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Home » Collections » Sides » Honey Balsamic Pan Seared Brussels Sprouts
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Honey Balsamic Pan Seared Brussels Sprouts

By Rachael | Updated on December 17, 2019

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Honey Balsamic Pan Seared Brussels Sprouts

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.

When I eat something like this, I usually imagine my life is far more glamorous then it actually is. You know, that I get to wear clean (non-kidified) clothes, do some real reading, and listen to non Kids-Bop music. But that is just dreaming. For now.  So come escape with me to the world of really good side dishes!

Enjoy!

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!

Honey Balsamic Pan Seared Brussels Sprouts

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! 
3.29 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: balsamic, brussels sprouts, honey, pan seared
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 114kcal
Author: Rachael

Ingredients

  • 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

Instructions

  • 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
  • Serve

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Sodium: 18mg | Potassium: 271mg | Fiber: 2g | Sugar: 11g | Vitamin A: 500IU | Vitamin C: 56.4mg | Calcium: 28mg | Iron: 1.1mg

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.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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Pin to your vegetable side board:

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Related

Related categories:
SidesBrussels sprouts cooked Brussels cooked vegetables side dishes sprouts Thanksgiving sides vegetables

Reader Interactions

Comments

  1. Wayne Key says

    June 10, 2016 at 6:08 pm

    Tried this and found it very bland.
    Reply
    • Rachael says

      June 10, 2016 at 10:22 pm

      I am sorry you feel that way, we love this flavor combo and make it regularly.
      Reply
  2. Ifeanyi Ezeanya says

    January 16, 2017 at 8:38 pm

    This was delicious! I added a tsp of sesame seed oil to the sprouts before putting them in the pan; it added a nice fragrant element.
    Reply
  3. louisa says

    November 18, 2017 at 9:43 pm

    The first time I made this, I did find it a little on the bland side. The second time I made it I added a generous amount of salt and pepper and the result was absolute perfection. Thanks for sharing this recipe!
    Reply
    • Rachael says

      November 23, 2017 at 1:41 pm

      Louisa, thanks for the great suggestion. I appreciate the feedback.
      Reply

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