Prepare to revolutionize your vegetable game with these mind-blowing pan-seared Brussels sprouts that are so deliciously crispy, even the most dedicated veggie-skeptics will be begging for seconds! Forget everything you thought you knew about these little green gems – this recipe transforms humble Brussels sprouts into a golden, caramelized masterpiece that's equal parts elegant and addictive. With just a few simple ingredients and some culinary magic, you'll create a side dish that's guaranteed to steal the show at any meal.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb brussel sprouts, halved
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Prepare the brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring they are uniform in size for even cooking.
- Pat the halved brussels sprouts completely dry using clean paper towels. Removing excess moisture is crucial for achieving a crispy, golden-brown sear.
- Heat a large cast-iron skillet or heavy-bottom non-stick pan over medium-high heat. Add olive oil and allow it to shimmer but not smoke.
- Carefully place the brussels sprouts cut-side down in a single layer across the pan. Avoid overcrowding to ensure proper caramelization.
- Let the sprouts cook undisturbed for 5-7 minutes until the cut sides turn a deep golden brown and develop a crispy, caramelized texture.
- Flip the sprouts using tongs and cook the rounded sides for an additional 3-4 minutes until they are tender and slightly charred.
- Season generously with salt and freshly ground black pepper during the last minute of cooking.
- Remove the pan from heat and drizzle balsamic vinegar over the sprouts, tossing gently to coat evenly and create a glossy finish.
- Transfer to a serving platter and serve immediately while hot and crisp.
Tips
- Moisture is the Enemy of Crispiness: Always thoroughly dry your Brussels sprouts with paper towels before cooking. Any excess water will prevent that coveted golden-brown sear.
- Choose the Right Pan: A cast-iron skillet or heavy-bottom non-stick pan is crucial for achieving even heat distribution and perfect caramelization.
- Don't Overcrowd the Pan: Give your Brussels sprouts breathing room! Cooking in a single layer ensures each sprout gets crispy and browns beautifully.
- Patience is Key: Let the sprouts sit undisturbed for 5-7 minutes to develop that irresistible caramelized crust. Resist the urge to constantly move them around!
- Finish with Flavor: The balsamic vinegar drizzle at the end adds a tangy, glossy finish that takes these sprouts from good to absolutely phenomenal.
- Serve Immediately: These Brussels sprouts are best enjoyed piping hot and at their crispiest, so time your cooking to serve right away.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
