• Skip to main content
  • Skip to primary sidebar

A Communal Table

  • Home
  • About
    • Privacy Policy
    • Work with Me
  • Recipes
  • Cocktails
  • Cuisines
  • Recipe Box
  • Plate with grilled lamb kebabs.
    Easy Grilled Lamb Kebabs Recipe
  • Single glass of apple martini.
    Apple Martini
  • Single glass of bourbon smash cocktail with a mint garnish.
    Bourbon Smash Cocktail
  • Close up shot of demerara syrup.
    Demerara Syrup
  • single glass of a dark rum mojito cocktail
    Dark Rum Mojito
  • single glass of a rum sour.
    Rum Sour Cocktail
  • Moroccan Carrot Salad Recipe
  • Glass jar filled with raspberry syrup.
    Easy Raspberry Syrup
  • close up of greek yogurt flatbread recipe in a basket.
    Easy Yogurt Flatbreads
  • Bowl of Sopa de Fideo with cilantro garnish.
    Sopa De Fideo - Mexican Noodle Soup
  • A red wine spritzer cocktail in a glass.
    The EASIEST Red Wine Spritzer
  • savory bread pudding recipe in a casserole dish with plates and silverware in the background.
    Easy, Cheesy Savory Bread Pudding
Home » Recipes » Holiday

Published: Nov 11, 2014 · Modified: Feb 14, 2021 by Nancy · This post may contain affiliate links · This blog generates income via ads

Pan Roasted Brussel Sprouts with Balsamic Vinegar

Jump to Recipe Print Recipe

Golden, crispy Pan Roasted Brussel Sprouts tossed with balsamic vinegar turn even devout brussel sprouts haters into lovers! Incredibly easy and mouthwateringly delicious, this is might just be your “go-to” brussel sprouts recipe!!

Simple enough for a weeknight but impressive enough for the holidays, pan roasting is without a doubt the BEST way to cook brussel sprouts!

Stovetop Brussel Sprouts

Turkey day is almost here - and it is, perhaps the one day of the year when side dishes get top billing along with the star of the meal - turkey.  Everyone has their favorites - the sides that must be present or else it just isn't Thanksgiving!

And most of those sides require precious oven space! Which is one more reason why I love this recipe for pan-roasted brussel sprouts so much - these sprouts are cooked on the stove - woo hoo!

So, now that I've convinced you to make this recipe.....

What you'll need to make these balsamic roasted brussel sprouts:

  • Brussel Sprouts - look for sprouts that are tightly closed and about the same size.
  • Olive oil
  • Chicken stock
  • Water
  • Balsamic Vinegar
  • Pomegranate Seeds* - optional but pretty and tasty!
  • Salt and pepper

How do you cut Brussels Sprouts?

  1. Cutting and trimming brussel sprouts!
  2. If possible, buy brussel sprouts that are all about the same size. Evenly sized pieces cook more evenly, which is what you want!
  3. If you have a range of sizes, cut the larger brussel sprouts in halves or in quarters. For very small Brussel sprouts, you can cook them whole. The goal is to have them all about the same size! For detailed instructions on how to cut and trim Brussel sprouts, see my post How to trim Brussel Sprouts!

How to Cook Brussels Sprouts on the Stove:

To make the best pan-roasted brussel sprouts..

  1. Use a large cast-iron skillet - Cooking brussel sprouts in a cast iron pan is the best bay to cook brussel sprouts. Cast iron skillets heat very evenly which means the brussel sprouts will brown evenly. If you don't have a cast-iron skillet, you could use a heavy-bottomed skillet. TIP: Since you want a good sear on the sprouts, don't use a nonstick skillet.
  2. Heat the skillet over medium-high heat and add the olive oil, swirling it around the pan.
  3. Add the brussel sprouts cut side down and season with salt and pepper. Let the sprouts cook for a few minutes - DON'T move them! Then stir once or twice until the sprouts are golden brown.
  4. After browning, add the liquid and cook until the sprouts are just fork tender. The biggest mistake people make is overcooking the sprouts!
  5. Add the balsamic vinegar and stir to coat the brussel sprouts.
  6. Remove from the heat and sprinkle with the pomegranate seeds and serve!
brussels sprouts with pomegranate and balsamic vinegar

What pairs well with brussel sprouts?

Brussel sprouts pair really well with a wide range of things - turkey, chicken, beef and pork dishes are all great choices. If you need some good ideas - here are some recipe suggestions!

  • Yogurt Marinated Chicken - yogurt, garlic and lemon flavor this easy chicken marinade!
  • Braised Top Round Roast - this simple braised roast is tender and juicy!
  • Parmesan Risotto - these sprouts are just the thing to pair with a rich and creamy risotto!

If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy

📖Recipe

These sauteed brussels sprouts with pomegranate and balsamic vinegar make an easy, healthy side dish for pork, chicken or beef!

