These Pan Fried Brussels Sprouts with Balsamic Glaze are not only super easy to make, they are incredibly delicious and make a great side dish for any main.
The balsamic glaze gives these Brussels sprouts so much flavor, but typically the glaze is made with honey, which isn’t ideal for a low-carb diet, so this recipe replaces the honey with brown sugar substitute.
If you’re a fan of Brussels Sprouts, you already know that they don’t even need a glaze to make them so delicious. They brown well in the pan with just olive oil, and the leaves quickly change from slightly bitter to super sweet. The glaze just gives it a little extra punch of flavor.
A serving of Brussels sprouts, equal to about 1 cup of raw sprouts, or about 7 large sprouts, contains roughly 8 net grams of carbs. If you’re on a keto strict diet, that may be more than you want to consume in one dish, but it’s practical for a low-carb diet.
How to Make Brussels Sprouts
There are many different ways to cook Brussels sprouts. I love them to be roasted or sauteed on the stove top. Both ways give the sprouts a nice char and bring out the sweetness.
If you’re going to add a glaze, however, like you are in this recipe, it’s easier to cook them in a pan on the stove.
The secret to getting a good char on them in the pan is not to crowd them. They need space to brown. If you pile a bunch of them into the pan, they’ll end up just steaming and not browning.
Start by washing and cutting the hard stems off the sprouts. Then half them or cut into quarters if you like smaller pieces. Larger sprouts are great for this recipe, but small works well too.
Heat olive oil in a pan over medium high heat. Once it’s nice and hot, add the sprouts and let them cook without moving them for about 5 minutes. Then toss and cook for another 5 minutes The edges should start to brown during this time.
Mix the ingredients for the balsamic glaze in a bowl first, then pour it into the pan with the sprouts, right at the end of cooking.
Toss to coat. Don’t leave the pan, as the sprouts can quickly burn with the sauce in the pan. Instead, let it cook for a minute, then toss to flip the sprouts. Repeat that process. Then serve as soon as the sprouts have browned sufficiently.
What to Serve With Brussels Sprouts
Brussels sprouts make a great side dish for just about any protein. You can serve them alongside a chicken cutlet, pork chops, with chicken wings, or even as a meal on their own.
More Recipes from Delightfully Low Carb
Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!
Pan-Fried Balsamic Glazed Brussels Sprouts
- 1 lb Brussels sprouts
- 1 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp balsamic vinegar
- 1 tsp brown sugar substitute
- Rinse and cut the stems off the Brussels sprouts. Remove any extra leaves that fall off. Cut in half.
- Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts. Saute for 5 minutes without touching the sprouts. Toss the sprouts in the pan and cook an additional 5 minutes.
- Add the balsamic and sugar to a bowl and stir to combine. Add the mixture to the pan.
- Toss to coat. Cook for 1 minute. Toss again. Repeat. Once the glaze has thickened, remove from heat.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.