Pan-Fried Brussel Sprouts with Balsamic Reduction

Pan Fried Brussel Sprouts

I don’t know when it happened. I don’t remember a specific moment, but at some point I stopped gagging at the thought of brussel sprouts. Maybe it was when I realized that some foods feed your body, and some feed your soul, and I had a disproportionately well fed soul. Or maybe it was when I went to college and got so sick of junk food 🍟🍦 that anything real tasted like home. Whatever caused it, whenever it happened, I found some love for the little green sprouts.

Pan-frying brussel sprouts draw out some of the best flavors they have to offer, creating a tender inside and slightly crispy outside. The balsamic vinegar complements the flavor of brussel sprouts nicely, and a balsamic reduction condenses all of its goodness, highlighting the freshness of the dish, without adding heaviness.

That’s what the roasted garlic sauce is for 😝. It’s definitely worth its weight though. The sauce is creamy, a little salty, and a little nutty. The brussel sprouts are good with the balsamic drizzle, but the garlic sauce makes it superb. Top it with a little blue cheese, and I’ll see you in heaven 😇!

These are a perfect side dish, simple and elegant. They have such a great presentation, and would make a nice addition to a Thanksgiving menu, or a date-night-in.

Even if you don’t enjoy brussel sprouts, I need to convince you to try these. They are just so good. Normally I barter with plates of sweets. So, how about this. If you try these and don’t like them, I’ll send you some cookies 🍪. Win, win!

Pan Fried Brussel Sprouts
Pan Fried Brussel Sprouts
Pan-fried Brussel Sprouts with Balsamic Reduction
Pan-Fried Brussel Sprouts with Balsamic Reduction
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Brussel Sprouts
  1. 1 lb brussel sprouts cleaned and cut in half
  2. 4-6 T olive oil
  3. salt to taste
  4. balsamic reduction
  5. roasted garlic dipping sauce
  6. blue cheese for garnish
Balsamic Reduction
  1. 2/3 c balsamic vinegar
Roasted Garlic Dipping Sauce
  1. 1 bulb of garlic
  2. 1 T olive oil
  3. 1/2 c greek yogurt
  4. 1/3 c mayonnaise
  5. 3 T heavy cream
  6. salt to taste
Brussel Sprouts
  1. Heat the olive oil in a large skillet (it should be hot enough to make the brussel sprouts sizzle)
  2. Place the brussel sprouts cut side down, working in sections no too large to crowd the bottom of the pan.
  3. Cover and cook for 3-4 minutes, then flip and cook for 3-4 more (cover them to prevent getting splattered with hot oil).
  4. Remove from the oil and place in a bowl, sprinkle with salt and toss to coat.
  5. Repeat with the rest of the brussel sprouts until they are all cooked.
  6. Serve drizzled with balsamic reduction and garlic cream sauce (recipes below), and top with blue cheese (optional, but definitely recommend)
Balsamic Reduction
  1. Pour vinegar into a nonstick skillet and bring to a boil.
  2. Reduce heat and simmer until reduced by half.
  3. Remove from heat and cool.
Roasted Garlic Dipping Sauce
  1. Preheat the oven to 425° F.
  2. Cut the top off the garlic, drizzle with olive oil and wrap in foil.
  3. Bake for 35 minutes, remove from the oven and allow to cool.
  4. In a bowl, combine yogurt, mayonnaise, heavy cream, and salt.
  5. Squeeze out the garlic into the bowl and use an emulsion blender until smooth (this can also be done in a food processor, but I’m loving my emulsion blender right now)
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