Brussels sprouts need high heat and real patience. Most people rush the sear and end up with something steamed and soft rather than caramelized and crisp on the cut side. Quick tip. Get the oil shimmering before anything goes in the pan, work in batches so the sprouts don’t crowd each other, and don’t touch them for at least four minutes. Let the flat side do its job. Once they’re properly browned, the Dijon and balsamic go in and cling to all those crispy edges.
How to Make Sautéed Brussels Sprouts with Mustard and Balsamic
Cut side down, leave them alone
Place the sprouts cut-side down in a hot, oiled pan and resist the urge to stir. Four to five minutes undisturbed is what builds the deep golden crust. Poking at them too early pulls them off the heat before the browning is done.
Crowding kills the sear
Two pounds of sprouts won’t fit in a single layer in most skillets. Work in two batches rather than cramming them in. Crowded sprouts steam instead of sear, and the whole point of this recipe is the crust. 
The mustard-balsamic finish
Add the Dijon and balsamic after the sprouts are seared, with the heat still on. Toss quickly so the glaze coats everything and reduces slightly. It’s sharp and tangy against the bitter sprouts, a pairing that works whether you’re serving these alongside roast chicken or a simple grain bowl.
Sautéed Brussels Sprouts with Mustard and Balsamic
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Sweet and tangy balsamic meets earthy Brussels sprouts in this simple side. A perfect complement to any roast or grilled main.
Ingredients
- 2 lbs (907 g) brussels sprouts
- Olive oil
- Salt
- Pepper
- 2 tbsp Dijon
- 2 tbsp balsamic vinegar
Instructions
- Trim the stem ends from the brussels sprouts and cut each one in half through the core.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Place the brussels sprouts cut-side down in a single layer; work in batches if the skillet is too small to hold them without crowding.
- Let them cook undisturbed for 4 to 5 minutes until the flat sides turn deep golden brown.
- Stir and continue cooking for another 3 to 4 minutes until the sprouts are tender but still have a slight bite when pierced with a knife.
- Season with salt and pepper.
- Reduce the heat to low, add the Dijon mustard and balsamic vinegar, and toss to coat the sprouts evenly.
- Cook for 30 seconds more to let the balsamic reduce slightly and glaze the sprouts.
- Transfer to a serving dish and serve hot.
Notes
- For perfectly browned sprouts, ensure they are relatively uniform in size. Trim and halve larger sprouts.
- A touch of maple syrup or honey can enhance the sweetness of the dish. Add 1 teaspoon with the balsamic vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Do I need to remove the outer leaves before cooking?
Pull off any yellowed or loose leaves, but don’t over-trim. Some outer leaves will fall off during cooking and get extra crispy, which is a bonus.
Can I roast these in the oven instead of using a skillet?
Yes. Spread them cut side down on a sheet pan at 425F for 20 to 25 minutes. Toss with the mustard and balsamic after roasting. The skillet method is faster, though.
Why do my brussels sprouts always taste bitter?
Overcooking is the usual cause. High heat for a short time caramelizes the natural sugars and reduces bitterness. Also make sure you’re seasoning with enough salt.
