Pan-Roasted Brussels Sprouts with Balsamic Glaze and Toasted Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Brussels sprouts pan-roasted until caramelized, finished with a tangy balsamic glaze and crunchy toasted walnuts for a savory side. This Mediterranean-inspired vegetarian recipe, ready in about 25 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 200 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.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb trimmed and halved Brussels sprouts cut side down, sprinkle with 3/4 tsp salt and 1/2 tsp black pepper. Cook without stirring for 6-7 minutes until the cut sides are deeply golden and caramelized.
  2. Step 2: Flip the Brussels sprouts and cook for an additional 3-4 minutes until tender but still firm.
  3. Step 3: Meanwhile, toast 1/3 cup walnuts in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove and set aside.
  4. Step 4: In a small bowl, whisk together 2 tbsp balsamic vinegar and 1 tbsp honey. Pour over the Brussels sprouts and toss to coat evenly. Cook for 1-2 more minutes until the glaze thickens and coats the sprouts.
  5. Step 5: Remove from heat, sprinkle toasted walnuts on top, and serve warm for a balanced sweet, tangy, and nutty side.

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