These Balsamic Brussels Sprouts are garlicky, salty, and sweet. They are sautéed and coated with balsamic vinegar and soy sauce that caramelizes into a glossy, tangy balsamic glaze that mellows out the earthy sprouts. Ready in just 15 minutes, they are the perfect side dish to serve with any entree for a last-minute weeknight meal or as part of a more elaborate spread on your holiday table.
When it comes to side dishes, these sautéed balsamic brussels sprouts are a total game-changer! Brussels sprouts have always been one of my favorite fall veggies, but adding that sweet balsamic glaze takes them to a whole new level. I often whip these up when I want to impress guests or when my family needs a tasty boost of greens. They're way faster than roasting - and trust me, once you try them, you'll find yourself craving these little beauties again and again. Pair them with Roasted Turkey or Honey Glazed Ham for a holiday meal or with my Apple Cider Chicken for a cozy fall feast!
Why You'll Love These Balsamic Brussels Sprouts
- Ready in 10 minutes. Compared to Roasted Brussels sprouts, which take half an hour, this one-skillet side dish is ready in a fraction of the time. Plus, you don't need to waste any time preheating the oven. They're the perfect side dish for a quick weeknight dinner!
- Sweet and savory flavor profile. That little bit of balsamic vinegar cooks down into a bold glaze that highlights the nutty flavor of the sprouts while eliminating any bitterness. These two ingredients should always be together. They bring out the best of each other!
- Great for entertaining. These balsamic roasted Brussels sprouts will be a hit at your next dinner party and are a delicious side dish for your holiday table. Even people who don't like sprouts are converted when they try them this way!
Ingredient Notes
To make these delicious Balsamic Brussels Sprouts, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - this neutral oil allows the sprouts to crisp up beautifully without overpowering the flavor, but you can also substitute olive oil.
- Brussels sprouts - rinsed and halved. If any of the outside leaves are turning gray or yellow, peel those off before roasting.
- garlic
- salt and pepper - added to taste.
- balsamic vinegar - for that signature tangy-sweet flavor.
- soy sauce - regular soy sauce works best, but feel free to use gluten-free or reduced-sodium versions if preferred. Coconut aminos also work.
You will also need measuring spoons, a large skillet, a cutting board, and a sharp knife.
How to Make the Best Balsamic Brussels Sprouts
- Sauté brussels sprouts. Heat oil in a large skillet over medium-high heat for 1 minute. Add Brussels sprouts and cook until golden brown, stirring occasionally, about 5 minutes.
- Season. Add garlic and season with salt and pepper. Sauté until fragrant, about 1 minute.
- Add glaze. Add balsamic vinegar and soy sauce. Stir constantly until evenly coated and continue cooking until almost all the sauce mixture is absorbed, about 2 minutes. Serve immediately.
Recipe Variations
- Add a little sweetness. Balsamic cooks down to a sweet, tangy glaze, but if you prefer sweeter sprouts, add a drizzle of maple syrup or a tablespoon of honey.
- Play with garnishes. These balsamic Brussels sprouts don't really need anything else, but it can be fun to pair them with different toppings. Grate some fresh Parmesan cheese, add some red pepper flakes, or sprinkle some fresh herbs, like parsley or a little thyme. For an even stronger punch of balsamic flavor, add an extra drizzle of store-bought balsamic reduction, too.
- Give them some crunch. Toss in some toasted almonds, pecans, pine nuts, or pumpkin seeds for extra texture and a nutty flavor.
How to Serve
These Balsamic Brussels Sprouts are delicious pair with almost any entree. Some of our favorites to serve this with are:
- Dutch Oven Whole Roast Chicken
- Ribeye Steak
- Garlic Butter Salmon
- Stuffed Pork Loin
- Instant Pot Whole Turkey
- Stuffed Pumpkin
For more recipes, see our 40 Best Thanksgiving Main Dishes.
