Today I’m sharing a recipe that I will be making on repeat this fall and winter, my Balsamic Black Pepper Easy Brussels Sprouts. These tender bites of fall veggie goodness are savory yet tangy-sweet from the aged balsamic vinegar. Perfect for when you crave a warm dish and just want to skip the side salad.
Life Lately
Friday afternoon turned into one of those unexpectedly good solo days, the kind that feels like a mini-vacation in the middle of real life.
I had a dentist appointment (I oddly enjoyed sitting and doing nothing for an hour), but afterwards, I decided to lean into a little me time before school pickup. So I headed over to the mall..which honestly felt indulgent in itself. I wandered straight into Anthropologie. And let me just say: I cannot believe how expensive jeans have become. The cheapest pair was around $150, and most were hovering near or above $250. Wild. But here’s the thing .. I am the kind of person who will absolutely wear $250 jeans with a $10 white T-shirt and call it a day.
Me Time: Fancy Mall Edition
I rarely buy “super fancy” anything. But jeans? I will do super fancy jeans. Jeans are my thing. My one wardrobe weakness. And yes, sometimes, I splurge.
So I walked out of Anthro with a new pair of fancy jeans and a really soft T-shirt that I probably didn’t need, but absolutely did. Then I wandered over to Eataly, my favorite “I-wish-I-was-in-Italy” escape. I browsed the pasta aisle like it was an art gallery. Picked up some vegan chocolate. My favorite pasta sauce. A bottle of really good olive oil and an aged balsamic vinegar that practically begged to come home with me.
There’s something about grocery shopping alone that feels like therapy, no five-year-old grabbing everything shiny from the lower shelves, no rushing. Just you, a cart, and the quiet hum of possibility.
I promise this whole mall story has a point!..
Brussels Sprouts Inspo
In the refrigerated section, I noticed a pack of pre-made Brussels sprouts, glossy with oil, speckled with pepper, and smelling faintly of balsamic. Vegan, upon ingredients list inspection. Yay! Total impulse buy. When I got home (and ate them cold!) I took one bite and literally said, Oh my gosh, yes. I forgot how much I love Brussels sprouts.
They’re easily one of my top five vegetables, and yet, I rarely make them. I think people forget how ridiculously easy Brussels sprouts are to cook. You don’t need an elaborate recipe or a half-hour roasting session. In five to ten minutes, you can have the most savory, caramelized, glossy Brussels sprouts ready to go.
And honestly? They’re the perfect “I don’t have time to make a salad” vegetable.
All that chopping and washing and dressing that goes into a salad can take forever. But with Brussels sprouts, you toss them in a hot pan, drizzle in some balsamic vinegar, maybe a splash of olive oil, a sprinkle of salt, and a good hit of cracked black pepper, and suddenly, you’re eating something that feels fancy and intentional.
Fancy Easy Brussels Sprouts
If you want to give these a bit more oomph, go for it. Here’s how I would do it. Toast some pecans in a side pan and sprinkle them over top to serve. Or try pumpkin seeds, walnuts or even slivered almonds. Dried cranberries would be another fun addition. Orange zest or pomegranate pearls also pretty additions for this seasonal dish. But if easy Brussels sprouts are your goal, this dish, as is, is perfection.
My other Brussels sprouts recipe fave, includes a bit of sweet maple flavor.
Angel Hair Pasta Phase
Lately, I’ve been in my angel hair pasta era, probably because it cooks in five minutes flat, and every parent knows that’s a gift. So a typical weeknight dinner for me looks like: pasta twirling on one side of the plate, steamy Rao’s sauce pool on the other. Glossy Brussels sprouts on the other, maybe some roasted carrots or beets to round it out. Fast, nourishing, deeply satisfying.
Healthy Veggie
And bonus: Brussels sprouts are kind of little wellness powerhouses. They’re high in fiber, vitamin C, vitamin K, and antioxidants, basically a tiny leafy army for your immune system. They support gut health, balance inflammation, and help you feel full longer (without feeling heavy).
I love that these easy brussels sprouts have real texture, not mushy, not too crisp. Just that perfect bite where the edges caramelize, the centers stay tender, and the balsamic adds a tangy, almost sweet glaze that makes them addictive.
So if you’ve been stuck in a dinner rut or reaching for the same old sides, this is your sign. Grab a bag of Brussels sprouts (fresh or pre-shaved), heat a pan, splash some olive oil, and shake in the balsamic and black pepper magic.
Dinner done in minutes. Jeans justified. Mood restored.
ps. If you make these easy brussels sprouts, please tag me. I want to see your glossy, tangy Brussels magic. Because sometimes the simplest things, a solo afternoon, a pair of jeans, or a bowl of Brussels sprouts ~ end up being the highlight of your week.
Speedy Balsamic Black Pepper Brussels Sprouts
These easy brussels sprouts are seasoned with simple ingredients including balsamic vinegar and black pepper. EVOO and sea salt seal the deal on this delicious healthy, side dish. Simple and speedy enough to serve any night of the week.
click the stars to rate
Print
Pin
Servings: 4 servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cups Brussels Sprouts, halved or quartered, nobby ends cuut off
- ½ teaspoon salt
- 3 tablespoon balsamic vinegar, aged
- black pepper, to taste
- ¼ cup water
To serve:
- balsamic vinegar, to taste
Instructions
-
Prep the Brussels sprouts by removing outer leaves, cutting off the knobby ends and halving – or quartering for even smaller bites.
-
Warm a small sauce pot over high heat. Add in the oil.
-
When oil is hoy, add in the Brussels sprouts. They should sizzle and the edges of the outer leaves should brown and char a bit. Stir with a wooden spoon and let sizzle for a minute.
-
Reduce heat to medium and carefully add in the water. Sprinkle in the salt. Add one tablespoon of the balsamic.
-
Cover with lid and let cook on medium for 3-5 minutes.
-
Remove the lid and most or all of the water should be absorbed and sprouts softened. If they are stiull too firm for your tastes, add in one more splash of water and cover again and allow a few minutes of cooking time to speften. Larger sprouts will take longer to cook.
-
Once sprouts are tender, add in the remaining balsamic and add black pepper to taste. Turn heat to high for one minute to lock in seasoning and char the edges again. Stir with spoon.
-
When sprouts look perfect and are tender, seasoned and edges charred, turn off heat. Add in additional balsamic to taste if you want an extra punch of flavor.
-
Serve warm.
Equipment
-
1 small pot
-
1 wooden spoon
nutrition estimate | per serving
Calories: 110kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 316mg | Potassium: 356mg | Fiber: 3g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 75mg | Calcium: 41mg | Iron: 1mg
healthyhappylife.com (Article Sourced Website)
#Balsamic #Black #Pepper #Easy #Brussels #Sprouts