Low Sodium Crispy Fried Brussels Sprouts with Balsamic Glaze
Discover the irresistible charm of Low Sodium Crispy Fried Brussels Sprouts with Balsamic Glaze—your new go-to side dish for flavor-packed yet heart-healthy dining! This recipe elevates earthy Brussels sprouts into golden, crispy perfection through a combination of pan-frying and oven-roasting, seasoned with black pepper and garlic powder for a bold, savory bite. A luscious balsamic glaze, enriched with a touch of honey, adds sweetness and tang for the perfect balance of flavors. With fresh parsley to brighten the dish, this low-sodium recipe is ideal for anyone seeking a satisfying yet mindful addition to their meal. Ready in just 40 minutes, this delicious, nutrient-rich dish is designed for easy preparation and maximum flavor—perfect for weeknight dinners, holiday gatherings, or whenever you're in the mood for an unforgettable side!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 60 ml Olive oil
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 80 ml Balsamic vinegar
- 2 tbsp Honey
- 1 tbsp Cornstarch
- 1 tbsp Water (cold)
- 2 tbsp Fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C) to crisp the Brussels sprouts after frying.
Rinse the Brussels sprouts under cold water, trim the ends, and remove any yellow or damaged outer leaves.
Cut each Brussels sprout in half lengthwise for even cooking.
In a large frying pan, heat the olive oil over medium-high heat.
Add the Brussels sprouts to the frying pan in a single layer, cut side down, and fry for about 5-7 minutes until they are golden brown and crispy on the cut side. Do this in batches if necessary.
While frying, season the Brussels sprouts with black pepper and garlic powder.
Once fried, transfer the Brussels sprouts to a baking sheet lined with parchment paper.
Place the baking sheet in the preheated oven and roast for an additional 10 minutes until the sprouts are crispy and tender.
Meanwhile, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat.
Bring it to a simmer and reduce the heat to low, allowing it to simmer gently for 5 minutes.
In a small bowl, mix the cornstarch with cold water to form a slurry.
Slowly add the cornstarch slurry to the simmering vinegar mixture while stirring constantly until the glaze thickens slightly.
Remove the glaze from the heat and let it cool slightly.
Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a serving dish.
Drizzle the warm balsamic glaze over the Brussels sprouts and sprinkle with freshly chopped parsley for garnish.
Serve immediately as a delicious, low sodium side dish.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 58.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
