Pan-Roasted Garlic-Balsamic Brussels Sprouts

A quick and easy way to prepare Brussels sprouts on the stovetop with pantry-ready ingredients. Caramelizing the sprouts in a pan gives them a great roasted flavor.

Garlic-balsamic Brussels sprouts served with a medley of mushrooms

Ingredients:

1 1/2 lbs. brussels sprouts, trimmed and cut lengthwise into 3rds or quarters

5 cloves garlic, finely chopped

1 tsp. salt

1/2 tsp. black pepper

4 - 5 tbsp. olive oil

1/4 to 1/2 cup water

2 tbsp. balsamic vinegar

1. Trim and cut the Brussels sprouts and rinse in a colander.

2. Heat 4-5 tbsp. olive oil in a large pan over medium heat; add the Brussels sprouts and season with 1 tsp. salt and 1/2 tsp. of black pepper. 

3. Cook the Brussels sprouts 5-10 minutes, turning occasionally, until lightly caramelized. 

4. Add 1/4 of water to the pan and let steam off. If the Brussels sprouts are still too crunchy, add another 1/4 cup of water. 

5. Stir in 2 tbsp. of balsamic vinegar then turn off the heat. Taste and re-season as needed.

Can be served hot or at room temperature.

NOTE: Another great addition to this dish would be fried bacon or pancetta

Balsamic vinegar.