Balsamic Glazed Brussels Sprouts - Tender pan-seared Brussels Sprouts finished in a mouthwatering balsamic glaze topped with freshly grated parmesan cheese. Serve as a delicious healthy side dish with your favorite main courses.
This recipe will serve about 4-5 people as a side dish. You can also serve these delicious Balsamic Glazed Brussels Sprouts as an appetizer.
We served ours with grilled chicken and a baked potato. These would also be delicious served with steak, pot roast and so much more. I will link a few of my favorite main courses to serve with Brussels Sprouts for you below.
Ingredients You Need To Make Balsamic Glazed Brussels Sprouts:
Brussels Sprouts - About twenty Brussels sprouts cut in half with the ends removed.
Balsamic Vinegar - A good quality balsamic vinegar is best. We will use this to make the glaze.
Honey - Honey goes into making the balsamic glaze. It adds a nice sweetness to the glaze and balances out the acidity in the vinegar.
Olive Oil - You can use olive oil or avocado oil in this recipe.
Butter - Salted or unsalted butter both work great. We use this to sauté the Brussels in.
Salt - We use Himalayan or sea salt typically. You can use your favorite cooking salt.
Black Pepper - Fresh cracked or ground blacked pepper used as seasoning.
Garlic Powder - We use garlic powder to season the sprouts with while they cook.
Water - To steam the Brussels Sprouts on the stove for a tender and not chewy end result.
Tools To Have On Hand For This Recipe:
- Large Non-Stick Skillet - To sear the sprouts in and to cook balsamic glaze.
- Measuring Spoons & Cups - For properly measuring all of your ingredients.
- Chef Knife + Cutting Board - To cut the sprouts in half prior to cooking.
How To Make Balsamic Glazed Brussels Sprouts:
Make Balsamic Glaze: Add balsamic vinegar and honey to a small nonstick skillet over medium-low heat. Let simmer until glaze reduces to half and thickens. Remove from heat and transfer to a small bowl to cool.
Heat oil in a large skillet over medium heat. Season Brussels sprouts with salt, pepper and garlic powder.
Place sprouts flat side down in the hot skillet. Pour ¼ cup water evenly around the sprouts. Cover with lid and cook for about 10 minutes until bottoms are golden.
Remove lid and flip sprouts over (golden side up). Add about 2 tablespoons water around the sprouts. Sprinkle in chunks of butter. Cover with lid and cook for another few minutes until sprouts are tender.
Remove lid and turn heat up to medium-high to cook off any excess liquids.
When done, drizzle with balsamic vinegar and sprinkle with freshly grated parmesan cheese. Enjoy!
More Brussels Sprouts Recipes:
Teriyaki Glazed Brussels Sprouts - Delicious golden pan seared Brussels sprouts tossed with teriyaki sauce.
Brussels Sprouts and Sweet Potatoes - Tossed with crispy bacon, sweet cranberries and toasted pine nuts. Serve as super delicious healthy side dish recipe during the Holiday's or anytime of year!
Main Courses To Serve with Brussels Sprouts:
Oven Ribeye Steak - Crusty, tender and delicious bone-in ribeye steaks seared on a cast iron skillet and finished in the oven.
Pesto Chicken Parmesan - Delicious crispy parmesan chicken with pesto sauce, melty mozzarella cheese and sun-dried tomatoes.
Slow Cooker Balsamic Brown Sugar Pork Roast - Tender and delicious pork roast slow cooked in a crockpot with a sticky balsamic brown sugar glaze.
Slow Cooker Red Wine Pot Roast - Tender and delicious slow cooked beef roast in red wine sauce made simply in your slow cooker/crockpot.
Balsamic Glazed Brussels Sprouts
Ingredients
Balsamic Glaze:
- ¼ cup Balsamic Vinegar
- 1 tablespoon Honey
Brussels Sprouts:
- 20 Brussels Sprouts cut in half, ends trimmed
- 1 tablespoon Olive Oil
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 tablespoon Butter cut into 8 chunks
- ¼ cup Water + 2 tbsp
- Parmesan Cheese finely grated (optional garnish)
Instructions
- Make Balsamic Glaze: Add balsamic vinegar and honey to a small nonstick skillet over medium-low heat. Let simmer until glaze reduces to half and thickens. Remove from heat and transfer to a small bowl to cool.
- Heat oil in a large skillet over medium heat. Season Brussels sprouts with salt, pepper and garlic powder.
- Place sprouts flat side down in the hot skillet. Pour ¼ cup water evenly around the sprouts. Cover with lid and cook for about 10 minutes until bottoms are golden.
- Remove lid and flip sprouts over (golden side up). Add about 2 tablespoons water around the sprouts. Sprinkle in chunks of butter. Cover with lid and cook for another few minutes until sprouts are tender.
- Remove lid and turn heat up to medium-high to cook off any excess liquids.
- When done, drizzle with balsamic vinegar and sprinkle with freshly grated parmesan cheese. Enjoy!
Nutrition
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