Crispy pan seared Brussels sprouts, cooked with honey, garlic, balsamic vinegar, and pine nuts for a healthy, flavorful side dish perfect for your holiday gathering!
Don’t you just love a good side dish? I know I do. But I think side dishes are kind of the middle child of food. Unless they act out, they don’t always get much attention! Am I right? But today I want to change that.
These Brussels Sprouts were one of my favorite sides I have had in a long time. Full disclosure: My kids HATED these. I had to force them to eat the 3 I put on their plates. So, although I prefer to only share foods my kids will eat, I am sharing these because I loved them, and well, they would make a great Thanksgiving side.
I think the trick to these is allowing the caramelized honey to form on the bottom so the sprouts get a nice glazed crust on them. Yum! Elevated Brussels Sprouts! If you wanted to get really crazy, you could throw in some candied bacon too, and make it a main dish.
Honey Balsamic Pan Seared Brussels Sprouts
- 3 cups quartered Brussel sprouts
- 1/2 Tbs minced garlic
- 1 Tbs olive oil
- 2 Tbs honey
- 1 1/2 Tbs balsamic vinegar
- 1 Tbs pine nuts
- Over medium-high heat, heat oil in a sauté pan until oil is hot, but not smoking
- Add garlic and quartered Brussel Sprouts, and leave alone (don't stir) for 1-2 minutes until a golden crust starts to form at the bottom of the pan
- Add in honey and balsamic vinegar, and give Brussel sproouts a toss, stirring them around the pan so they are evenly coated
- Add in pine nuts, let cook 2-3 more minutes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
In search of other great sides?
How about Greek Pasta Salad?
Or an Orzo Pasta Salad?
Pine Nut and Basil Zoodles are also a fantastic side dish!