Pan Roasted Brussels Sprouts with Balsamic Reduction

Pan Roasted Brussels Sprouts with Balsamic Reduction

16 oz Brussels sprouts

¼ cup frozen pearl onions

2 tbsp olive oil

½ tsp salt

¼ tsp pepper

3 tbsp Parmesan cheese

¼ cup balsamic reduction

Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium high heat and cook until browned and tender, about 10 minutes.

Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.

Serve immediately.

3 servings, 110 calories per serving

Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.

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