Sauteed Brussels Sprouts with Pomegranate and Balsamic Vinegar

Pomegranate balsamic vinegar works beautifully in this dish. If you don't have it, plain balsamic works OR you can substitute 1 Tbsp. pomegranate molasses and 1 Tbsp. balsamic vinegar
4 from 1 vote
Print Pin Rate Add to Collection Go to Collections
Course: Side Dish, vegetable
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 -
Calories: 92kcal
Author: Nancy Buchanan

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 lb. Brussels sprouts halved lengthwise unless smaller than a walnut
  • ½ cup low sodium chicken broth
  • ½ cup water
  • 2 Tbsp. balsamic vinegar pomegranate balsamic vinegar
  • salt and pepper
  • ¼ cup pomegranate seeds

Instructions

  • Heat a cast iron skillet over medium-high heat.
  • Add the olive oil and swirl to coat the pan.
  • Add the brussel sprouts and season with salt and pepper. Cook for a few minutes then stir the sprouts around.
  • Cook for 4 to 6 minutes or until the brussels sprouts are golden brown.
  • Add the broth and ½ cup water.
  • Bring the liquid to a simmer and stir occasionally until the sprouts are almost tender when pierced with a knife - about 10 - 12 minutes.
  • If there is liquid remaining, turn the heat up to high and cook until the liquid is gone and the sprouts are sizzling.
  • Remove the pan from the heat and add the balsamic vinegar.
  • Stir to combine.
  • Taste and adjust the seasoning and sprinkle with the pomegranate seeds if using and serve.

Recipe Notes

  1. Buying brussel sprouts: If possible, purchase sprouts that are all about the same size. Otherwise, cut the sprouts in halves or quarters.
  2. Use a cast iron or other heavy bottomed skillet. DON'T use a non stick skillet as the brussel sprouts won't brown as well. 
  3. If you don't have balsamic vinegar, use red wine vinegar and add about a tablespoon of honey. 
  4. STORAGE: Extra brussel sprouts can be refrigerated up to two days.
  5. REHEAT: re heat in the microwave or in a very hot skillet. Add a little water to the pan if the brussel sprouts start to stick. 

Nutrition

Calories: 92kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 466mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.7mg
YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

More Holiday

  • Saucepan with Rice Pilaf with orzo and small bowls of salt and parsley in the background.
    Easy Rice Pilaf with Orzo
  • Shredded pork ragu on instant pot polenta in a bowl with a napkin and silverware
    Italian Braised Pork Ragu
  • Bowls of spiced red lentil soup with coriander
    Indian Spiced Red Lentil Soup
  • Browned Butter Cornbread in a Skillet

Reader Interactions

Comments

  1. JayanthiSindhiya says

    November 13, 2014 at 7:06 am

    A healthy dish looks so colourful

    Reply
    • Nancy says

      November 16, 2014 at 3:15 pm

      Thank you! It is really good and so simple to make!!!

      Reply
  2. Brandi says

    March 06, 2018 at 1:35 pm

    5 stars
    Brussels are definitely my thing! This is one amazing combination. I like the sound of these flavors.

    Reply
  3. Jessica says

    March 06, 2018 at 1:59 pm

    5 stars
    Brussels Sprouts are one of my favorite vegetables. Love that you paired them with sweet and colorful flavors!

    Reply
  4. Mark says

    March 11, 2018 at 1:00 pm

    5 stars
    I don't usually like brussels sprouts. However, these surprised me. Great taste and I could just feel the nutritiousness.

    Reply
4 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

SALUD, BONJOUR AND CIAO!
Hi, I’m Nancy Buchanan! At A Communal Table, you’ll find simple, delicious recipes inspired by world cuisine.

With my step-by-step instructions, tips, and tricks, I invite you to explore the world…one plate at a time!
Care to know more?

Popular recipes

  • single glass of a rum sour.
    Rum Sour Cocktail
  • close up of greek yogurt flatbread recipe in a basket.
    Easy Yogurt Flatbreads
  • savory bread pudding recipe in a casserole dish with plates and silverware in the background.
    Easy, Cheesy Savory Bread Pudding
  • Chicken Contadina Recipe

Winter Warmers

  • Top round roast on a platter with vegetables.
    Provencale Braised Top Round Roast
  • Large pan of barley risotto with italian sausage and peppers.
    Barley Risotto with Italian Sausage and Peppers
  • One-Pan-Moroccan lemon olive chicken recipe
    One Pan Moroccan Lemon Olive Chicken
  • chicken marbella in a casserole dish with olives and prunes in the background.
    Chicken Marbella with Boneless Thighs

Footer

↑ back to top

Affiliate Disclaimer

As an Amazon Associate and Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Communal Table and make a purchase, I may receive a commission at no additional cost to you, ever!  I own every cooking product I recommend and love how they perform. Happy Cooking!

As seen in


Please Follow Me

  • Pinterest
  • Instagram
  • Facebook

Reader Favorites

  • Glass of Blackberry Fool, garnished with blackberries and mint, with a spoon
  • Close up of a Gin Mule in a cocktail glass garnished with a fresh mint sprig and lime slices.
  • Bowl of Edamame Salad with dressing being poured on the top.

Copyright © 2021 ♥︎ A Communal Table ♥︎ Privacy Policy ♥︎Accessibility Statement

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.