Are you looking for a delicious side dish recipe? These pan-fried honey vinegar Brussels sprouts are the PERFECT side dish! They are sweet, salty and healthy! Keto, Paleo, low-carb.
To be honest, I used to absolutely HATE Brussels sprouts. Like most kids, I was somewhat (ok maybe a lot) of a picky eater. Luckily I was never forced to eat them (my dad isn’t a fan either), so at least I was not completed haunted by those little cabbages for my entire childhood.
At some point, a switch flipped though, because more recently, I have been ALL about the Brussels sprouts! Maybe it’s because the name suggests you are on a fun European vacation. Who wouldn’t want that??
But in all honesty, when flavored correctly, Brussels sprouts not only taste great, but also pack quite the nutrient punch! They may be well-known for being “mini cabbages”, but they are also packed with vitamin K, which helps to build strong bones and repair wounds.
Not only that, but they are also packed with vitamin C, vitamin A, fiber and antioxidants! Belgium sure knows what’s up with a vegetable like that.
For this recipe, you can either use fresh or frozen Brussels sprouts, although the fresh do a have a superior taste, in my opinion. If using frozen, you will want to thaw them out first.
Cut the sprouts in halves, and set aside while you heat some oil in a large pan. You want a pan large enough so that you can sit all of the sprouts face-down in a single layer. This way they can cook evenly and get that nice browned color.
Add the Brussels sprouts to the pan once the pan is heated, and cook covered until they begin to soften. After a few minutes, add in vinegar and honey or sugar-free maple syrup. garlic and salt.
Stir well and then place each sprout face-down in the pan. Cook uncovered until browned on the bottom, or until cooked to your liking.
If you give these pan-fried honey vinegar Brussels sprouts a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Pan-Fried Honey Vinegar Brussel Sprouts
- 1 pound fresh Brussels sprouts, cut into halves (16 oz)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 tablespoon honey or sugar-free maple syrup
- 1/4 teaspoon garlic
- 1/4 teaspoon Salt I love this Himalayan pink salt
- Add fresh Brussels sprout halves to a large pan over medium heat with extra virgin olive oil. If using frozen brussel sprouts, be sure to thaw them first.
- Cook covered until Brussels sprouts begin to soften, approximately 4-5 minutes.
- Add in vinegar, honey, garlic and salt. For keto, you can either omit the honey, or use a sugar-free maple syrup.
- Cook uncovered with flat side down until they begin to brown, approximately 8-10 minutes.
- Allow to cool for a few minutes before serving.