Pan Roasted Balsamic Brussels Sprouts

Pan Roasted Balsamic Brussels Sprouts -

Pan Roasted Balsamic Brussels Sprouts


  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons Sadaf Grapeseed Oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Sadaf Red Wine Vinegar
  • 1 tablespoon honey
  • 1/4 cup chopped hazelnuts or almonds, toasted


  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts with the Sadaf Grapeseed Oil, salt, and pepper.
  3. Spread the Brussels sprouts on a baking sheet and roast them in the oven for 25-30 minutes or until they are tender and golden brown.
  4. In a small saucepan, mix together the Sadaf Red Wine Vinegar and honey. Bring it to a simmer over medium heat and cook until the mixture is reduced by half, about 3-5 minutes.
  5. Remove the pan from the heat and let it cool for a minute.
  6. Once the Brussels sprouts are done, remove them from the oven and transfer them to a serving dish.
  7. Drizzle the balsamic glaze over the Brussels sprouts and toss to coat evenly.
  8. Sprinkle the chopped hazelnuts or almonds over the top and serve.

Note: You could also add some diced bacon or pancetta for an added flavor and texture. These Brussels sprouts are delicious as a side dish or as a salad on their own.