It doesn’t take a lot of effort to bring out the sweet, nutty flavor of brussels sprouts. This simple recipe uses only light seasonings, and then lets the sprouts shine. A garlic and balsamic glaze makes a dramatically flavorful sauce to drizzle on top. Ideal for a light side dish, these brussels sprouts have less than 80 calories per serving.
Cooking halved brussels sprouts cut-side down gently caramelizes them and brings out their sweetness. Once they’re golden brown, simply stir and then cook until they are the crispness or softness you prefer.
Total Time: 56 min.
Prep Time: 10 min.
Cooking Time: 46 min.
Yield: 4 servings
1 cup balsamic vinegar
2 cloves garlic, coarsely chopped
1 lb. brussels sprouts, ends trimmed, cut in half lengthwise
¼ tsp. sea salt (or Himalayan salt)
2 Tbsp. water
1. Place vinegar and garlic in small non-reactive saucepan over medium heat. Bring to a boil. Reduce heat to low; gently boil for 25 to 35 minutes, or until vinegar has become thick enough to coat the back of a spoon. (Watch vinegar carefully after 20 minutes of cooking to avoid burning.)
2. Remove from heat; cool. Remove garlic. Set aside.
3. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
4. Place brussels sprouts in skillet, cut side down, in a single layer; cook for 4 minutes, or until browned.
5. Add salt; cook for 1 to 2 minutes.
6. Add water; cook until water has evaporated.
7. Top each serving with 1 Tbsp. balsamic glaze; serve immediately.
Tip: Remaining balsamic glaze can be served over meat, salmon, roasted vegetables, strawberries, kale chips, etc.
Nutritional Information (per serving):
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 179 mg
Carbohydrates: 16 g
Fiber: 4 g
Sugar: 7 g
Protein: 4 g
Body Beast Portions