Recipe Tips and Tricks
- Rinse well. Those little layers of leaves can hold onto dirt quite well. Soak them well in cool water and shake them off. It also helps to remove any yellow leaves and trim off the tough ends. If there are loose leaves, they can either be left on or you can trim them off.
- Preheat the pan. If the pan is too hot, the halved Brussels sprouts will burn quite quickly, and, if too low, they won't crisp up and get that golden brown edge (the best part!). The secret? Heat the oil over medium high heat for 1 minute, and then add the sprouts. Works every time!
- Cut sprouts evenly. For even cooking, try to cut all the Brussels sprouts to a similar size and spread them out in an even layer on the pan. This helps them cook at the same rate so none are over or underdone.
Storing and Freezing Instructions
How to Store
Let the Brussels sprouts cool completely before transferring them to an airtight container then refrigerate for up to 4 days.
How to Reheat
For best results, reheat the sprouts in a skillet over medium heat to bring back some of the original crispness. Alternatively, you can reheat them in the oven at 400 F for about 5-10 minutes or in the microwave if you're short on time (though they won't be as crispy).
How to Freeze
To freeze, spread the cooled sprouts out on a rimmed baking sheet lined with parchment paper and place them in the freezer for about 2 hours. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to use, thaw completely in the fridge before reheating.
FAQ
Yes, balsamic vinegar is a great addition to Brussels sprouts! Its tangy sweetness pairs perfectly with the earthy flavor of the sprouts, especially when roasted or sautéed. Plus, the vinegar cooks down into a wonderful glaze.
Both methods have their pros and cons. Roasting Brussels sprouts is more hands-off and allows the seared side to caramelize with flavor. But you can also achieve a similar flavor with a faster cooking time by cooking them on the stove. If you're in a time crunch, I highly recommend making balsamic Brussel sprouts on the stove. The flavor and texture are spot on!
It's not recommended. Fresh Brussels sprouts will give you the best flavor and texture. Frozen sprouts tend to release more moisture, which can result in a less crispy finish. If you want to roast frozen sprouts, you'll get a better texture by roasting them on a sheet pan at 400 F for about 20-25 minutes instead of sautéing them.
More Brussels Sprouts Recipes
- 15 Best Brussels Sprouts Recipes
- Sautéed Brussels Sprouts
- Cheesy Brussels Sprouts Bake
- Parmesan Crusted Brussels Sprouts
- Honey Balsamic Brussels Sprouts
- Brussels Sprouts with Cranberries
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Balsamic Brussels Sprouts
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These Balsamic Brussels Sprouts are garlicky, salty, and sweet. They are sautéed and coated with balsamic vinegar and soy sauce that caramelizes into a glossy, tangy balsamic glaze that mellows out the earthy sprouts. Ready in just 15 minutes, they are the perfect side dish to serve with any entree for a last-minute weeknight meal or as part of a more elaborate spread on your holiday table.
Ingredients
- 2 tablespoons avocado oil
- 1 pound Brussels sprouts, halved
- 3 cloves garlic, finely chopped
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons soy sauce
Instructions
- Heat oil in a large skillet over medium-high heat for 1 minute. Add Brussels sprouts and cook until golden brown, stirring occasionally, about 5 minutes.
- Add garlic and season with salt and pepper. Sauté until fragrant, about 1 minute.
- Add balsamic vinegar and soy sauce. Stir constantly until evenly coated and continue cooking until almost all the sauce mixture is absorbed, about 2 minutes.
- Serve immediately.
Notes
How to store: Let the Brussels sprouts cool completely before transferring them to an airtight container then refrigerate for up to 4 days.
How to reheat: For best results, reheat the sprouts in a skillet over medium heat to bring back some of the original crispness. Alternatively, you can reheat them in the oven at 400 F for about 5-10 minutes or in the microwave if you're short on time (though they won't be as crispy).
How to freeze: To freeze, spread the cooled sprouts out on a rimmed baking sheet lined with parchment paper and place them in the freezer for about 2 hours. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to use, thaw completely in the fridge before reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Comments
No Comments