Pan Seared Balsamic Glazed Brussels Sprouts
User Reviews
5
Pan Seared Balsamic Glazed Brussels Sprouts
Description
The brussels sprouts are prepared by trimming the ends and removing outer leaves, then halving. They are pan seared in olive oil cut-side down until they develop a lightly charred surface, enhancing their natural sweetness and texture. The balsamic glaze is made by blending balsamic vinegar, maple syrup, olive oil, and garlic, creating a dressing with acidity and sweet undertones.
After searing, the glaze is added to coat the sprouts. The dish is finished with garnishes including pomegranate arils for a fresh burst, fresh rosemary for aroma, coarse fleur de sel for seasoning, black pepper, and red pepper flakes for mild heat. The result is a flavorful side dish combining crispy edges, sticky glaze, and fresh accents.
This dish is best served fresh to maintain crispness, but leftovers can be refrigerated up to three days and refreshed by pan frying to revive texture. Substitutions for maple syrup and frying oil are possible. The garnishes can be adjusted or omitted to taste, and garlic powder may be used instead of fresh garlic for convenience.
Ingredients
For the brussels sprouts:
- 1.5 lb or 750 g Brussels sprouts
- 5 tablespoons olive oil divided
For the balsamic glaze (makes ½ cup):
- 2 ½ tablespoons balsamic vinegar
- 2 ½ tablespoons maple syrup
- 2 cloves garlic or 2 teaspoons garlic powder
For the garnishes:
- ½ cup pomegranate arils
- 4 prigs rosemary fresh
- ½ teaspoon fleur de sel Le Saunier de Camargue brand
- ½ teaspoon black pepper coarsely ground
- ¼ teaspoon red pepper flakes
Instructions
Prep the brussels sprouts
- Remove the dark outer leaves from the brussels sprouts. Trim the ends of each brussels sprout making sure not to cut too much, otherwise the leaves might fall apart. Slice the brussels sprouts in half (see the picture) and set aside. Peel the pomegranate if needed.
Fry them
- Heat a large cast iron or a nonstick skillet over medium heat. Add a lug of olive oil (about 1 tablespoon) and arrange the brussels sprouts on the skillet one by one, cut side down. You will need to do it twice, since they won’t fit all at once. Cook them for 5-6 minutes until slightly charred on the cut side (see the picture).
Make the glaze
- Blend together balsamic vinegar, maple syrup, 3 tablespoons olive oil and garlic in a mini food processor or a blender. You don’t need a very smooth consistency, small pieces of garlic are OK. Alternatively, use garlic powder instead of fresh garlic and combine the rest of the ingredients for the glaze in a medium bowl.
Add the glaze
- Add 1/3 of the glaze to the pan. It will sizzle a lot but that’s OK. Move the brussels sprouts around the pan to coat them with the glaze using a spatula. Cook for 1 more minute and remove from the pan.
Make the second batch if needed
- Add a lug of olive oil to the pan and repeat with the rest of the brussels sprouts.
Garnish
- Combine the two batches and add the remaining 1/3 of the glaze. Garnish with pomegranate arils and fresh rosemary. Season with Le Saunier de Camargue Fleur de Sel, red pepper flakes, and coarsly ground black pepper.
Notes
- Cook brussels sprouts in a single layer cut side down; you may need to cook in batches.
- Reserve the balsamic glaze to serve as a sauce alongside the sprouts.
- Add pomegranate arils and fresh rosemary to enhance presentation and flavor.
- Season with coarse black pepper, chili flakes, and fleur de sel for balanced seasoning.
- Store leftovers refrigerated up to 3 days; reheat by pan frying to restore crispness.
- Use alternative frying oils such as canola, avocado, or sunflower if preferred.
- Maple syrup can be substituted with agave juice, honey, or brown sugar (approx. 4 tbsp).
- Garlic powder can replace fresh garlic to avoid using a blender or processor.
- Skip chili flakes or fresh rosemary if you prefer milder or simpler flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 49mg | 2% |
| Potassium | 749mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 147mg | 163% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
