These Maple Balsamic Brussels Sprouts are what brussels sprout dreams are made of. Perfectly caramelized and lightly sweet, this quick side dish is the perfect pair for a steak or turkey dinner.
Kicking This Recipe Up A Notch
These brussels sprouts are divine on their own, but mix some chopped bacon, dried cranberries and toasted pecans and you have something that will convert even the most skeptical non-veggie eaters out there.
Do I Need A Cast Iron Skillet?
A cast iron skillet will make this recipe easier but is not a deal breaker. If you don't have a cat iron skillet, cook the brussels sprouts in a regular frying pan and then transfer to an oven safe dish before broiling.
Is It Brussels Sprouts Or Brussel Sprouts
Although, I personally call this round cruciferous vegetable "brussel" sprouts which they are commonly referred to as, the proper name is brussels sprouts. I was always curious why spell check would trigger a warning every time I would type "brussel sprouts". Tomato, potato.
Brussels sprouts originate from the Mediterranean region along with other cabbage species, but first appeared in northern Europe during the fifth century. This vegetable was later cultivated in the 13th century near Brussels, lending the name.
How To Pick The Best Brussels Sprouts
Brussels sprouts are usually harvested in the late fall, and can be harvested throughout winter in milder climates. Buying seasonally will ensure a more flavorful and fresh product.
When in the store, selecting brussels sprouts that are still on the stem will help them last longer but not necessary as this is not always an option. Choose brussels sprouts that are vibrant in color and firm. Smaller sprouts will be sweeter and have more flavor, whereas larger ones will be more fibrous and more bland.
Related Recipes
- Strawberry Basil Balsamic Glazed Salmon
- Blackberry Balsamic Baked Brie
- Paleo Apple Pecan Salad
📖 Recipe
Maple Balsamic Brussels Sprouts
Equipment
- Cast iron skillet
- Spatula
Ingredients
- 1 lb Brussel sprouts
- 3 tbsp Avocado oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Maple syrup
- 2 cloves Garlic
- Pink Himalayan salt To taste
- Black pepper To taste
Instructions
- Cut the bottom of the brussel sprouts and then slice in half.
- Heat 2 tbsp of oil in cast iron skillet over medium heat. Add brussel sprouts. Spread so they are in a single layer.
- Allow brussel sprouts to cook on one side until the outsides begin to brown. Flip and stir. Add another tbsp of oil and garlic and allow the sprouts to brown on the other side completely before stirring again.
- Set oven to broil.
- Once sprouts are cooked and browned, reduce to low heat and add balsamic vinegar. Stir and coat.
- Add maple syrup. Stir and coat.
- Place cast iron skillet in oven to broil for about 5 minutes. This will help get them nice and crisp, but keep an eye on them to prevent burning.
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