Go Back

Simple Pan Roasted Brussels Sprouts

Brussels sprouts shine in this quick and easy side dish. Their nutty flavor is complemented by a bit of garlic and balsamic vinegar.


  • 2 tablespoons olive oil
  • 8 ounces Brussels sprouts washed
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar


  • Heat the olive oil in a nonstick skillet over medium heat. Slice the Brussels sprouts in half and place them in a single layer, cut side down, in the heated skillet.
  • Season with salt and pepper. Cover and let them cook 6-8 minutes or until tender. Add the butter and the minced garlic and saute for 1 more minute until the garlic is fragrant. Drizzle with balsamic vinegar, if desired. Serve immediately.