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

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 290kcal

Author Elena Szeliga

Cost $5

Equipment

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):

2 ½ tablespoons balsamic vinegar
2 ½ tablespoons maple syrup
2 cloves garlic or 2 teaspoons garlic powder

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.

Nutrition