Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-sautéed Brussels sprouts finished with a rich balsamic reduction and crunchy toasted walnuts for a vibrant side dish. This mediterranean-inspired vegetarian ready in about 25 minutes pairs trimmed and halved Brussels sprouts, extra virgin olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 1 lb halved Brussels sprouts cut-side down and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Cook undisturbed for 6-7 minutes until the undersides are golden brown and caramelized.
  2. Step 2: Stir the Brussels sprouts and continue to sauté for 3-4 minutes until tender but still bright green.
  3. Step 3: In a small dry pan over medium heat, toast 1/3 cup chopped walnuts for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat.
  4. Step 4: Pour 3 tbsp balsamic vinegar and 1 tsp honey into the Brussels sprouts pan, stirring to coat and simmer for 2 minutes until slightly thickened and glossy.
  5. Step 5: Remove from heat, sprinkle the toasted walnuts over the Brussels sprouts, and toss gently before serving warm.

Frequently asked questions

How long does Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts take to make?

Total time is about 25 minutes (10 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 Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts?

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 Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts 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.

Is Sautéed Brussels Sprouts with Balsamic and Toasted Walnuts vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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