By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
168 cal · 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.
Comments
Every ingredient is stocked at every major Charlotte chain—brussels sprouts are reliably available year-round, and olive oil, balsamic vinegar, salt, and pepper are pantry staples. The cost per serving runs about $2.50 to $3.00 depending on sprouts quality, making this genuinely cheap. The stated 30 minutes is honest; trimming and pan-roasting takes roughly that, and the dish requires minimal active attention once the sprouts hit the pan. It does not reheat particularly well—the sprouts soften considerably and lose their caramelized edge—so it is best eaten the night of, but that is the only meaningful drawback for a weeknight side.
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