How do you get the bitterness out of Brussel sprouts?

The best way is to cook them in this balsamic glaze! The cooking helps to bring out the Brussel sprout's natural sweetness and the balsamic syrup is going to coat every nook and cranny of the sprout so that it's loaded with flavor. No bitter Brussels here!

Should you cut Brussel sprouts in half before cooking?

For this sautéed Brussel sprouts recipe I recommend slicing the large Brussel sprouts in half and leaving the smaller sprouts whole. It's important to make sure that your sprouts are around the same size so that cook evenly.

How do you know when Brussel sprouts are cooked?

Brussel sprouts don't take long to cook! In this glazed Brussel sprouts recipe, you're looking for the sprouts to be tender-crisp. This means they are tender but not mushy. When you can easily stick a knife or fork into the sprout, you know it's done!

Balsamic Glazed Brussel Sprouts

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These balsamic glazed Brussel sprouts take less than 30 minutes from start to finish and are made with just a handful of simple ingredients! They’re the perfect vegetarian side dish for your holiday table but they’re easy enough for a weeknight too!

Author: Kylie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stove Top
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 lb. Brussel sprouts, trimmed and halved
2 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic, finely minced
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
Kosher salt
fresh cracked pepper

Garnish with:

toasted walnuts
crumbled goat cheese
pomegranate arils

Instructions

Wash and trim the Brussel sprouts. Halve the large ones lengthwise and leave the smaller ones whole.
Heat oil in a large sauté pan over medium heat.
Add Brussel sprouts along with a couple large pinches of salt and pepper. Toss to coat the sprouts in oil. Arrange sprouts cut side down in the pan if possible.
Cook for 3 minutes without stirring.
In a small bowl whisk to combine balsamic vinegar, syrup, garlic, Dijon, oregano, and a couple pinches of salt and pepper.
Pour balsamic mixture into the pan and cook over medium-low heat, stirring occasionally for about 10 minutes or until the sauce has thickened into a glaze and then Brussel sprouts are cooked through and crisp tender. The balsamic mixture should be simmering during this time.
Transfer to your serving platter and add walnuts, goat cheese, and pomegranate seeds if desired.

measuring cup

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Notes

Try to use Brussel sprouts that are similar in size. This ensures that they all cook evenly. I like to use medium sprouts for this recipe. If you can’t get sprouts that are the same size, leave the smaller ones whole and cut the larger ones in half (or even in quarters if they’re very large).
Don’t overcook the Brussel sprouts! The sauce will thicken up a bit as it cools so if the sprouts are cooked through, but the sauce isn’t quite thickened go ahead and pull it off the heat and let it cool for just a few minutes.
I love to use this large sauté pan for this recipe. It gets the Brussel sprouts perfectly cooked and the balsamic glaze perfectly syrupy.
These balsamic Brussel sprouts are delicious as is so you don’t have to add the goat cheese, pomegranate or walnuts. But if you’re looking to take things up a notch this trifecta garnish really adds some delicious flavor and texture to the dish!