Perfectly seared and pan-roasted Brussels sprouts are drizzled with an irresistible, lightly sweet and tangy balsamic glaze. Great as an appetizer or side dish.
16ouncesBrussels sprouts, ends trimmed, halved through the stem end - before trimming, wash and pat dry
1tablespoonneutral high heat cooking oil - such as avocado or grapeseed
generous pinch of sea salt
For the glaze:
⅔cupgood quality balsamic vinegar
½cupraisins
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
Top Tips
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.
Serving and StoringBrussels sprouts are best enjoyed hot from the oven, but you can also refrigerate leftovers as you would any vegetable dish. Store the balsamic reduction separately.