Ingredients:

  • 1.5 lbs (680g) Brussel sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

  1. Trim and halve (or quarter) the Brussel sprouts.
  2. Heat olive oil in a large skillet over medium-high heat. Add sprouts in a single layer (work in batches if needed to avoid overcrowding). Season with salt, pepper, and minced garlic.
  3. Cook, undisturbed, for 3-4 minutes until browned on the cut side.
  4. Flip the sprouts and cook for another 5-7 minutes, or until tender-crisp and golden brown all over.
  5. While the sprouts are cooking, combine balsamic vinegar, honey (or maple syrup), and Dijon mustard in a small saucepan.
  6. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until it has thickened slightly.
  7. Remove the sprouts from the skillet and transfer to a serving bowl. Drizzle with balsamic glaze and toss to coat. Garnish with chopped parsley. Serve immediately.