Sautéed Balsamic Brussels Sprouts and Strawberries

Sautéed Balsamic Brussels Sprouts and Strawberries

This recipe is a special one to me and to Clark. Remember that little French place that I mentioned once? Yeah – that one, the one where we ate the night that we found our apartment. After our first visit, we kept going back. Their menu kept changing and the food stayed great, so it became one of our favorite little spots. Then one time, they had added a seasonal dish of balsamic brussels sprouts and strawberries. Having never heard of such a thing, we obviously had to order it.

The portion was massive; not first-course-sized like we were expecting. Forgetting all about saving room for our entrees [let alone dessert], we inhaled the steaming plate in record time, all the way down to the last sprout leaf that we fought over.  Learning how to make it at home was a must.

Sautéed Balsamic Brussels Sprouts and Strawberries

The flavors were so unexpected and at the same time, made so much sense together. Every time we make this dish, it’s like my tastebuds jolt awake.

It tastes like Valentines Day in France. Or how I think Valentines Day in France would taste. One day, I will find out for sure if I’m right about that.

Sautéed Balsamic Brussels Sprouts and Strawberries

Sautéed Balsamic Brussels Sprouts and Strawberries

I think of brussels sprouts as miniature heads of more-flavorful cabbage, with their infinite leaves all wrapped on top of each other. They’re perfectly designed for allowing the balsamic sauce to seep up into the glorious leaves, completely saturating each layer with flavor. By the time all is said and done, they literally drip the glaze.
 
In case you don’t believe me, please refer to the photo of the aforementioned drippage below. 
 
Sautéed Balsamic Brussels Sprouts and Strawberries
 
Sautéed Balsamic Brussels Sprouts and Strawberries
Brussels sprouts, sadly, have gotten a bad reputation. Years of mistreatment have downgraded them to the ranks of meatloaf, broccoli, and peas. I’m telling you – you’ve got it all wrong.
 
If you’ve sworn off brussels sprouts because of the way you’ve tried them before, I urge you to give them another shot. Brussels sprouts didn’t ask to be blandly boiled and frankly, they deserve the chance to redeem themselves. Roasted in balsamic and paired with juicy strawberries, this is their one shining moment. 
 
Sautéed Balsamic Brussels Sprouts and Strawberries
Sautéed Balsamic Brussels Sprouts and Strawberries
 
 
5.0 from 1 reviews
Sautéed Balsamic Brussels Sprouts and Strawberries
 
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
A mouth-watering take on healthy brussels sprouts. Pan-seared with seasonings, strawberries, and balsamic, each bite is full of delightful flavors.
Ingredients
  • 2 lb. brussels sprouts
  • 2 Tbsp. olive oil
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 1 Tbsp. lemon juice
  • ⅛ tsp. garlic powder
  • For strawberries:
  • 1½ - 2 c. fresh strawberries
  • 1½ Tbsp. olive oil
  • 1½ Tbsp. balsamic vinegar
  • 1 Tbsp. lemon juice
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Wash strawberries, remove stems, and slice into quarters.
  2. In a medium bowl, mix berries and corresponding ingredients together and set aside.
  3. Chop the stalks off of the brussels sprouts and remove outer leaves.
  4. Wash thoroughly, making sure to remove dirt and debris. Brussels sprouts have a tendency to hide the nitty-gritty!
  5. Chop sprouts in half lengthwise.
  6. Heat 2 tablespoons of oil in a cast iron skillet on medium-high heat.
  7. Place sprouts cut-side down. Sear for 6-8 minutes.
  8. While searing, sprinkle with garlic powder, sea salt, and pepper. Add lemon juice.
  9. After 6-8 minutes have passed, stir and continue to sauté for another 8-10 minutes.
  10. Add strawberries and sauté for 5-7 more minutes, being careful not to overcook the berries. Taste test one of the sprouts to make sure that they are tender.
  11. Serve in a bowl by themselves, as a side, in France, in Indiana, on date night, or whenever. Just enjoy!

By Date

Comments

  1. Christine says

    Looks divine! I have everything except the brussels sprouts! AND to think I was just at Sprouts Market last night where they were on sale!…bummer!

    • thefitchen says

      You’ll be ready next time! It’s not always easy to find them around here, so when we do, it’s a feast!

  2. jenalee says

    I have one complaint ….. and that is I think I need a wonderful glass of wine to go with this dish! I love it! The delicious jammieness of the strawberries and Brussels sprouts o have never had before but am a fan. I just wish I had a good wine to get so next time I make it I can have a small glass! Any suggestions?????

    • thefitchen says

      I couldn’t agree more! I think a white wine, something crisp and light like a dry riesling, would be delicious with the sweet berries and balsamic flavor. A pinot noir would be another delicious choice!

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