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    Home » Recipes » Sides

    Seared Brussels Sprouts with Balsamic-Raisin Glaze

    Posted: Oct 1, 2018 by Lori Last Updated: Nov 4, 2020 · This post contains affiliate links.

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    Meet your new favorite way to cook Brussels sprouts! Briefly pan-seared and roasted, learn how to make perfectly cooked Brussels sprouts every time. Topped with a tangy and sweet raisin-balsamic glaze, this 4-ingredient side dish is vegan and gluten-free and a perfect addition to any meal, especially during the holidays.

    roasted brussels sprouts and balsamic glaze on a sheet pan

    This is it, folks, a Brussels sprouts dish that's so simple, honest, and pure, it's actually sexy. (Too much?) 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 tons of oil and salt. And half the time they were still overcooked. But not anymore! The search for my favorite Brussels sprouts dish is over.

    Inspired by a balsamic cauliflower recipe in Mark Bittman's How to Cook Everything Vegetarian, the first time I made these perfectly seared and roasted Brussels sprouts, they stopped me in my tracks. Seriously, they're crave-worthy.  

    This is a perfect side dish for the holidays or really any occasion when you want simple, straightforward food that somehow feels special.

    close up of brussels on a pan

    searing brussels sprouts cut-side down in a pan

    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, further softening the vinegar. Combined with the nutty flavor of the brussels sprouts, it's pure vegetable magic!

    balsamic and raisins reducing in a small sauce pan

    balsamic after reduction

    balsamic raisin reduction in a small cup

    How to Make Perfectly Roasted Brussels Sprouts

    For these vegan Brussels sprouts you'll need an oven-proof sauté pan or skillet (<--- favorite affordable pan I use every day), a small sauce pan, and just 5 ingredients:

    • 1 lb. Brussels sprouts
    • 1 Tbsp high-heat cooking oil, such as grapeseed or sunflower
    • ⅔ cup good-quality balsamic vinegar
    • ½ cup raisins
    • generous pinch of salt

    roasted Brussels sprouts

    Getting a nicely browned exterior without overcooking the inside of the sprouts is in part thanks to a 5-minute initial searing in a skillet or sauté pan (overcooking is what makes them stinky, in case you didn't know). 

    If you don't have an oven-proof skillet, another option is to put 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 won't be direct like it would have been on the stove top, the pre-heated pan will help kickstart the browning on the cut side of the sprouts.

    topped with balsamic spread out on a large pan

     

    I hope you enjoy these vegan roasted Brussels sprouts. I would love to hear from you if you give it a try. Tag a photo @myquietkitchen on instagram, and be sure to leave a comment below to let us know how they turned out!

    Cheers to simple and sexy vegetables.

    You might also like:

    Black Lentil & Beyond Meatloaf With Shiitake Stuffing
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    Sweet Potato Salad With Lemon Vinaigrette
    The Best Vegan Cornbread Dressing
    Rosemary Potato Salad
    Instant Pot Acorn Squash

    Bok Choy Salad With Ginger-Turmeric Dressing 

    brussels and balsamic reduction on a pan

    Brussels Sprouts with Balsamic-Raisin Glaze

    Author: Lori Rasmussen, My Quiet Kitchen
    Seared and roasted Brussels sprouts drizzled with an irresistible, reduced, balsamic-raisin glaze. Perfect as an appetizer or side dish. 
    Inspired by a balsamic cauliflower recipe in Mark Bittman's book How to Cook Everything Vegetarian.
    Servings: 4 servings
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Ingredients 

    For the brussels sprouts:

    • 1 lb. Brussels sprouts, ends trimmed, halved through the stem end
    • 1 Tbsp neutral oil suitable for higher heat, such as sunflower or grapeseed
    • generous pinch of sea salt

    For the glaze:

    • ⅔ cup balsamic vinegar
    • ½ cup raisins
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    Instructions
     

    Brussels sprouts:

    • Preheat oven to 450 degrees. Also, preheat an oven-proof sauté pan over medium heat. Wash, dry, trim, and halve Brussels sprouts.
    • Add oil to pan. Lift and tilt pan to swirl oil around entire surface. Place sprouts cut side down in a single layer. Cook undisturbed for 5 minutes. It's a good idea to check the level of browning on one or two of them after a few minutes. 
    • Transfer pan to oven and bake for 5 minutes. Carefully remove hot pan from oven, and flip Brussels sprouts. Return pan to oven, and bake for an additional 7 - 10 minutes.
      Be sure to consider the size of your Brussels 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. If desired, cook for an additional 2 to 3 minutes. Remove pan from oven. 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 the raisin-balsamic reduction and serve.

    Notes

    Brussels sprouts are best right out of the oven, but you can also refrigerate leftovers as you would any vegetable dish. Store the balsamic reduction separately.

    Estimated Nutrition (per serving)

    Calories: 125kcalCarbohydrates: 21gProtein: 3gFat: 4gSodium: 75mgFiber: 3gSugar: 12gVitamin A: 800IUVitamin C: 90.8mgCalcium: 50mgIron: 1.6mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
    « Vegan Rum Raisin Pudding With Candied Pecans
    Vegan Trifle With French Toast »

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    Comments

    1. Lauren Vaught

      November 02, 2018 at 11:50 am

      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.

      Reply
      • Lori

        November 03, 2018 at 9:59 pm

        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!

        Reply
    2. susan spalding

      October 01, 2018 at 6:11 pm

      Anther great recipe with helpful photographs and clear instructions. Keep up the good work!

      Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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