Description
Sweet and tangy balsamic meets earthy Brussels sprouts in this simple side. A perfect complement to any roast or grilled main.
Ingredients
Units
Scale
- 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