on the side!
I made this and loved it. I did have crusty Italian bread with it. I'm going to try making this again and using Chianti instead of Balsamic or maybe 50/50 of each. Happy to follow you and enjoy the fruits of your knowledge and ability.
Mike from South Carolina
I’m on the love brussel sprouts team personally, but when they are too cooked nobody loves them. They need to have something fun done to them.
Very nice!
Charred brussel sprout leaves are the best. Quick dish, roast vegetable (sweet potato or some squash is really good), ricotta, honey, panchetta and charred brussel sprouts. bonus points if you cook down the honey with some apple cider vinegar to make a "burnt" honey vinegar dressing
I love Brussels Sprouts, my wife hates them. C'est la vie. All three of my kids (adults now) preferred fresh vegetables and fruits over candy with no input from us. They quit going trick or treating early because they ended up giving up most of their loot to their friends. Go figure. Stay safe, stay healthy. I'm going to try this one.
Sounds/looks delicious. I don’t care for cooking with wine so I think I will substitute some homemade chicken stock.
I actually really like brussel sprouts. But i tend to cook them how i like and thats about it. Pretty similar to what was done here
I've always loved brussels sprouts, never understand the hate for them. Same with coriander.
Can you tell the difference between bitter and sour? It's genetic and some people have less tastebuds. Cilantro tastes like soap to me, but coriander is slightly different and I can use it with stronger spices.
Several foods I like in one recipe but not another. I've had brussel sprouts fixed where they were delicious, and had them when they disgusted me.
I do like brussel sprouts boiled to a bit of a mush, as long as I pair it with something sweet, like a blackcurrant jelly or something like that.
Yes.Exactly
Looks good. I prefer more sauce on my chicken.
Brussel sprouts that have been roasted to black edges in the oven with olive oil are very good, but I'm with ya on the boiled/plain ones being little death balls.
I love Brussels sprouts, even boiled
I have been using Fenugreek/methi leafs for a lot of savory dishes. Even when there is no meat involved they bring in a certain meaty-ness. I reckon this dish would be great for Fenugreek too!
Glen's knife hands are gonna get us through this pandemic
I love Brussel Sprouts. Not mushy though, boiled for a few minutes or microwaved, add butter or cheese sauce, delish.
I like boiled Brussels sprouts. 😁
I lightly steam my sprouts, keeping them undercooked, then toss them in a frying pan (lowish heat) with butter and minced garlic to lightly brown and drizzle some balsamic vinegar to caramelize. Similar to Glen's method, but on the stove top (and no chicken, obviously). The sweetness of the vinegar balances the sprouts (even my vegetarian friends who hate sprouts like these). Happy to see Julie finally got her veg too! Looks great Glen!
I like sprouts ( we drop the 'Brussels' for obvious reasons :-) One can boil them with lardons ( 😉 ) under a lid. When they're starting to get soft, leave the lid off and add some nutmeg, salt, pepper & oregano, and add a squirt of ketchup. Stir and leave to reduce the cooking liquid . Serve with boiled spuds and a nice cutlet ( dusted with rosemary, season to taste ) and some brown onion sauce....and now I crave the above mentioned....and am about to start on my Pasta & meat sauce ...
I make something similar, but also add a tablespoon or so of honey.
This looks delicious. Trying the Sheet Pan chicken and veg in “salami sauce” tonight. Can’t wait. Oh, and love the self-deprecating “I don’t have much luck emulsifying this either. Oh, wait, I’m not doing too badly after all” 🤣
I am going to try this tomorrow. I have the three major ingredients chicken, balsamic vinegar and some fresh vegetables. My vegs are slightly different from yours as is the particular herbs but that's ok. I can experiment a little and tweak it to my liking. Thanks for sharing.
Brussels sprouts are my fav veg!! I like them simply steamed and then quickly sauteed in garlic, butter salt and pepper. My fav way of eating them though is coating them in balsamic vinegar and then roasting them in the oven
I love brussels sprouts. And since so many people dislike them, more for me.
Maybe after things calm down a bit you could do a broccoli salad this summer?
I don’t like shallots or brussel sprouts, so I’d use broccoli. Sounds good with mashed potatoes too. YUMMY recipe Glen 👍🏻🥰‼️
I enjoyed the text about putting in the wine just before we catch you setting down the wine bottle; otherwise, we might suspect you were pulling a Julia Child. 😉
As as assistant produce manager for a smaller Loblaws in rural GTA I can concur that no one is really buying fresh fruits and veggies. Our overall numbers are up; in every other department other than produce. And our produce department is full.
Was gonna tried an oven fired pizza tonight, but this looks good too. Choices, choices...
Im making tacos de cabeza de res. Your videos inspire me to really get back into the kitchen
Looks perfect.
She did not eat the skin! The best part! More for Glen!
@@mahna_mahna, that's when it's perfect!
Ha, we just made a very similar sheet pan meal last night with what we had on hand.
I cut sprouts in half drizzle with balsamic and olive oil. Roast at 350F until tender.
I like sprouts 🤔😂😂😂😂😂🏴🏴🏴🇬🇧🇬🇧
We love Brussels sprouts!!! I dream them in the microwave with a little butter and sea salt, but I am careful not to overcook them.
Brussel Sprouts is my second fav veg, i could have then everyday.. if you are boiling Brussel Sprouts you are doing the veg a disservice.
In my house we call this meal roasty toasty
In america we sell a ton of produce
Sprouts must be pan fried or grilled for me to like them.
Brussels sprouts are my favorite vegetable, but I never eat them boiled. I don't eat boiled veggies in general. They lose all their flavor and get a terrible texture usually.
Who the hell could possibly dislike this? Oh, it’s that one Vegan that must have missed all of those KFC episodes.
😂😂😂😂👍🏽
Instant like at "boiled brussel sprouts, ya, not a fan"!
Looks like Trail Estate wine. Can't make out if it's the Chardonnay
I love Brussels sprouts. It's my experience that Brussels sprouts and bacon love each other. I would saute some bacon in the pan in lieu of the olive oil you used before you added the chicken. I would cut the bacon in lardons, render the fat then remove them, and proceed on. At our house Christmas isn't Christmas without Brussels sprouts.
I really don't like chicken thighs. I don't like the taste, nor the texture.
For the most part I'm over balsamic vinegar. I prefer sherry vinegar. Sherry vinegar and chicken go good together as well. However I realize the situation we are all in at this point.
I would use some dry sherry or even vermouth in lieu of the white wine you used. As well as adding a pepperoncini broken up with a bit of the brine. And when it was finished, squirt some fresh lemon juice on everything, drizzle with a bit of olive oil, then toss the bacon on top.
i wish jules was my friend
Glen, I have a question for you about your Le Creuset Braiser. Is that the 3.5L or the 4.7L size?
Can you suggest something to do with rice wine vinegar as I have a bottle of it but not shore what to do with it
I just took some chicken thighs out of the oven and have some fresh veggies to use up. Guess what we're having for dinner tonight!
Haha...”I think I’ve got the thyme”
Do you have to use wine
What can I use instead of wine
Hey friends
Those brussel sprouts are enormous. Too bitter, no?
I noticed your enameled cast iron brazzer is looking well worn, something I've been trying to look into is how worn enamel can be while still being considered 'good condition' you have the camera quality to do a detailed video on the subject, would you be interested in sharing your experience with them?
Those are all over 12 - 15 years old and get used just about everyday in a harsh studio environment. So they probably have more wear than a pan used in a home kitchen in 25-30 years. As long as the enamel on the inside isn't chipped, they are fine to continue using.
Also some of the 'wear' that you see isn't actually wear on the enamel, but material left behind by the stainless steel spoons I often use. The steel is softer than the enamel and wears off leaving marks.
Why the cut on adding the wine?
I forgot to roll the camera...
glen, your shirt... i assume this is from excessive quarantine drinking. well played.
shull-OTS!!!
😁✌🖖👌👍😎
No spuds???? Surely !
No one will be seated during the deglazing scene.
then I'll be second.
I actually hit 2 stores looking for veg to cook this. I didn't find anything I like, but I did find fiddleheads. Does Glen, or anyone else, have a good recipe for fiddleheads. I always blanch them for a couple of minutes and then saute them in butter. Is there something I can do to step them up a bit?
There's such a thing as a $1K balsamic vinegar??? Who makes it, Apple Inc? :p
lol, it's basically just really old. There's like 100 year aged balsamic vinegars out there.
hmmmm... sounds diabetic-friendly... is there a reason? ;)
vegetables? why use anything but onions and green bell peppers! ;)
First?
Does anyone else find tarragon repulsive?
Hmm 🤔 - just encountered delayed success - 2nd LOL 😂
I get the vibe of boring