These quick balsamic-glazed Brussels sprouts are crispy, lightly sweet, and utterly delicious. They make a healthy, easy vegan side dish for holiday menus and are ready in about 20 minutes.
Brussels sprouts are anything but boring when prepared right. While roasted sprouts with butternut squash are a favorite, these pan-seared, caramelized balsamic Brussels sprouts are especially good for a quick, festive side.
Why This Recipe Works
- No oven required — perfect when you’re cooking other dishes simultaneously.
- Pan-seared and glazed sprouts take only about 7 minutes in the skillet; the whole recipe is done in roughly 20 minutes.
- They’re lightly sweet without added refined sugar, crisp on the cut side, and full of flavor.
- The simple glaze of balsamic vinegar, maple syrup, olive oil, and garlic balances bitterness and adds complexity.
- Festive garnishes like pomegranate arils and fresh rosemary brighten the dish and add texture.
- Finishing with a flaky finishing salt adds a crunchy burst of flavor that elevates the sprouts.
Ingredients
Below is the ingredient overview. Exact amounts and notes are provided in the recipe card.
For the Brussels sprouts
- Brussels sprouts
- Olive oil
For the balsamic glaze
- Balsamic vinegar
- Maple syrup
- Olive oil
- Garlic (or garlic powder)
For the garnishes
- Pomegranate arils
- Fresh rosemary
- Finishing sea salt
- Coarsely ground black pepper
- Red pepper flakes (optional)
How to Make Balsamic-Glazed Brussels Sprouts
For a visual step‑by‑step overview, check the recipe story if available.
Prep the Brussels sprouts
Discard any dark outer leaves. Trim the stem ends, being careful not to remove too much so the halves stay intact. Cut each sprout in half and set aside. If using a pomegranate, remove the arils now.
Fry them
Heat a large cast-iron or nonstick skillet over medium heat. Add about 1 tablespoon of olive oil and arrange sprouts cut-side down in a single layer. You may need to cook in two batches depending on pan size. Cook 5–6 minutes until the cut sides are nicely charred.
Make the glaze
Combine balsamic vinegar, maple syrup, about 3 tablespoons olive oil, and garlic in a small blender or mini food processor. A slightly chunky texture is fine. If you prefer, use garlic powder and whisk the ingredients together in a bowl.
Add the glaze
Pour about one-third of the glaze into the hot pan; it will sizzle. Toss the sprouts with a spatula to coat, cook another minute, then transfer them to a serving bowl.
Cook remaining sprouts
Add another splash of olive oil to the pan and repeat with the remaining sprouts.
Garnish and finish
Combine both batches, add the remaining glaze, and gently toss. Finish with pomegranate arils, sprigs of rosemary, flaky finishing salt, red pepper flakes (optional), and coarsely ground black pepper.
What to Serve With It
These maple-balsamic Brussels sprouts pair beautifully with mashed potatoes and a vegetarian roast, or with any main of your choice. They complement a wide range of vegan mains and appetizers such as pot pie, mushroom crostini, mac and cheese, pumpkin pasta, or a roast dinner.
Cook’s Tips
- Cook sprouts in a single layer, cut-side down, to achieve a crisp, caramelized surface.
- If your skillet is small, cook in batches to avoid crowding and steaming.
- Reserve some glaze to drizzle at the table for extra flavor.
- Add pomegranate arils and rosemary for festive color and texture.
- Season with flaky finishing salt, black pepper, and chili flakes to taste.
- Serve fresh — the sprouts lose crispness when refrigerated, though they can be kept up to 3 days and re-crisped in a hot pan.
Recipe Variations
- Use a different cooking oil such as canola, avocado, or sunflower oil if preferred.
- Swap maple syrup for honey or agave, or use about 4 tablespoons brown sugar for a deeper caramel note.
- Replace fresh garlic with about 2 teaspoons garlic powder to skip using a food processor.
- Omit red pepper flakes if you prefer no heat. Fresh rosemary is optional and mainly decorative.
Pan Seared Balsamic Glazed Brussels Sprouts
$5
Ingredients
For the brussels sprouts:
- 1.5 lb or 750 g brussels sprouts
- 5 tablespoons olive oil divided
For the balsamic glaze (makes ½ cup):
- 2 ½ tablespoons balsamic vinegar
- 2 ½ tablespoons maple syrup
- 2 cloves garlic or 2 teaspoons garlic powder
For the garnishes:
- ½ cup pomegranate arils
- 4 sprigs fresh rosemary
- ½ teaspoon finishing sea salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
Prep the brussels sprouts
-
Remove dark outer leaves, trim stem ends without cutting too much, and halve each sprout. Peel pomegranate if using.
Fry them
-
Heat a large skillet over medium, add 1 tbsp oil, and place sprouts cut-side down. Cook 5–6 minutes until charred.
Make the glaze
-
Blend balsamic, maple, 3 tbsp oil, and garlic. Alternatively, whisk with garlic powder.
Add the glaze
-
Add one-third of the glaze to the pan, toss sprouts to coat, cook 1 minute, and transfer to a bowl.
Make the second batch if needed
-
Add more oil and repeat with remaining sprouts.
Garnish
-
Combine batches, add remaining glaze, and garnish with pomegranate arils, rosemary, finishing sea salt, red pepper flakes, and black pepper.
Notes
Cook’s Tips
- These are a great last-minute holiday side — quick to prepare and full of flavor.
- Fry in a single layer cut-side down for best caramelization; cook in batches if necessary.
- Reserve some glaze to serve as an extra drizzle at the table.
- Add festive garnishes like pomegranate arils and rosemary for color and texture.
- Season to taste with coarse black pepper, chili flakes, and finishing sea salt.
- Best served fresh, but leftovers keep up to 3 days in the fridge and can be re-crisped in a hot pan.
Recipe Variations
- Swap olive oil for canola, avocado, or sunflower oil if preferred.
- Substitute maple syrup with agave or honey, or use brown sugar for a different sweetness.
- Use garlic powder (about 2 tsp) to avoid blending the glaze.
- Omit chili flakes or rosemary if you prefer.