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Pan Seared Balsamic Glazed Brussels Sprouts

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These quick balsamic glazed brussels sprouts are crispy, lightly sweet and utterly delicious. Perfect healthy and easy vegan side dish for your holiday menu ready in 20 minutes!

Closeup of a Vegan Holiday Brussels Sprouts Side Dish.

Thank you La Baleine for sponsoring this post. The content and opinions expressed here are all my own.

Brussels sprouts are anything but boring if you know how to make them. As much as I love roasted brussels sprouts with butternut squash, these caramelized brussels sprouts are my current favorites.

Maple Glazed Brussel Sprouts Garnished with Pomegranate Seeds.

Why This Recipe Works

  • For this recipe you don’t need to turn on the oven (you can bake/roast something else in the meantime, how about this vegan pot pie?)
  • Pan seared balsamic glazed brussels sprouts take no more than 7 minutes in the skillet! Prepare them, fry them, add the maple balsamic glaze and serve them with festive garnishes.Closeup Shot of Brussels Sprouts Cut in Halves.
  • These cast iron brussels sprouts are ready in 20 minutes that makes them a great last minute side dish for Thanksgiving or Christmas.
  • Lightly sweet without added sugar, crispy and flavorful, these balsamic brussels sprouts will turn brussels sprouts haters into lovers.
  • The secret sauce is in the glaze that combines balsamic vinegar, maple syrup, olive oil and garlic. It makes them really special, takes away the bitterness and gives a ton of flavor!
  • Another special thing about these caramelized brussels sprouts is the garnishes.
  • Adding pomegranate arils and fresh rosemary makes them extra festive.Pomegranate Seeds on a Plate.
  • The finishing touch is the addition of Le Saunier de Camargue Fleur de Sel that adds a nice salty touch and balances all the flavors.
  • This high end French sea salt is harvested by hand from the surface of the water, that makes it the purest salt one can find. It’s a great addition to any dish thanks to its delicate flavor and crunchy texture.
  • Make sure to include these glazed brussel sprouts in your holiday menu or check these 50 vegan side dishes for Thanksgiving for more inspiration!

Glazed Brussels Sprouts in a Cast Iron Skillet.

Ingredients

Here is a full list of ingredients for these balsamic brussel sprouts. Check the recipe variations below.

For the brussels sprouts

  • Brussels sprouts
  • Olive oilBrussels Sprouts on a Copper Plate.

For the balsamic glaze

  • Balsamic vinegar
  • Maple syrup
  • Olive oil
  • Garlic

Ingredients for the Balsamic Glaze.

For the garnishes

  • Pomegranate arils
  • Fresh rosemary
  • Le Saunier de Camargue Fleur de Sel
  • Coarsely ground black pepper
  • Red pepper flakes

Garnishes for Brussels Sprouts.

How to Make Balsamic Glazed Brussels Sprouts

Prep the brussels sprouts

Remove the dark outer leaves from the brussels sprouts. Trim the ends of each brussels sprout making sure not to cut too much, otherwise the leaves might fall apart. Slice the brussels sprouts in half (see the picture) and set aside. Peel the pomegranate if needed.

Process Shot of Cutting and Peeling Brussels Sprouts.

Fry them

Heat a large cast iron or a nonstick skillet over medium heat. Add a lug of olive oil (about 1 tablespoon) and arrange the brussels sprouts on the skillet one by one, cut side down. You will need to do it twice, since they won’t fit all at once. Cook them for 5-6 minutes until slightly charred on the cut side (see the picture).

Brussels Sprouts in a Cast Iron Skillet Cut Side Down

Make the glaze

Blend together balsamic vinegar, maple syrup, 3 tablespoons olive oil and garlic in a mini food processor or a blender. You don’t need a very smooth consistency, small pieces of garlic are OK. Alternatively, use garlic powder instead of fresh garlic and combine the rest of the ingredients for the glaze in a medium bowl.

Balsamic maple glaze in a food processor.

Add the glaze

Add 1/3 of the glaze to the pan. It will sizzle a lot but that’s OK. Move the brussels sprouts around the pan to coat them with the glaze using a spatula. Cook for 1 more minute and remove from the pan.

Adding Balsamic Glaze to Brussels Sprouts in a Skillet.

Make the second batch if needed

Add a lug of olive oil to the pan and repeat with the rest of the brussels sprouts.

Balsamic Glazed Brussels Sprouts in a Pan.

Garnish

Combine the two batches and add the remaining 1/3 of the glaze. Garnish with pomegranate arils and fresh rosemary. Season with Le Saunier de Camargue Fleur de Sel, red pepper flakes, and coarsly ground black pepper.

Process Shot of Garnishing Brussels Sprouts.

What to Serve It With

These maple brussels sprouts make a perfect holiday side dish. You can serve them with any main dish of your choice. Here are some ideas for vegan holiday mains and appetizers that pair well with brussels sprouts:

Tip: Check other vegan Thanksgiving menu ideas like best vegan appetizers, soups, salads, main dishes, sides and desserts.

Make sure to make a big batch of German mulled wine (Gluhwein) that pairs so well with festive dishes like this one.

Brussels Sprouts with Pomegranate and Sea Salt.

