This Balsamic Drizzle Recipe is perfect on pasta, salads, and roasted veggies. This sweet and tangy sauce is quick and easy to whip up.
I love this sauce for 3 reasons. 1. It’s super tasty. 2. It’s incredibly easy. 3. It turns veggie skeptics into veggie lovers. Let’s take Brussels sprouts, I love them roasted with salt and olive oil, but the rest of my family requires something to cut the bitterness. This drizzle is perfect for that, and because it’s perfect for serving on the side, I still get my simple sprouts.
Techniques for a perfect Balsamic Drizzle
- Keep the heat low. Keeping the heat gentle widens your window of getting this just right and reduces the chances of burning the sugar.
- Balsamic drizzle can become over thick and candy-like if you cook it too long. No worries though! Just add a little water and it will thin right back out.
Looking for a recipe to drizzle this on? Try our Caprese Pasta Salad.
- 1/2 cup balsamic vinegar
- 4 teaspoons sugar
1. Sauce: Bring ingredients to a simmer over medium heat, stirring frequently. Reduce heat to medium low. Stir frequently and simmer until thickened so that the sauce starts to stick to the spoon, about 5 to 10 minutes.
Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g