Pan Roasted Brussels Sprouts with Balsamic Reduction


Pan Roasted Brussels Sprouts with Balsamic Reduction


16 oz Brussels sprouts¼ 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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10 Replies to “Pan Roasted Brussels Sprouts with Balsamic Reduction”

  1. Hello, I wish I could reach through the screen and take a bite!  Excellent recipe post and certainly appreciate your contribution. Your site title is catchy, “Cynthia Eats”  Really cool because everyone can relate because they eat too! I will be on holiday break soon and I look forward to trying your recipes! Rupert.

  2. Hi Cynthia!  Thank you for the recipe!  I never liked brussel sprouts until my neice made them for Thanksgiving one year in a very similar way.  Although her’s were oven roasted.  They were delicious!  The biggest problem I have with brussel sprouts is the texture of them based on the way they are prepared.  The oven roasted ones my niece makes are nice and crispy.  Are the pan roasted ones crispy as well?  I think I will be trying this recipe next time I make brussel sprouts.  Thanks again!

    1. Yes, the pan-roasted ones are crispy as well.  I have a friend who said her sons wouldn’t eat Brussels sprouts until she made them roasted and now they love them!  It’s amazing what a difference the cooking method makes, isn’t it?

  3. Thanks for the Pan Roasted Brussels Sprouts recipe! I need to know where I can get Brussels sprouts, because it appears like an ingredient that’s not available in my own part of the world. I think I know where to get pepper, pearl onions and olive oil. But the rest of the ingredients I don’t think I can find it in my location unless I have to travel to wherever it’s sold.

    Ingredients like Parmesan Cheese and balsamic reduction are both completely strange to me. Do you have any suggestion or advice on where to find these ingredients? Thanks for your recipe!


    1. I usually get all of the ingredients at my local grocery store.  Balsamic reduction is made from balsamic vinegar (recipe here), although you can just use the vinegar as is if you wish. 

      You may be able to order these things online but I will tell you that any vegetables are good pan or oven-roasted.  You could try this with whatever veggies and cheese are available to you right there in Cebu. Let me know how it goes! 

  4. I really like Brussels sprouts. And I am constantly searching for a rich pairing. I tried it with blue cheese and it serves up a savory side made even better with crunchy accents of walnuts and dried cranberries. So yummy! I also tried Brussels sprouts paired with freshly grated parmesan cheese bake-up as a side dish complemented with citrusy accents of fresh lemon slices. So I’m more than excited to try your pan-roasted Brussels sprouts with balsamic reduction and add it to my list.

    1. Oh, my!  Your ideas sound delicious and I can’t wait to try them!!!!  Is the blue cheese recipe served as a hot side or a salad?  I serve this Brussels sprouts saladwarm so I think I’ll try your idea the same way!   

  5. Brilliant! I somehow have 3 bottles of balsamic vinegar in my cupboard. I’ve no idea how, except I know I love the taste but then never know what to do with it. This has given me inspiration and I’ll give the recipe a go this week. Would you try the balsamic reduction with any other vegetables other than sprouts?

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