Pan Seared Brussels Sprouts with Spicy Honey Balsamic Dressing

These Pan Seared Brussels Sprouts are quick, easy, and divine!

Pan Seared Brussels Sprouts with Spicy Honey Balsamic Dressing

These Pan Seared Brussels Sprouts are amazing! Melted blue cheese, pine nuts, hazelnuts, and a touch of smokiness from the smoked paprika – so yummy!

Pin Recipe Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

Servings: 4

Ingredients

Dressing

• 1½ Tablespoon aged balsamic vinegar
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon hazelnut oil
• 1 clove garlic minced
• ⅛ teaspoon garlic powder
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon salt
• ½ teaspoon pepper

Brussels Sprouts

• 1 pound Brussels sprouts trimmed and quartered
• 2 Tablespoons extra virgin olive oil
• ⅛ teaspoon salt
• ½ teaspoon pepper

Toppings

• ½ teaspoon smoked paprika
• ¼ Cup + 1 Tablespoon crumbled blue cheese
• 2 Tablespoons pine nuts toasted
• 2 Tablespoons chopped hazlenuts toasted

Instructions

• Preheat a large pan over medium heat. I prefer to use enameled cast iron or cast iron for this.
• Place all ingredients for the vinaigrette in a small bowl. Whisk until blended and set aside.
• Toss Brussels sprouts, extra virgin olive oil, salt, and pepper, in a medium bowl until well coated.
• Once pan is hot, spoon Brussels sprouts onto pan in a single layer. Cook 3-4 min (until bottoms are browned) without flipping. While sprouts are cooking, add blue cheese to the bottom of the bowl the sprouts were in and set aside.
• Flip sprouts over and cook an additional 3-4 min., turning occasionally to prevent burning.
• Scoop hot sprouts carefully into the bowl with the blue cheese, and toss until cheese is mostly melted. Add vinaigrette, pine nuts, hazelnuts, and smoked paprika. Toss until well coated and evenly mixed. Serve immediately.

Notes

• This a great side dish, but we usually cook them first and eat them as an appetizer since they are best when hot off the pan.
• For the aged balsamic vinegar, check the ingredients. Make sure grape must is first and wine vinegar is second. These should be the only two ingredients.
• If you have any leftovers, you can reheat by placing them on a tray in the toaster oven and toasting slightly until warm.

Preferred ingredients: Extra Virgin Olive Oil in Dressing: McEvoy Ranch Organic Olive Oil, Extra Virgin Olive Oil for Cooking: McEvoy Ranch Cooking Olive Oil

Nutrition

Serving: 0.25recipe | Calories: 268kcal | Carbohydrates: 14.1g | Protein: 7.5g | Fat: 22.6g | Saturated Fat: 4.5g | Cholesterol: 8mg | Sodium: 329mg | Potassium: 544mg | Fiber: 5.1g | Sugar: 3.7g | Calcium: 106mg | Iron: 2mg

Calories: 268kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Pan Seared Brussels Sprouts

Want more veggie appetizers?

Check out all of Savored Joy’s satisfying, nutritious veggie appetizer recipes!