All you need is 10 minutes with a skillet to make the yummiest, crispiest, golden-brown balsamic glazed Brussels sprouts! So easy!
😍 Carbs in Brussels sprouts - 5g net carbs per cup
😋 Why you'll love this recipe
This quick and easy recipe results in the yummiest, most mouth-watering Brussels sprouts that you've ever had! They are pan-roasted, then glazed in a balsamic reduction, in 10 minutes, with no need for an oven. Impress your friends, family and yourself with just a few simple ingredients.
🥗 Diet
This Brussels sprouts recipe is diabetic-friendly, keto, low-carb, vegan, vegetarian, gluten-free, nut-free and dairy-free so you can serve it to all of your family and friends.
Brussels sprouts are super healthy! Check out the nutrition facts label below. A cup of Brussels sprouts serves up the recommended daily value of vitamin C!
🛒Ingredients
All you need are a pound of Brussels sprouts, olive oil, balsamic vinegar and salt and pepper to taste.
Check the label. Balsamic vinegar should contain no added sugars, and no more than 2g carbs per tablespoon.
🍇 Substitutions
If you don't have balsamic vinegar, use your favorite vinegar, or lemon juice, as a counterbalance to the richness of the olive oil in this recipe.
🛑 DO NOT substitute balsamic vinegar with store bought balsamic glaze.
If you are counting carbs, avoid this ingredient. Commercial balsamic glaze is very high in carbs. Just two tablespoons of a popular brand contains 15 grams of carbs. That's way more than soda! These glazes are made with concentrated grape juice (grape "must" on the label), and/or contain added sugar, corn syrup or corn starch to thicken the glaze.
🔪 Equipment you'll need
You need a skillet with a lid, a knife, cutting board, a spatula or tongs.
👩🏻🍳 Instructions
Step 1: Cut Brussels sprouts in half.
Step 2: Place Brussels sprouts into the skillet. Add olive oil.
Start with a cold skillet. Add enough oil to cover the bottom of the skillet.
Step 3: Arrange each sprout half cut-side down.
Step 4: Cover and cook over medium-high heat, do not stir, for 3 minutes.
Covering the skillet lightly steams the Brussels sprouts.
Step 5: Remove lid. Cook 3 minutes until golden brown and crispy on the bottom.
Step 6: Over high heat, deglaze pan with balsamic vinegar. Reduce vinegar by half. Toss Brussels sprouts in glaze. Season with salt and pepper.
🛎 How to serve
Serve immediately or keep warm until ready to serve.
🐿 How to store
Prior to cooking, store Brussels sprouts in the fridge. Uncut Brussels sprouts should last up to 5 days.
Once cooked, store in an airtight container in the refrigerator for up to a week.
❄️ How to freeze
Cooked Brussels sprouts can be stored in an airtight container in the freezer for up to 6 months.
💭 Top tips
Don’t leave them whole! Brussels sprouts must be cut open to release their full flavor potential while cooking. The simple step of cutting a Brussels sprout open makes all the difference between tasty and bland Brussels sprouts.
Why? Because cutting them increases brown-able surface area, which increases the caramelization (of sugars) and maillardization (of proteins) in the Brussels sprouts while cooking. Both are responsible for improving the tastiness of browned foods.
I didn't make this up, check out How Science Can Make Brussels Sprouts Taste Good by Dan over at America’s Test Kitchen.
🧐 Frequently asked questions
Yes. They are full of fiber and vitamin C. Brussels sprouts are cruciferous vegetables. According to WebMD, "cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes."
Simply and quickly cooked. Just follow this recipe 😃
Yes. No worries if your dog snatches a Brussels sprout off your plate, but too many and your dog may experience digestive issues.
Balsamic glazed Brussels sprouts recipe card
- Total Time: 10 minutes
- Yield: 5 cups 1x
- Diet: Diabetic
Description
All you need is 10 minutes with a skillet to make the yummiest, crispiest, golden-brown balsamic glazed Brussels sprouts! So easy!
Ingredients
- 1 pound of Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper to taste
Instructions
- Trim and cut Brussels sprouts in half to maximize surface area for browning.
- Starting with a cold skillet, add olive oil. Place Brussels sprouts into the skillet. Arrange each half cut side down.
- Cover and cook over medium-high heat (320°F). Do not stir, for 3 minutes. Covering the skillet lets the water in the Brussels sprouts lightly steam them.
- Remove lid. Cook another 3 minutes until golden brown and crispy on the bottom.
- Over high heat, deglaze pan with balsamic vinegar. Give the pan a shake and cook for a minute to reduce vinegar by half. Toss Brussels sprouts in balsamic vinegar to glaze them. Season with salt and pepper.
- Transfer Brussels sprouts to a serving platter.
Notes
- Don’t leave them whole. Brussels sprouts must be cut open to release their flavor while cooking. The simple step of cutting a Brussel sprout open makes all the difference between tasty and bland Brussels sprouts.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: sides
- Method: pan-roasting
- Cuisine: American
More vegetable side dish recipes
- Roasted honeynut squash
- Instant pot spaghetti squash
- If you own a Traeger grill or pellet smoker, check out my friend Kita's BBQ glazed smoked brussels sprouts with bacon recipe.
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