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5.0 from 12 votes

Pan-Roasted Brussels Sprouts with Raisin-Balsamic

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 125 kcal
Course: Side Dish
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat.
  2. 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.
  3. 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.)
  4. 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:
  1. 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. 
  2. 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

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

% 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.