Balsamic Brussels Sprouts.

Balsamic Brussels Sprouts

  • Servings: 4
  • Difficulty: easy
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  • 1 (16 oz) bag Brussels sprouts
  • Olive oil spray
  • 1 tablespoon olive oil
  • 2 teaspoons fresh garlic, chopped
  • Salt and pepper, to taste
  • 1 dash cayenne pepper, to add spice, optional (I used a homemade Moroccan blend)
  • 2-3 tablespoons balsamic vinegar, to taste (I used Maple Balsamic Vinegar)


1. Poke a few holes in the bag of Brussels sprouts and steam in microwave for about 2-2½ minutes, until soft. To cook on cooktop: Add Brussels sprouts to a pot and add a little water. Cover pot and steam until soft, about 5 minutes. Drain and cut each in half.

2. Coat a large nonstick pan with olive oil cooking spray. Heat olive oil in pan. Add Brussels sprouts and garlic. Season with a little salt and pepper and a dash of cayenne, if desired. Saute over medium-high heat. Continue to stir often. Use a spatula to turn over several times. Add balsamic vinegar and continue to cook until blackened.

Helpful Hints:

  • Choose Brussels sprouts that are firm, compact, and have bright green buds.
  • Pick brussels sprouts that are small. They are more tender when their smaller. The bigger they are, the bigger stem they have inside. (They taste better when they’re small also.)
  • After you steam them (either microwaved or stovetop), make sure that they are soft. Some of mine were tough yet when I put them in the large pan, so they tasted a little different than the ones that I knew were soft.


 Preparation Time = 5 minutes
Cooking Time = 8 minutes

Serving Size = 3/4 cup
Each Serving = 2 Points +


12 thoughts on “Balsamic Brussels Sprouts.

    • Aubrie says:

      I hated them growing up as well. The brussels sprouts I got this time were pretty big (some of the bag had smaller ones, but a lot of them were huge), so next time I’ll be really searching for the small ones! The balsamic does it for me though. Just so good!


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