Pan Seared Balsamic Glazed Brussels Sprouts
Prep time: 5 min - Cook time: 15 min - Servings: 4
For the brussels sprouts:
1.5 lb or 750 g brussels sprouts
5 tablespoons olive oil, divided
For the balsamic glaze (makes ½ cup):
2 ½ tablespoons balsamic vinegar
2 ½ tablespoons maple syrup
2 cloves garlic or 2 teaspoons garlic powder
For the garnishes:
½ cup pomegranate arils
4 sprigs fresh rosemary
½ teaspoon Le Saunier de Camargue Fleur de Sel
½ teaspoon coarsely ground black pepper
¼ teaspoon red pepper flakes
Prep the brussels sprouts
Remove the dark outer leaves from the brussels sprouts. Trim the ends of each brussels sprout making sure not to cut too much, otherwise the leaves might fall apart. Slice the brussels sprouts in half (see the picture) and set aside.
Heat a large cast iron or a nonstick skillet over medium heat. Add a lug of olive oil and arrange the brussels sprouts on the skillet one by one, cut side down. You will need to do it twice, since they won’t fit all at once. Cook them for 5-6 minutes until slightly charred on the cut side (see the picture).
Make the glaze
Blend together balsamic vinegar, maple syrup, olive oil and garlic in a mini food processor or a
blender. You don’t need a very smooth consistency, small pieces of garlic are OK. Alternatively, use garlic powder instead of fresh garlic and combine the rest of the ingredients for the glaze in a medium bowl.
Add the glaze
Add 1/3 of the glaze to the pan. It will sizzle a lot but that’s OK. Move the brussels sprouts around the pan to coat them with the glaze using a spatula. Cook for 1 more minute and remove from the pan. Make the second batch if needed.
Add a lug of olive oil to the pan and repeat with the rest of the brussels sprouts.
Combine the two batches and add the remaining 1/3 of the glaze. Garnish with pomegranate arils and fresh rosemary. Season with Le Saunier de Camargue Fleur de Sel, red pepper flakes, and coarsely ground black pepper.