Sauteed Brussels Sprouts Balsamic (Printer-Friendly)
Sauteed Brussels sprouts finished with tangy-sweet balsamic glaze and honey, ready in minutes for a vibrant side.
# What You’ll Need to Cook:
→ Main Vegetables
01 -
500 g fresh Brussels sprouts, stems trimmed, outer leaves removed, quartered
→ Oil and Seasonings
02 -
2 tablespoons extra virgin olive oil or avocado oil
03 -
1/2 teaspoon fine sea salt
04 -
1/4 teaspoon freshly ground black pepper
→ Sauce
05 -
2 tablespoons balsamic glaze
06 -
1 tablespoon honey
# Steps to Prepare:
01 -
Trim the stems from the Brussels sprouts, discard any discolored outer leaves, and cut each sprout into quarters.
02 -
Place a large skillet or cast-iron pan over medium-high heat and allow it to become hot.
03 -
Add the oil to the pan, swirl to coat evenly, then add the quartered Brussels sprouts, stirring gently to coat with oil.
04 -
Let the Brussels sprouts cook undisturbed for 4 minutes to achieve a golden color, then stir and continue to sauté for an additional 3–4 minutes until evenly caramelized.
05 -
Sprinkle the Brussels sprouts with salt and pepper, pour in the balsamic glaze and honey, then toss to coat thoroughly and cook for 1 minute more.
06 -
Transfer the sautéed Brussels sprouts to a serving dish and serve while hot.
# Extra Cooking Tips:
01 -
For best results, use a large pan to allow the sprouts space to brown evenly; overcrowding may cause steaming rather than browning.
02 -
Avoid frequent stirring to promote caramelization and develop crisp edges.
03 -
Enhance texture by topping with toasted nuts, crumbled feta, or crispy onions before serving.
04 -
To reheat, sauté leftovers in a covered pan over low heat with a small amount of oil until warmed through.