Pan Fried Brussels Sprouts with Balsamic Glaze - Delightfully Low Carb (2023)

These Pan Fried Brussels Sprouts with Balsamic Glaze are not only super easy to make, they are incredibly delicious and make a great side dish for any main.

» Also try these garlic mushrooms and cauliflower and easy cauliflower potato salad side dishes.

The balsamic glaze gives these Brussels sprouts so much flavor, but typically the glaze is made with honey, which isn’t ideal for a low-carb diet, so this recipe replaces the honey with brown sugar substitute.

If you’re a fan of Brussels Sprouts, you already know that they don’t even need a glaze to make them so delicious. They brown well in the pan with just olive oil, and the leaves quickly change from slightly bitter to super sweet. The glaze just gives it a little extra punch of flavor. We also love this keto orange sauce brussels sprouts recipe.

A serving of Brussels sprouts, equal to about 1 cup of raw sprouts, or about 7 large sprouts, contains roughly 8 net grams of carbs. If you’re on a keto strict diet, that may be more than you want to consume in one dish, but it’s practical for a low-carb diet.

» If you love brussels sprouts like we do, also try this recipe for Roasted Brussels Sprouts with Bacon.

Ingredients You Need

• Brussels sprouts – these are best fresh when they are in season, which is September to mid-February. Buy ones that are firm and brightly colored.
• Extra Virgin Olive Oil – this isn’t just for frying the veggies. It adds flavor to the sprouts. So make sure you use a good quality extra virgin olive oil
• Balsamic vinegar – When choosing a balsamic vinegar, be sure to check the sugar content. Most balsamic vinegars have very little sugar, but you occasionally find one that does.
• Brown sugar substitute – I use a brown sugar substitute from Wholesum Yum, which you can buy by clicking that link. There are many other brands you can get.
• Salt and pepper – to taste

How to Make Pan Fried Brussels Sprouts With Balsamic Glaze

There are many different ways to cook Brussels sprouts. I love them to be roasted or sauteed on the stove top. Both ways give the sprouts a nice char and bring out the sweetness.

Start by washing and cutting the hard stems off the sprouts. Then half them or cut into quarters if you like smaller pieces. Larger sprouts are great for this recipe, but small works well too.

Heat olive oil in a pan over medium high heat. Once it’s nice and hot, add the sprouts and let them cook without moving them for about 5 minutes. Then toss and cook for another 5 minutes The edges should start to brown during this time.

The secret to getting a good char on them in the pan is not to crowd them. They need space to brown. If you pile a bunch of them into the pan, they’ll end up just steaming and not browning.

If you don’t want to add the glaze, you can serve the Brussels Sprouts as soon as they’ve charred a little bit on the edges and are fork tender. They’re delicious with just salt and pepper and a little olive oil drizzled on.

(Video) Crispy honey balsamic glazed Brussels sprouts

Add the Balsamic Glaze

I personally love the balsamic glaze on these brussels sprouts and it’s hard to eat them any other way now.

Mix the ingredients for the balsamic glaze in a bowl, then pour it into the pan with the sprouts, right at the end of cooking.

Toss to coat. Don’t leave the pan, as the sprouts can quickly burn with the sauce in the pan. Instead, let it cook for a minute, then toss to flip the sprouts. Repeat that process. Then serve as soon as the sprouts have browned sufficiently.

Tips and Notes

• You can substitute the brown sugar with sugar-free maple syrup or any sugar substitute you want to use.
• Don’t crowd the pan with sprouts, or they will steam instead of brown.

Questions About Brussels Sprouts

When is the best time to buy brussels sprouts?

Brussels sprouts can be found in the store year round now, but they aren’t always at their best, and the prices can be quite high in the off season. To find seasonal, local brussels sprouts that aren’t bitter, they’re best from September to February.

How to choose the best brussels sprouts

Look for bright green Brussels sprouts that are compact with intact outer leaves. They should be firm and not look wilted at all. Smaller sprouts are typically more tender and sweet.

Also make sure they are all roughly the same size so they will cook at the same rate. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.

How do I get the perfect char on Brussels sprouts?

To get the perfect charred edges on Brussels sprouts, you need two things. One – you need a rather high heat. The higher the heat, the more char you will get. And two – don’t crowd the pan. Too many brussels sprouts will lead to an inability to get a good char.

More Recipes from Delightfully Low Carb

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Other Side Dish Recipes To Try

• Low Carb Green Bean Fries
• Parmesan Roasted Asparagus
• BBQ Grilled Cauliflower Skewers

Click for Even More Side Dish Recipes

• 17 Side Dishes to Serve with Stuffed Peppers

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09/06/2022

Pan Fried Brussels Sprouts with Balsamic Glaze