Balsamic Glazed Pan Roasted Brussel Sprouts

13 Jan

Brussel Sprouts

My mom always buys a bunch of vegetables from the local farmers market and I am forced to figure out what to do with them all because whether I like it or not, I have been named my family’s personal chef.  Pretty great gig huh?  Well, considering I work for free, it’s a good thing I love doing it.  My mom used to make brussel sprouts all the time when I was a kid.  It’s another one of those weird things that children are supposed to loathe…not this child.  I loved brussel sprouts then and I love them now.  Brussel sprouts are great because they are so versatile.  Just put a little imagination into it and you can come up with something really special.


1 pound brussel sprouts
1 clove garlic, chopped
1 small red onion, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Preheat oven to 400°.

Clean the brussel sprouts by removing any of the yellow outer leaves and cutting off the stems.  Slice each brussel sprout in half.  Cutting the brussel sprouts in half gives them more surface area to help them brown.  Remember, brown food is good food.  On the stove top, heat the olive oil in a sauté pan.  Add the brussel sprouts to the hot oil.   Just let the brussel sprouts sit and let the pan do the work.   They will form a nice crisp.  Once the brussel sprouts have a nice color to them, add the onions, garlic and balsamic vinegar.  Season with salt and pepper.  Turn off the heat immediately and transfer the pan to the oven to finish the cooking process.  Allow the brussel sprouts to cook for an additional 10 minutes.  Remove from the oven and serve.  These are just so good and so simple to make.  They almost have a candied feeling to them from the caramelization of both the brussel sprouts and onions.  The slight crispy bite paired with the acidic sweetness of the balsamic vinegar and red onions are a perfect match in food heaven.


Xristina Miros 2014©

2 Responses to “Balsamic Glazed Pan Roasted Brussel Sprouts”

  1. Ani 13/01/2014 at 21:27 #

    Those look fantastic! We always roast brussel sprouts, but now I have to try them this way!

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