Our search for the best way to prepare Brussels sprouts is over. These pan-roasted Brussels sprouts are the winner! Wonderfully complex, nutty, tender yet meaty, and never mushy or over-cooked! Paired with a quick raisin-balsamic reduction, this irresistible combo is a perfect addition to any meal. Only 4 ingredients and 30 minutes!
This is it, folks, a Brussels sprouts dish that's so simple, honest, pure, and delicious, it's actually sexy. Yep, that's what I said.
If you've ever had the pleasure of eating a perfectly cooked Brussels sprout you know I'm not exaggerating!
I've wandered aimlessly through the uninspired roasting of Brussels sprouts over the years, typically feeling disappointed when the main contributors to their tastiness were oil and salt.
And they always ended up too soft. Bleh.
But not anymore! My search for the BEST way to cook Brussels sprouts is over.
The cutest, most addictive little vegetable ever simply needs really high heat plus a bit of loving care to reach its full potential.
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Though this cooking method is more hands-on than simply tossing the Brussels sprouts on a baking sheet and popping it into the oven, the result is totally worth it!
Pan-roasted Brussels are a perfect side dish for Thanksgiving or really any occasion when you want a simple vegetable side dish that somehow feels elegant and special.
Maybe you've had balsamic Brussels sprouts before. A quick Google search tells me this isn't an uncommon pairing.
But if you haven't, or if you haven't specifically made a balsamic reduction with raisins, you'll want to give this a try.
Of course, it helps to be a fan of balsamic vinegar. If you're not particularly into it, you may want to try a different sauce pairing.
Even if you're on the fence about vinegar, you just might love this reduction. The raisins add an almost wine-like depth of flavor, further softening the vinegar. Combined with the nutty flavor of the brussels sprouts, it's seriously irresistible!
Ingredients
- 1 lb. Brussels sprouts
- 1 tablespoon high-heat cooking oil, such as grapeseed or sunflower
- ⅔ cup good quality balsamic vinegar
- ½ cup raisins
- generous pinch of salt
See recipe card below for amounts and full instructions.
Equipment
You'll need a large oven-proof sauté pan or cast iron skillet. You'll also need a small sauce pan for the balsamic reduction.
How to Trim Brussels Sprouts
First, trim the bottom of the stem and remove any loose outer leaves. Now cut the Brussels sprout in half, slicing from the top through the stem end.
Tip: don't discard the leaves you plucked off - as long as they look fresh, not wilted - and toss them into the pan to get extra crispy!
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How to Pan-Roast Brussels Sprouts
Getting a perfectly charred exterior without over-cooking the inside of the Brussels sprouts is in part thanks to a 5-minute initial searing in a hot pan.
- Preheat the oven to 450 degrees. Also, preheat an oven-proof sauté pan or skillet over medium to medium-high heat.
- Add oil to the pan. Lift and tilt pan to swirl it around and coat the entire surface. Place sprouts cut side down in a single layer, and don't move them. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after 3 to 4 minutes.
- Turn off the stovetop and transfer the pan to oven. Bake for 5 minutes. Carefully remove hot pan from oven, and flip the Brussels sprouts.
- Bake for an additional 7 - 10 minutes, depending on the size of the sprouts.
Larger ones will take closer to 10 minutes to become barely fork tender, while small sprouts may only need 6 or 7 minutes in this final phase of cooking. Check levels of browning and tenderness. Remove pan from oven, and sprinkle with salt.
Equipment Tip
If you don't have an oven-proof skillet large enough to hold all of the sprouts, another option is to place a baking sheet in the oven and allow it to pre-heat.
Once hot, carefully remove the baking sheet and add the oil and Brussels sprouts as you would have with a skillet.
Though the heat isn't direct like it is on the stove top, the pre-heated pan does help kickstart a char on the cut side of the sprouts.
How to Make Raisin Balsamic Reduction
- In a small saucepan over medium-high heat combine the vinegar and raisins.
- Bring to a boil, immediately lower heat to a simmer, and cook for about 10 minutes or until the vinegar has reduced and the raisins are soft and plump.
FAQs
No, it isn't necessary and will likely result in mushy, over-cooked Brussels sprouts. In our experience, Brussels sprouts are the best when barely tender, charred on the outside, and with a meaty firmness remaining in the center.
The combination of high-heat cooking and adding salt are the easiest ways to reduce the natural bitterness of raw Brussels sprouts.
Not in the mood for a balsamic and Brussels pairing? No problem! From smoky and spicy additions like smoked paprika, chile powder, and cayenne, to herbs like rosemary, thyme, and dill, Brussels sprouts work with so many different flavor profiles. They're also great with mustard-based sauces.
What to Serve With Brussels Sprouts
- Beyond Meatloaf With Shiitake Stuffing
- Seitan Turkey Roast
- Thanksgiving Chickpea Loaf
- Our Favorite Mashed Potatoes
- Vegan Cornbread Dressing
- Easy Vegan Corn Pudding
I hope you enjoy these pan-roasted Brussels sprouts with sweet and tangy balsamic. If you try the recipe comment below to let us know.
Cheers to simple and sexy vegetables!
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Recipe
Pan-Roasted Brussels Sprouts with Raisin-Balsamic
Equipment
Ingredients
For the brussels sprouts:
- 16 ounces Brussels sprouts, ends trimmed, halved through the stem end - before trimming, wash and pat dry
- 1 tablespoon neutral high heat cooking oil - such as avocado or grapeseed
- generous pinch of sea salt
For the glaze:
- ⅔ cup good quality balsamic vinegar
- ½ cup raisins
Instructions
Brussels sprouts:
- Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat.
- Add oil to pan. Lift and tilt pan to swirl oil around entire surface. When the oil is hot, place sprouts cut side down in a single layer. Don't move them once placed. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after 3 to 4 minutes. They should be golden brown but not charred.
- Transfer the pan to oven and set a timer for 5 minutes. Carefully remove the hot pan from oven, and flip the Brussels sprouts. (Start heating the balsamic and raisins now.)
- Bake for an additional 7 to 10 minutes, depending on their size. Larger Brussels sprouts will take close to 10 minutes to become barely fork tender, while small sprouts may only need 6 or 7 minutes in this final phase of cooking. Check levels of browning and tenderness. Remove pan from oven, and sprinkle with salt.
Balsamic reduction:
- In a small saucepan over medium-high heat combine vinegar and raisins. Bring to a boil, immediately lower heat to a simmer, and cook for about 10 minutes or until vinegar has reduced significantly and raisins are plump.
- Transfer Brussels sprouts to a serving dish. Drizzle with reduced balsamic and serve.
Notes
- Make sure the Brussels sprouts are dry before you begin cooking. We don't want steam.
- Don't discard any leaves that fall off the outside when you trim the Brussels sprouts. Instead, save them and spray with oil. Toss them into the pan during step 2 before moving the pan to the oven. The leaves will get extra crispy and irresistible like a potato chip!
- If you don't have an oven-safe skillet or saute pan larger enough to hold all the sprouts at once, refer to the equipment tip in the post above.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Lauren Vaught
Thanks for the inspiration. Brussel sprouts are not a favorite with 'him', but I love them! I bought just a few and tossed them in balsamic glaze and dijon, then threw them in the air fryer! Love all your recipes and beautiful photos.
Lori
Ooooh, I love dijon and put it on everything. That combo sounds delicious! Maybe hubs will will decide to give brussels a try again one day soon. Fingers crossed!
susan spalding
Anther great recipe with helpful photographs and clear instructions. Keep up the good work!