Prepare to transform the humble Brussels sprout from a childhood nightmare into a culinary masterpiece that will have your dinner guests swooning! This balsamic glazed recipe turns these tiny green gems into caramelized, crispy delights that are so addictively delicious, you'll wonder why you ever avoided them in the first place. With a perfect balance of golden-brown edges, tangy balsamic reduction, and a hint of sweetness, these Brussels sprouts are about to become the star of your dinner table.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- 1 tablespoon honey (optional)
Instructions
- Prepare the Brussels sprouts by thoroughly washing them under cold running water. Trim off the stem ends and slice each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Pat the halved Brussels sprouts completely dry using paper towels. Moisture will prevent proper caramelization, so ensure they are as dry as possible.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat. The pan should be large enough to allow sprouts to sit in a single layer without overcrowding.
- Once the oil is shimmering and hot, carefully place Brussels sprouts cut-side down in the pan. Allow them to sauté undisturbed for 4-5 minutes until they develop a deep golden-brown caramelized crust.
- Gently flip the sprouts and cook the rounded side for an additional 3-4 minutes until they are tender and have a nice color.
- Season with salt and freshly ground black pepper to taste during the cooking process.
- Reduce heat to medium-low and pour balsamic vinegar into the pan. If using honey, add it now. Swirl the pan to coat the sprouts and allow the vinegar to reduce and create a glossy glaze.
- Cook for an additional 1-2 minutes, continuously moving the sprouts to ensure even glazing and prevent burning.
- Remove from heat and transfer to a serving dish. The balsamic glaze should be thick and coating the sprouts beautifully.
- Serve immediately while hot, garnishing with additional fresh cracked pepper if desired.
Tips
- Dry is the Key: Moisture is the enemy of crispy Brussels sprouts. Use paper towels to thoroughly pat the sprouts dry before cooking to ensure maximum caramelization.
- Pan Selection Matters: Use a heavy-bottomed skillet or cast-iron pan to ensure even heat distribution and perfect browning.
- Don't Overcrowd: Give your sprouts breathing room! If the pan is too crowded, they'll steam instead of caramelize.
- Cut-Side Down is Crucial: Always start with the cut-side down to achieve that beautiful golden-brown crust.
- Watch the Heat: Medium-high heat is perfect for achieving crispy edges without burning.
- Balsamic Glaze Tip: Add honey for a touch of sweetness that complements the tangy balsamic vinegar.
- Serve Immediately: These sprouts are best enjoyed hot and fresh, right out of the pan when the glaze is at its glossiest.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
