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
- Balsamic Vinegar
- Pomegranate Seeds* – optional but pretty and tasty!
- Salt and pepper
How do you cut Brussels Sprouts?
- Cutting and trimming brussel sprouts!
- If possible, buy brussel sprouts that are all about the same size. Evenly sized pieces cook more evenly, which is what you want!
- 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..
- 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.
- Heat the skillet over medium-high heat and add the olive oil, swirling it around the pan.
- 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.
- After browning, add the liquid and cook until the sprouts are just fork tender. The biggest mistake people make is overcooking the sprouts!
- Add the balsamic vinegar and stir to coat the brussel sprouts.
- Remove from the heat and sprinkle with the pomegranate seeds and serve!
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
Sauteed Brussels Sprouts with Pomegranate and Balsamic Vinegar
- 1 Tbsp. extra virgin olive oil
- 1 lb. Brussels sprouts halved lengthwise unless smaller than a walnut
- 1/2 cup low sodium chicken broth
- 1/2 cup water
- 2 Tbsp. balsamic vinegar pomegranate balsamic vinegar
- salt and pepper
- 1/4 cup pomegranate seeds
- 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 1/2 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.
- Buying brussel sprouts: If possible, purchase sprouts that are all about the same size. Otherwise, cut the sprouts in halves or quarters.
- 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.
- If you don’t have balsamic vinegar, use red wine vinegar and add about a tablespoon of honey.
- STORAGE: Extra brussel sprouts can be refrigerated up to two days.
- 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.