Pan-Roasted Brussels Sprouts with Balsamic Glaze
Tender pan-roasted Brussels sprouts finished with a sweet and tangy balsamic reduction for a caramelized vegetable side. This mediterranean-inspired vegetarian ready in about 20 minutes pairs trimmed and halved 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Brussels Sprouts with Balsamic Glaze take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Roasted Brussels Sprouts with Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Roasted Brussels Sprouts with Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Roasted Brussels Sprouts with Balsamic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Roasted Brussels Sprouts with Balsamic Glaze?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
