Pan-Roasted Brussels Sprouts with Raisin-Balsamic
User Reviews
5.0
12 reviews
Excellent
Pan-Roasted Brussels Sprouts with Raisin-Balsamic
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Perfectly seared and pan-roasted Brussels sprouts are drizzled with an irresistible, lightly sweet and tangy balsamic glaze. Great as an appetizer or side dish.
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Ingredients
For the brussels sprouts:
- 16 ounces Brussels sprouts, ends trimmed, halved through the stem end before trimming, wash and pat dry
- 1 tablespoon neutral high heat cooking oil such as avocado or grapeseed
- generous pinch of sea salt
For the glaze:
- ⅔ cup good quality balsamic vinegar
- ½ cup raisins
Instructions
Brussels sprouts:
- Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat.
- Add oil to pan. Lift and tilt pan to swirl oil around entire surface. When the oil is hot, place sprouts cut side down in a single layer. Don't move them once placed. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after 3 to 4 minutes. They should be golden brown but not charred.
- Transfer the pan to oven and set a timer for 5 minutes. Carefully remove the hot pan from oven, and flip the Brussels sprouts. (Start heating the balsamic and raisins now.)
- Bake for an additional 7 to 10 minutes, depending on their size. Larger Brussels sprouts will take close to 10 minutes to become barely fork tender, while small sprouts may only need 6 or 7 minutes in this final phase of cooking. Check levels of browning and tenderness. Remove pan from oven, and sprinkle with salt.
Balsamic reduction:
- In a small saucepan over medium-high heat combine vinegar and raisins. Bring to a boil, immediately lower heat to a simmer, and cook for about 10 minutes or until vinegar has reduced significantly and raisins are plump.
- Transfer Brussels sprouts to a serving dish. Drizzle with reduced balsamic and serve.
Notes
- Top Tips
- Serving and Storing
- Brussels sprouts are best enjoyed hot from the oven, but you can also refrigerate leftovers as you would any vegetable dish. Store the balsamic reduction separately.
- Make sure the Brussels sprouts are dry before you begin cooking. We don't want steam.
- Don't discard any leaves that fall off the outside when you trim the Brussels sprouts. Instead, save them and spray with oil. Toss them into the pan during step 2 before moving the pan to the oven. The leaves will get extra crispy and irresistible like a potato chip!
- If you don't have an oven-safe skillet or saute pan larger enough to hold all the sprouts at once, refer to the equipment tip in the post above.
Nutrition Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
4g
(6%)
Sodium
75mg
(3%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
800IU
(16%)
Vitamin C
90.8mg
(101%)
Calcium
50mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 75mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 90.8mg | 101% |
| Calcium | 50mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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