PAN COOKED BRUSSEL SPROUTS RECIPES

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BEST HONEY BALSAMIC GLAZED BRUSSELS SPROUTS RECIPE - HO…



Best Honey Balsamic Glazed Brussels Sprouts Recipe - Ho… image

Honey Balsamic Glazed Brussels Sprouts from Delish.com are perfectly seasoned.

Provided by Lena Abraham

Categories     dairy-free    healthy    heart-healthy    vegan    vegetarian    Thanksgiving    weeknight meals    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

Steps:

  • In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
  • Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 174 calories

BEST HONEY BALSAMIC GLAZED BRUSSELS SPROUTS RECIPE - HO…



Best Honey Balsamic Glazed Brussels Sprouts Recipe - Ho… image

Honey Balsamic Glazed Brussels Sprouts from Delish.com are perfectly seasoned.

Provided by Lena Abraham

Categories     dairy-free    healthy    heart-healthy    vegan    vegetarian    Thanksgiving    weeknight meals    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 8

1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper

Steps:

  • In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
  • Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 174 calories

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