Course: Lunch/Dinner

Prep Time: 5 minutes

Total Time: 15 Minutes

Total Servings: 4

Thanks to a little science about compounds that allow for more flavor and browning, you can actually make Brussels Sprouts taste good! Also, look for sprouts that are smaller with tight leaves (about 1 1/2 inches in diameter), they are usually sweeter and more tender than the large ones. This recipe comes together in less than 10 minutes, so it’s perfect for a weeknight side.


  • 1 lb Brussels sprouts, ends trimmed and cut in half
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tbsp balsamic glaze
  • * if you don’t have balsamic glaze, 1-2 tbsp of lemon juice and a sprinkle of Parmesan cheese is also delicious!


  1. Start with a cold pan and arrange sprouts cut side down in a 12 inch, non stick skillet.
  2. Drizzle oil evenly over sprouts and cover the pan with a lid.
  3. Place pan over medium high heat and allow to cook, covered for 5 minutes. Check and make sure they have turned bright green and the cut sides are starting to brown.
  4. Uncover and continue to cook 2-3 minutes more, or until well browned and fork tender. Sprinkle with salt and pepper and drizzle with balsamic glaze. Toss to coat and serve hot.

Nutrition: 1/4 of recipe: ~183 calories , 3 protein, 5 net carbs, 15 fat

*recipe inspiration from

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