Pan-Roasted Brussels Sprouts with Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender pan-roasted Brussels sprouts finished with a sweet and tangy balsamic reduction for a caramelized vegetable side. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs Brussels sprouts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp brown sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add 1 lb halved Brussels sprouts cut side down in a single layer. Cook without stirring for 7-8 minutes until the cut sides are deeply golden and caramelized.
2. Step 2: Stir the Brussels sprouts and season with 1 tsp salt and 1/2 tsp black pepper. Continue to cook for another 4-5 minutes until tender but still slightly firm.
3. Step 3: Meanwhile, in a small saucepan, combine 1/4 cup balsamic vinegar and 1 tbsp brown sugar. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens to a syrupy glaze, about 5 minutes.
4. Step 4: Drizzle the balsamic glaze over the Brussels sprouts in the skillet and toss to coat evenly. Remove from heat and serve warm as a flavorful side dish.