Tired of bland, mushy Brussels sprouts that remind you of childhood dinner table nightmares? Get ready to revolutionize your vegetable game with this mind-blowing sautéed Brussels sprouts recipe that transforms these tiny green gems into crispy, caramelized flavor bombs! With a perfect balance of golden-brown edges, tangy Dijon mustard, and rich balsamic glaze, this dish will have your taste buds dancing and your dinner guests begging for your culinary secrets.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Trim off the tough stem ends and remove any yellow or discolored outer leaves.
- Using a sharp knife, carefully cut each Brussels sprout in half lengthwise, ensuring they are of relatively uniform size for even cooking.
- Pat the halved Brussels sprouts dry with paper towels to remove excess moisture, which will help achieve a better caramelization during sautéing.
- In a large skillet or cast-iron pan, heat olive oil over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the Brussels sprouts cut-side down in a single layer in the hot pan, ensuring they are not overcrowded. This allows them to develop a golden-brown caramelized surface.
- Cook the Brussels sprouts without stirring for 5-7 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Gently flip the Brussels sprouts and continue cooking for an additional 3-4 minutes, until they are tender and have a slight char around the edges.
- Reduce the heat to medium-low and add Dijon mustard, stirring to coat the Brussels sprouts evenly.
- Pour in the balsamic vinegar and quickly toss the Brussels sprouts to ensure they are well-coated and glazed.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Transfer the sautéed Brussels sprouts to a serving dish, ensuring they are evenly distributed and still hot.
- Serve immediately as a delicious side dish, garnishing with additional fresh cracked pepper if desired.
Tips
- Moisture is the enemy of crispiness! Always pat your Brussels sprouts completely dry before cooking to ensure maximum caramelization.
- Use a cast-iron skillet if possible - it provides the most even heat and creates the most beautiful golden-brown crust.
- Don't overcrowd the pan. Cook in batches if necessary to ensure each sprout has direct contact with the hot surface.
- The key to perfect texture is cooking cut-side down first and resisting the urge to stir too quickly.
- For extra flavor, try adding minced garlic or pancetta during the last few minutes of cooking.
- Fresh, high-quality balsamic vinegar makes a huge difference in the final flavor profile of the dish.
- Serve immediately while the sprouts are hot and crispy to enjoy their maximum texture and flavor.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
