Pan-Roasted Brussels Sprouts with Raisin-Balsamic
User Reviews
5
Pan-Roasted Brussels Sprouts with Raisin-Balsamic
Description
This recipe begins by washing, drying, trimming, and halving Brussels sprouts. They are cooked cut-side down in hot oil in an oven-safe sauté pan without moving them initially to develop a golden crust. After a brief stint on the stovetop, the pan is transferred into a hot oven to finish roasting, flipping midway to ensure even cooking and browning. The sprouts emerge tender with a nicely caramelized exterior.
Simultaneously, a balsamic vinegar and raisin mixture is gently heated to reduce in volume and concentrate flavors into a syrupy glaze. This reduction brings sweetness from the raisins balanced by the vinegar's acidity, which enhances the sprouts' flavor.
The finished dish pairs the savory roasted Brussels sprouts with the glossy raisin-balsamic glaze, adding depth and complexity. Crispy Brussels leaves can also be reserved from trimming and roasted separately for a crisp garnish, contributing additional texture.
Leftover sprouts are best refrigerated with the glaze stored separately to maintain their texture. Cooking equipment recommendation includes an oven-safe skillet large enough to hold all sprouts in one layer to ensure even browning.
Ingredients
For the brussels sprouts:
- 16 ounces Brussels sprouts before trimming, wash and pat dry, ends trimmed, halved through the stem end
- 1 tablespoon cooking oil such as avocado or grapeseed, neutral high heat
- generous pinch of salt sea salt
For the glaze:
- ⅔ cup balsamic vinegar good quality
- 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
- Ensure Brussels sprouts are completely dry before cooking to avoid steaming and promote browning.
- Save outer leaves trimmed from the sprouts, spray with oil, and roast them to create crispy chips.
- Store leftover Brussels sprouts and balsamic reduction separately to keep sprouts from becoming soggy.
- Use an adequately sized oven-proof sauté pan to hold all sprouts in one layer for even roasting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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