I LOVE Brussels Sprouts! From my Roasted Brussels Sprouts to my Creamy Brussels Sprouts with Bacon, I’m always finding new ways to win over people who say they don’t like them! And let me tell you, I have an excellent success rate! This Honey Balsamic Brussels Sprouts recipe is my new masterpiece. It’s unbelievably delicious and quick and easy too – win-win! Once you try it, it will become your go-to side dish!
Step By Step Instructions
Start with cleaning your brussels sprouts with cold water, removing any dirt or soil.
Allow them to dry completely and then trim by removing loose leaves and trimming the stems by cutting off the hard ends. Then cut each one in half.
Heat the oil in a large skillet over medium-high until it starts to shimmer (but not smoke). As soon as the oil is hot and shimmering, add the halved Brussels sprouts cut side down. This is important as the cut side will lay nice and flat against the pan’s surface for a good sear that’s golden brown.
Let them cook undisturbed for 5 to 7 minutes until they develop a caramelized sear.
Season lightly with salt and pepper. Don’t forget the soy sauce may be salty, so when in doubt, wait to season until after you add the soy sauce and have a chance to taste.
Add the garlic and saute for another minute. Then add a quarter cup of water and scrape the bottom of the pan to stir in any browned bits that may have stuck to the pan.
The water will help to steam the brussels sprouts and allow the center to get tender. Don’t worry if the water evaporates as they cook.
Stir and continue cooking until the Brussel sprouts start to get tender in the middle, and the water cooks down (about 6 to 8 additional minutes). You don’t want to cook them fully as they will finish cooking in the sauce.
Then stir in the vinegar, soy sauce, and honey. Continue to cook, stirring for 1-2 minutes until the sauce reduces and thickens slightly.
Taste for seasoning and add more salt as needed before serving.
Freezing: Please note that freezing will soften the Brussel sprouts considerably, so I wouldn’t do it myself, but this dish can be frozen in a freezer-safe container for up to three months.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
