Balsamic Glazed Brussels Sprouts Recipe

Prepare sprouts

Trim root ends of Brussels sprouts and remove any yellow or loose outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform. Pat dry.

Pan-roast

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add Brussels sprouts cut-side down in a single layer (work in batches if needed). Season with 1 tsp salt and 1 tsp pepper. Cook, undisturbed, 4–6 minutes until deep golden brown on the cut sides.

Finish cooking

Stir the sprouts, reduce heat to medium, add the minced shallot and 1 tbs unsalted butter. Cook 3–4 more minutes, stirring occasionally, until sprouts are tender when pierced with a knife and shallot is softened.

Make balsamic glaze

While sprouts finish, combine 3 tbs balsamic vinegar and 1 tbs honey in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until slightly thickened and glossy, about 4–6 minutes. Remove from heat.

Glaze sprouts

Pour the warm balsamic-honey glaze over the sprouts in the skillet. Toss to coat thoroughly and cook 1 more minute so glaze clings to the sprouts. Taste and adjust seasoning if needed.

Prepare apricots & cheese

Julienne the dried apricots into thin strips. Crumble or slice the Laura Chenel goat cheese into small pieces or quenelles. Chop the toasted walnuts and remove thyme leaves from stems. Zest the lemon.

Assemble

Transfer glazed Brussels sprouts to a warm serving platter. Scatter julienned apricots evenly over the top, then dot with crumbled goat cheese. Sprinkle chopped toasted walnuts, fresh thyme leaves, and lemon zest over everything to brighten flavors.

If desired, drizzle up to 2 tbs extra balsamic reduction over the plated dish and finish with a light sprinkle of flaky sea salt (about 1/2 tsp) to highlight the sweet-sour contrast. Serve warm as a hors d’oeuvre or small plate.