Try This: Our Chef’s Favorite Fall Recipe — Balsamic Brussels Sprouts

Nothing kicks up a fall meal like this stellar side dish: balsamic brussels sprouts. There’s something about this (healthy!) comfort food that’s irresistible — a satisfying, warm-in-the-belly bite that’s crispy on the outside and tender on the inside, and kissed with just a touch of sweetness from the balsamic reduction drizzle.

Naysayers, take heart! If your only experience with Brussels sprouts is from the microwave or stovetop boil, then you owe it to yourself to give these a try. They hold their own beside other fall favorites such as roasted root veggies and sweet potatoes, and are a fine companion to almost any entree. These tiny cruciferous gems have been stars on our menu for some time — as starters! That means our customers dig into them alone, before the main event.

Here’s our chef’s favorite recipe — give it a try!

Balsamic Brussels Sprouts

Serves 8

Special equipment:

  1. Wok, Dutch oven or other pot suitable for frying.

  2. Cooking thermometer.


  1. 3 quarts vegetable oil

  2. 3 pounds brussels sprouts trimmed, outer leaves removed and halved

  3. Salt and black pepper, to taste

  4. Balsamic reduction

  5. Asiago cheese, shredded


  1. Line a baking sheet with 2 to 3 layers of paper towels; set aside.

  2. Attach cooking thermometer to wok, Dutch oven or pot; heat oil to 400°F.

  3. Add half the brussels sprouts; don’t crowd. Check heat and adjust temperature (if needed) to maintain 400°F.

  4. Cook, stirring frequently, until brussels sprouts are golden brown, roughly 3 to 4 minutes.

  5. Transfer to paper towels.

  6. Return temperature to 400°F and repeat.

  7. Transfer brussels sprouts to a large bowl; season with salt and pepper to taste.

  8. Drizzle with balsamic reduction to taste; toss.

  9. Plate and top with Asiago cheese.

Balsamic Reduction

Makes 1/3 to 1/2 cup


  1. 1 cup balsamic vinegar


  1. Pour balsamic vinegar in nonstick pan and bring to a boil.

  2. Reduce heat and simmer, roughly 20 minutes.

  3. Stir occasionally until vinegar is reduced by half; for thicker consistency, simmer longer.

  4. Remove to a glass bowl to cool. Store in airtight container in the refrigerator.

Rather have someone else cook for you? Our fall menu is in full swing! Stop by The Gables at Chadds Ford for lunchSunday brunch or dinner and enjoy our Southern-inspired hospitality.

The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.

Nina Malone

Featured photo: Alexandra Whitney; other photos, top to bottom: Alexandra Whitney; The Gables at Chadds Ford

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