Serves 2
30 min
Pan-Roasted Brussels Sprouts with Balsamic Glaze
Recipe GLPR16006015f5ac8b
Crispy Brussels sprouts halves seared in a hot skillet until golden and caramelized, then finished with a tangy balsamic vinegar reduction. This simple yet elegant vegetable side dish brings out the natural sweetness of the sprouts with a sophisticated depth of flavor. Serves 2 as a main course or 4 as a side.
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Ingredients
2 cups Brussels sprouts, cut in half lengthwise
3 tablespoons Olive oil
¼ cup Balsamic vinegar
Salt, to taste
Black pepper, to taste
Directions
Pat the Brussels sprout halves dry with paper towels and season with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Place the Brussels sprout halves flat-side down in the hot skillet, working in batches if needed to avoid crowding. Do not stir for 5–7 minutes, allowing them to develop a deep golden-brown crust.
Flip the Brussels sprouts and cook for another 3–4 minutes until the rounded sides are also golden and tender when pierced with a fork.
Pour the balsamic vinegar carefully into the skillet, tilting to coat all the sprouts. Reduce heat to medium and simmer for 2–3 minutes, stirring gently, until the vinegar reduces slightly and coats the Brussels sprouts in a glossy glaze.
Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and serve immediately.
