It doesn’t take a lot of effort to bring out the sweet, nutty flavor of Brussels sprouts. This simple recipe uses only light seasonings, and then lets the sprouts shine.
A garlic and balsamic glaze makes a dramatically flavorful sauce to drizzle on top. Ideal for a light side dish, these Brussels sprouts have less than 80 calories per serving.
Cooking halved Brussels sprouts cut side down gently caramelizes them and brings out their sweetness.
Once they’re golden brown, simply stir and then cook until they are the crispness or softness you prefer.
If you have leftovers, try using them in this Turkey and Brussels Sprouts Frittata recipe.
Pro tip: Remaining balsamic glaze can be served over meat, salmon, roasted vegetables, strawberries, kale chips, etc.
Blistered Brussels Sprouts
This simple Brussels sprouts recipe uses only light seasonings, and then lets the sprouts shine.
- 1 cup balsamic vinegar
- 2 cloves garlic, coarsely chopped
- 1 lb. Brussels sprouts, ends trimmed, cut in half lengthwise
- ¼ tsp. sea salt (or Himalayan salt)
- 2 Tbsp. water
Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
Remove from heat; cool. Remove garlic. Set aside.
Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
Place Brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
Add salt; cook for 1 to 2 minutes.
Add water; cook until water has evaporated.
Top each serving with 1 Tbsp. balsamic glaze; serve immediately.
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Photos by Kirsten Morningstar