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Brussels Sprouts for the Brussels Skeptic

I’ll admit—I’m usually not a fan of Brussels sprouts. They can have a bitter bite that just doesn’t do it for me, but my husband Peter absolutely loves them. Recently, I discovered a game-changing trick that transformed my Brussels sprout experience: just slice them in half! It turns out the bitterness is mostly concentrated in the center, so cutting them releases those compounds during cooking.

To take the flavor up a notch, I add thick, syrupy balsamic vinegar and a sprinkle of red chili flakes for a subtle kick without overwhelming heat. You can either pan-fry them (like in this recipe) or roast them in the oven at 400°F for 20-30 minutes, making sure they’re well-coated in oil and balsamic. Now, I might just be a Brussels sprout convert!


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Pan Fried Brussels Sprouts with Balsamic Vinegar

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By: Cindy Lam Lorimer
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 5
Brussels sprouts can be delicious! Halving them softens any bitterness, and a touch of balsamic vinegar adds the perfect sweetness while keeping them crisp and flavorful.

Ingredients 

  • ¼ cup avocado oil, or any neutral oil
  • 6 garlic cloves, sliced
  • 1 ½ lbs brussel sprouts, cut in half lengthwise
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp chili flakes
  • 2 Tbsp balsamic vinegar
  • ½ cup low sodium vegetable broth

Instructions

  • In a pan on medium high heat, add oil then garlic and stir fry for 30 seconds.
  • Add brussel sprouts and the rest of the ingredients. Toss, then lay them flat in a single layer on the pan.
  • Pour in 1/2 cup of low sodium vegetable broth and turn heat to high.
  • Cook untouched for 5 minutes, tossing halfway through.

Nutrition

Serving: 1portion | Calories: 166kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 271mg | Potassium: 554mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1057IU | Vitamin C: 117mg | Calcium: 66mg | Iron: 2mg

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