Sauteed Brussels with Balsamic Glaze

This quick and tangy sautéed Brussels sprouts recipe is perfect when you need a standout side dish but have just minutes to spare. The secret is a glossy balsamic glaze that clings to every crisp leaf and brings out sweet earthiness in each bite. These mini cabbages get browned and caramelized, creating a hearty and crowd-pleasing dish that works for both weeknights and special meals.

The first time I made these was for a holiday potluck when I was short on time but wanted to impress. Now my friends always ask if I am bringing “those fancy sprouts” to gatherings.

Ingredients

• Fresh Brussels sprouts: Choose bright green ones with tight heads for the best crunch
• Oil: Look for avocado oil or extra virgin olive oil for high-heat cooking and rich flavor
• Salt and black pepper: Always use freshly ground pepper and kosher salt to enhance taste
• Balsamic glaze: Use a thick and glossy variety usually found near the vinegars for maximum flavor impact
• Honey: A spoon of any quality honey helps the glaze cling while mellowing tanginess

Step-by-Step Instructions

Prep the Brussels Sprouts:

Trim the tough ends from each sprout and peel away any discolored leaves. Cut each sprout into quarters. Smaller pieces caramelize better and absorb more sauce.

Heat the Pan:

Place a large skillet or cast iron pan on medium-high heat. When hot, swirl in enough oil to lightly coat the bottom. Wait for the oil to shimmer slightly before adding the sprouts.

Sauté to Golden Brown:

Add all the quartered Brussels sprouts into the pan in a mostly single layer. Let them cook undisturbed for four minutes so the cut sides brown deeply. Resist stirring too early as that prevents good caramelization.

Stir and Finish Browning:

Stir the sprouts and keep cooking for five or six more minutes, stirring occasionally so more surfaces get color. If they look dry, drizzle in a bit more oil to prevent sticking.

Add Flavor:

Sprinkle salt and freshly ground pepper over the tender sprouts. Pour in the balsamic glaze and honey. Toss everything together for just one minute over the heat until the glaze coats every leaf and the honey has blended in. Serve the sprouts piping hot.

Bookmark

My favorite part of this recipe is that glossy balsamic glaze. It turns regular sprouts into something crave-worthy. My kids were never fans of Brussels sprouts until I started making this version and now they happily pile them onto their plates.

Storage Tips

Leftover Brussels sprouts keep well in a covered container in the fridge for up to four days. Reheat in a skillet over low heat until warmed through and add a little extra oil if needed for shine. They freeze surprisingly well too. Layer cooled sprouts in freezer bags, squeeze out air, and label. Use within six months for best taste.

Ingredient Substitutions

If you do not have balsamic glaze on hand, you can simmer regular balsamic vinegar with a spoon of brown sugar until thickened as a quick substitute. Maple syrup works in place of honey for a twist or if you want a vegan version. For oils, both light olive oil and sunflower oil give a nice sear.

Serving Suggestions

These sprouts pair beautifully with rich meat entrees such as roasted pork chops, braised short ribs, or honey mustard chicken. They also taste great tossed into a crunchy salad or used as a topping for grain bowls with quinoa or wild rice. Sprinkle toasted nuts or crumbled feta over for an extra pop of flavor.

Bookmark

Cultural Context

Brussels sprouts have long been a holiday favorite across Europe and North America, prized for their sturdy texture and ability to carry bold sauces. Modern spins like this balsamic glaze dish build on the classic roasted method but make them weeknight-friendly and more vibrant.

Frequently Asked Questions

→ How do you get Brussels sprouts to brown perfectly?

Use a hot skillet, spread sprouts in a single layer, and avoid stirring too often. Letting them sear undisturbed helps them brown and caramelize for the best texture.

→ What ingredients help balance the flavor of Brussels sprouts?

A drizzle of honey and a balsamic glaze add sweetness and tang, complementing and softening the earthy flavor of the sprouts.

→ Can you make this dish in the oven instead of on the stove?

Yes! Toss sprouts in oil, salt, and pepper, roast at 425°F for 20 minutes, then finish with the glaze and honey before serving.

→ How do you store and reheat leftover sauteed Brussels sprouts?

Refrigerate in an airtight container for up to four days. Reheat gently in a skillet with a splash of oil to regain crispness.

→ What are good serving suggestions for brussels sprouts with balsamic glaze?

They pair well with bold mains such as pork chops, braised short ribs, or baked honey mustard chicken for a balanced meal.

→ Can you freeze sauteed brussels sprouts?

Yes, cool completely, pack into freezer bags, and use within six months for best flavor and texture.