These Balsamic Glazed Brussels Sprouts are the perfect balance of savory and sweet! A delicious and easy side dish for any meal!
How many ways can you eat a Brussels Sprout? Probably too many to count. One reason I love them is they act like little sponges…soaking up whatever goodness you cook them with.
I like to cut mine in half and sauté them in some olive oil, salt, and pepper on the stove. Pan-fried Brussels sprouts? Oh yes. This cooks them much quicker than baking in the oven and I have more control over how long they cook on each side.
Sometimes I like to sprinkle them with Asiago cheese and let them get all ooey and gooey.
This time I added some balsamic vinegar to them right before they were completely cooked. They soaked it right up, giving them a sweet caramelized glaze. Mmmm, soo good!
They are the perfect veggie to serve with anything - especially my Standing Rib Roast and Creamy Parmesan Risotto. (Which by the way, with the addition of the Chocolate Hazelnut Tart, makes up the ultimate Christmas dinner menu at my house this year.)
These Balsamic Brussels Sprouts a really easy veggie to prepare for any night of the week. Here are all the details...
How to cook Brussels sprouts:
First, cut off the very end of each Brussels Sprout, leaving most of it intact (this will keep the sprouts from falling apart while they are being cooked.) Then cut each one in half length-wise.
Add 1-2 tablespoons of olive oil to a large skillet on medium-high heat. Place the cut side down for about 3-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.)
Sprinkle with salt and pepper, then rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
Add the balsamic vinegar to the pan and allow the Brussels Sprouts to soak it all up - sauté them for another 1-2 more minutes.
Then slide these Balsamic Brussels Sprouts into a serving dish, sprinkle them with Parmesan cheese and dig in!
This is another one of those veggie recipes that don’t involve a moving truck full of ingredients, can be thrown together in a short amount of time, and most importantly is delicious. Because you can't always make bacon-wrapped brussels sprouts.
For a short and sweet side dish give these Balsamic Brussels Sprouts a try!
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Balsamic Glazed Brussels Sprouts
Brussels Sprouts with balsamic vinegar, for a sweet caramelized glaze.
- 1 ½ pounds Brussels Sprouts
- 2 tablespoons olive oil
- salt and pepper
- 3 tablespoons balsamic vinegar
- grated Paresean Cheese for serving if desired
- Gently cut off the very end of each Brussels Sprout, leaving most of it intact (this will keep the sprouts from falling apart while they are being cooked.)
- Next cut each one in half length-wise.
- Add 1-2 tablespoons of olive oil in a large skillet on medium-high heat. Place the cut Brussels Sprouts flat side down for about 3-5 minutes and let them brown. (Be sure to not overcrowd. If all the Brussels Sprouts don’t fit in the pan, sauté a second batch.)
- Sprinkle with salt and pepper, then rotate the Brussels Sprouts onto their other side in the pan and sprinkle again with salt and pepper. Sauté for 2-3 more minutes.
- Drizzle with balsamic vinegar and cook about 1-2 more minutes in the pan.
- Slide the Brussels Sprouts onto a serving dish and dig in!
The Brussels Sprouts should be a little crunchy. If they cook too long, they will be bitter.
You could sprinkle some crumbled bacon over them, or grated parmesan cheese.
Serving Size3 ounces
Amount Per Serving Calories 72Total Fat 3gUnsaturated Fat 0gSodium 22mgCarbohydrates 8gFiber 3gSugar 2gProtein 2g
I added sautéed shallots, and a tablespoon of pine nuts. I think it brought it to another level
Sounds delicious Ed, so glad you liked it. Thanks for your comment! 🙂 - H&B
These are my new side to so many meals including just a sandwich. They are quick to make and so few ingredients that are normal to have in my kitchen.
That's so awesome, Linda! We make them all the time as well. It's so great to hear someone else enjoys them as much as I do!😁
These look super yummy! 🙂
I haven't try this before but it does look delicious.
Thank you Christina! I'm kind of crazy about Brussels Sprouts and I find that sautéing them on the stove is not only the quickest method but the tastiest as well. The addition of balsamic in this recipe gives them a hint of sweetness and caramelization. You should give them a try!
Super yum! I'm a Brussels sprouts fanatic and these look amazing!
Thanks Carol! They are all caramelized and tasty!
Excellent recipe. So easy, quick and a great way to transform boring Brussels.
I'm glad you enjoyed the recipe Todd! Thanks for the props!?
Can't wait! Even though I'm on bedrest, I am totally requesting this be made for our New year's Eve dinner! yum yum!
I think you'll love them - they are so yummy and healthy!!