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Brussels Sprouts for the Brussels Skeptic
I’ll admit—I’m usually not a fan of Brussels sprouts. They can have a bitter bite that just doesn’t do it for me, but my husband Peter absolutely loves them. Recently, I discovered a game-changing trick that transformed my Brussels sprout experience: just slice them in half! It turns out the bitterness is mostly concentrated in the center, so cutting them releases those compounds during cooking.
To take the flavor up a notch, I add thick, syrupy balsamic vinegar and a sprinkle of red chili flakes for a subtle kick without overwhelming heat. You can either pan-fry them (like in this recipe) or roast them in the oven at 400°F for 20-30 minutes, making sure they’re well-coated in oil and balsamic. Now, I might just be a Brussels sprout convert!
Pan Fried Brussels Sprouts with Balsamic Vinegar
Ingredients
- ¼ cup avocado oil, or any neutral oil
- 6 garlic cloves, sliced
- 1 ½ lbs brussel sprouts, cut in half lengthwise
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp chili flakes
- 2 Tbsp balsamic vinegar
- ½ cup low sodium vegetable broth
Instructions
- In a pan on medium high heat, add oil then garlic and stir fry for 30 seconds.
- Add brussel sprouts and the rest of the ingredients. Toss, then lay them flat in a single layer on the pan.
- Pour in 1/2 cup of low sodium vegetable broth and turn heat to high.
- Cook untouched for 5 minutes, tossing halfway through.
Nutrition
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