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Charred Brussels Sprouts with Soy-Balsamic Glaze
Charred Brussels sprouts tossed with soy, balsamic, and lemon—fast skillet side dish for any meal.
Why this recipe works
This skillet method delivers deeply browned, tender Brussels sprouts in under 20 minutes. It suits weeknight dinners, side-dish fans, and anyone who likes a smoky, savory kick.
- charred Brussels sprouts
- skillet Brussels sprouts
- brussels sprouts recipe quick
- soy balsamic sprouts
- lemon butter sprouts
- almond topping option
- day-of-serving side dish
- stovetop vegetables
Key takeaways
Skillet method gives deep browning without overcooking.
A simple mix of pantry flavors boosts Brussels sprouts.
Finish with butter and lemon for shine and brightness.
Recipe guide
This skillet method delivers deeply browned, tender Brussels sprouts in under 20 minutes. It suits weeknight dinners, side-dish fans, and anyone who likes a smoky, savory kick.
A quick skillet method for deeply browned, tender sprouts.
- Skillet method gives deep browning without overcooking.
- A simple mix of pantry flavors boosts Brussels sprouts.
- Finish with butter and lemon for shine and brightness.
Prep and flavor the sprouts
Preheat a large skillet over medium-high heat. Toss Brussels sprouts with olive oil, soy sauce, balsamic vinegar, smoked paprika, black pepper, and sea salt until evenly coated.
Char and soften in the pan
Arrange halved sprouts in a single layer, cut side down, in the hot skillet. Press to contact the surface and cook 4–6 minutes until deeply brown and charred on the cut sides.
Finish and serve
Reduce heat to low, add butter and lemon juice, and stir until the butter is melted and the sprouts are glossy. Finish with optional toasted almonds and adjust seasoning to taste; serve hot.
Ingredients
- 300 g Brussels sprouts (trimmed, halved)
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp toasted sliced almonds (optional)
Instructions
- Preheat a large skillet over medium-high heat until hot.
- Toss halved Brussels sprouts with olive oil, soy sauce, balsamic vinegar, smoked paprika, black pepper, and sea salt to coat evenly.
- Place sprouts cut-side down in the hot skillet in a single layer, pressing gently to ensure contact.
- Cook without moving for 4–6 minutes until deep brown and charred on the cut sides.
- Stir and continue cooking another 3–4 minutes until tender when pierced with a fork.
- Reduce heat to low and stir in butter and lemon juice until butter melts and coats the sprouts.
- Taste and adjust seasoning with a pinch more salt or lemon if needed.
- Transfer to a serving dish and sprinkle with toasted sliced almonds if using, then serve immediately.
FAQs
Can I omit the almonds or substitute nuts?
Yes. You can skip the almonds or swap in chopped walnuts or pecans.
What can I use if I’m out of balsamic?
If you don’t have balsamic, a splash of red wine vinegar works, or just a touch of extra lemon.
How long do leftovers last and how to reheat?
Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet.