Crispy brussels sprouts drizzled with sweet balsamic vinegar are my way of starting the year off right. They are so delicious, you’ll hardly feel like you’re eating health food.
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It’s January 2nd and I am officially all partied out. I’ve eaten all the scrumptious foods, consumed all the wine and champagne, stayed up way too late, and now it’s time to turn over a new leaf. I’m going to eat all the healthy vegetables, starting with these pan-seared crispy balsamic Brussels sprouts.
When I cook Brussels sprouts, I usually roast them in the oven. At least I did until I discovered this stovetop method. I love cooking them this way because they get addictively crispy. A drizzle of balsamic adds flavor and balances out the veggie’s bitter notes.
I like to use a large cast-iron skillet (affiliate link) for this recipe, but any large, heavy-bottomed skillet will work.
What ingredients do you need to make crispy Brussels sprouts?
Every time I serve these browned and crispy Brussels sprouts to my family I am amazed by the rave reviews they get. People love them. Even people who say they don’t like Brussels sprouts! And the best part is that the recipe is super easy and only requires a few ingredients:
- Brussels sprouts
- Olive oil
- Balsamic vinegar
What’s better, big or small sprouts?
For other preparations, I often look for small sprouts, but for this recipe, I think bigger is better. Because these are halved and seared on their cut sides, then turned over one at a time to finish cooking, the bigger they are the easier the task. That said, you can certainly use small sprouts if that’s what you have.
How do you cook brussels sprouts so they are not bitter?
Brussels sprouts, like other sturdy winter greens including kale and chard, do often have a hint of bitterness. This recipe balances that bitterness with a drizzle of tangy-sweet balsamic vinegar. If you have syrupy aged balsamic vinegar, that’s even better.
Should you cut brussels sprouts in half before cooking?
That really depends on your recipe. For this particular recipe, you want to trim the Brussels sprouts and halve them before cooking. Exposing the cut side to the direct heat of the pan is what gives them the crispy edges that make this dish so irresistible.
How do you know when your sprouts are done?
The fork test is the best way to tell if your Brussels sprouts are done. Just poke the tines of a fork (or a small knife) into the sprouts. When they’re done, the fork will pierce the vegetable easily.
How do you clean and prep Brussels sprouts?
Rinse your sprouts well in cold, running water. Cut off the stem ends and trim off any ragged outer leaves. For some recipes, you can leave the sprouts whole, but for this recipe, cut them in half through the stem end.
More healthy recipes you’ll love
- Superfood Kale Salad
- Green Bean Salad with Crispy Fried Onions
- Vegetarian Wild Mushroom Meatloaf
- Israeli Couscous Salad with Hummus Vinaigrette
- 2 tablespoons olive oil
- 1 1/2 pounds Brussels sprouts, trimmed and halved through the stem
- 3 garlic cloves, smashed
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar (preferably aged balsamic)
- Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
- Add the sprouts to the skillet, arranging them in a single layer, cut side down. Cook for 3 to 5 minutes without moving the sprouts, until the cut sides are nicely browned.
- Turn the sprouts over, add the smashed garlic, and season with salt and pepper. Cook for 3 to 5 minutes more, until the sprouts are tender.
- Remove the skillet from the heat and immediately pour the balsamic vinegar over the sprouts. Stir to mix and serve immediately.
Amount Per Serving Calories 133 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 0mg Sodium 184mg Carbohydrates 15g Net Carbohydrates 0g Fiber 5g Sugar 4g Sugar Alcohols 0g Protein 5g