These quick & easy sautéed brussels sprouts are glazed in a mix of honey, mustard and balsamic vinegar. They’re finished with Parmesan and chopped parsley.
- 1 tablespoon honey
- 1 tablespoon whole-grain mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 pound brussels sprouts, trimmed, halved lengthwise or cut in thirds, if large
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1–2 tablespoons grated Parmesan cheese
- In a small bowl, whisk together the honey, mustard, balsamic vinegar and 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. When the oil is shimmering and hot, add the brussels sprouts, arranging them cut side down in a single layer. Let the brussels sprouts cook for 5-7 minutes, not moving them, until they are browned and charred in spots. Then flip them over and stir them around. Continue cooking for 5-7 minutes until they are browned and tender.
- In the last 30 seconds to 1 minute of sautéing, stir in the garlic, red pepper flakes, salt and pepper.
- Take the skillet off the heat. Pour in the honey mustard vinaigrette, stirring to coat.
- Sprinkle with parsley and Parmesan.
Store leftovers in an airtight container in the refrigerator up to 4 days. Rewarm them in a skillet over medium heat or in a 350-degree F oven. You can also eat them cold in a salad.
You can add toasted pine nuts, almonds or walnuts to the cooked sprouts.
Variation: Instead of the honey mustard vinaigrette, you can sauté the brussels sprouts and toss them with fresh lemon juice.
Keywords: sauteed brussels sprouts, honey balsamic brussels sprouts