Cook’s Tips

  • Make these balsamic glazed brussels sprouts for a last minute holiday side dish.
  • Fry them in a single layer cut side down. You might need to do it twice, depending on how large your skillet is.
  • Reserve the glaze to serve it as a sauce with the brussels sprouts.
  • Make them festive by adding garnishes like pomegranate arils and fresh rosemary.
  • Season with coarsely ground black pepper, chili flakes and Le Saunier de Camargue Fleur de Sel for an extra kick of flavor.
  • Cast iron brussels sprouts are best served fresh as they get soggy in the fridge.
  • You can still store them in the fridge for up to 3 days. To make them crispy again, fry them in a pan until the liquid is evaporated.
  • Find 50 more vegan Thanksgiving side dish ideas for your holiday menu.

A Serving Dish with Brussels Sprouts.

Recipe Variations

  • Use any frying oil of your choice instead of olive oil (canola, avocado and sunflower oils will work just as good).
  • Substitute other liquid sweeteners like agave juice or honey for maple syrup. You can also use brown sugar for this recipe, about 4 tablespoons.
  • Use about 2 teaspoons of garlic powder instead of fresh garlic. This way you don’t need to use a food processor.
  • Skip the chili flakes if you don’t want an extra kick of hotness.
  • Fresh rosemary can be skipped as well as it has a purely decorative purpose here.

Balsamic Glazed Brussels Sprouts in a Rectangular Serving Dish.

 

 

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5 from 1 vote

Pan Seared Balsamic Glazed Brussels Sprouts

These quick balsamic glazed brussels sprouts are crispy,lightly sweet and utterly delicious. Perfect healthy and easy vegan side dish foryour holiday menu ready in 20 minutes!
Course Side Dish
Cuisine American, European
Keyword balsamic brussel sprouts, balsamic glazed brussels sprouts, caramelized brussels sprouts, cast iron brussels sprouts, fried brussels sprouts, glazed brussel sprouts, maple brussels sprouts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 290kcal
$5

Ingredients

For the brussels sprouts:

  • 1.5 lb or 750 g brussels sprouts
  • 5 tablespoons olive oil divided

For the balsamic glaze (makes ½ cup):

For the garnishes:

  • ½ cup pomegranate arils
  • 4 sprigs fresh rosemary
  • ½ teaspoon Le Saunier de Camargue Fleur de Sel
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon red pepper flakes

Instructions

Prep the brussels sprouts

  • Remove the dark outer leaves from the brussels sprouts. Trim the ends of each brussels sprout making sure not to cut too much, otherwise the leaves might fall apart. Slice the brussels sprouts in half (see the picture) and set aside. Peel the pomegranate if needed.

Fry them

  • Heat a large cast iron or a nonstick skillet over medium heat. Add a lug of olive oil (about 1 tablespoon) and arrange the brussels sprouts on the skillet one by one, cut side down. You will need to do it twice, since they won’t fit all at once. Cook them for 5-6 minutes until slightly charred on the cut side (see the picture).

Make the glaze

  • Blend together balsamic vinegar, maple syrup, 3 tablespoons olive oil and garlic in a mini food processor or a blender. You don’t need a very smooth consistency, small pieces of garlic are OK. Alternatively, use garlic powder instead of fresh garlic and combine the rest of the ingredients for the glaze in a medium bowl.

Add the glaze

  • Add 1/3 of the glaze to the pan. It will sizzle a lot but that’s OK. Move the brussels sprouts around the pan to coat them with the glaze using a spatula. Cook for 1 more minute and remove from the pan.

Make the second batch if needed

  • Add a lug of olive oil to the pan and repeat with the rest of the brussels sprouts.

Garnish

  • Combine the two batches and add the remaining 1/3 of the glaze. Garnish with pomegranate arils and fresh rosemary. Season with Le Saunier de Camargue Fleur de Sel, red pepper flakes, and coarsly ground black pepper.

Notes

Cook’s Tips

  • Make these balsamic glazed brussels sprouts for a last minute holiday side dish.
  • Fry them in a single layer cut side down. You might need to do it twice, depending on how large your skillet is.
  • Reserve the glaze to serve it as a sauce with the brussels sprouts.
  • Make them festive by adding garnishes like pomegranate arils and fresh rosemary.
  • Season with coarsely ground black pepper, chili flakes and Le Saunier de Camargue Fleur de Sel for an extra kick of flavor.
  • Cast iron brussels sprouts are best served fresh as they get soggy in the fridge.
  • You can still store them in the fridge for up to 3 days. To make them crispy again, fry them in a pan until the liquid is evaporated.
  • Find 50 more vegan Thanksgiving side dish ideas for your holiday menu.

Recipe Variations

  • Use any frying oil of your choice instead of olive oil (canola, avocado and sunflower oils will work just as good).
  • Substitute other liquid sweeteners like agave juice or honey for maple syrup. You can also use brown sugar for this recipe, about 4 tablespoons.
  • Use about 2 teaspoons of garlic powder instead of fresh garlic. This way you don’t need to use a food processor.
  • Skip the chili flakes if you don’t want an extra kick of hotness.
  • Fresh rosemary can be skipped as well as it has a purely decorative purpose here.

Equipment

spatula
cutting board
chef's knife
cast iron skillet
mini food processor

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 749mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1320IU | Vitamin C: 147mg | Calcium: 90mg | Iron: 3mg
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Maple Balsamic Brussels Sprouts Pinterest Image.
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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