Pan Seared Brussel Sprout Salad

Pan Seared Brussel Sprout Salad is one of my favorite sides on the holiday table. I make this for both Thanksgiving and Christmas because it’s so good. The crispy pan fried brussel sprouts, the creamy goat cheese, fresh pomegranate arils and tangy balsamic glaze is a match made in heaven.

I call it ‘salad’ because I really don’t know what else to call this side. It can be served immediately warm or at room temperature. When the balsamic glaze hits the warm brussel sprouts it just tastes like the best salad you could ever make at home. 

The key to good seared brussel sprouts is to start them in a cold pan all cut side down with olive oil and allow the pan to warm up as the brussel sprouts fry. You really don’t have to cook brussel sprouts for very long, a few minutes per side and they are good to go. Everyone thinks they need to be cooked to death, but I like them to have some crunch and texture. It adds to the whole ‘salad’ illusion. 

I’m actually shocked I don’t make this more often than for the holiday table. It’s that good, and you’ll make the brussel sprout disbelievers into brussel sprout lovers with this salad. 

Pan Seared Brussel Sprout Salad

11 November, 2019
: 4
: 10 min
: 10 min
: 20 min
: Easy

A simple side dish with a ton of flavor. I like to buy the 4 ounce pomegranate aril packs from Pom Wonderful to save time on breaking down a pomegranate. I also save time by buying my balsamic glaze. It's the easiest way to get a fresh and delicious side to the holiday table in under 20 minutes.


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 1/2 pounds Brussel Sprouts, stems trimmed and halved, save the outer leaves that fall off
  • 1/2 teaspoon Kosher Salt
  • 2 tablespoons Balsamic Glaze
  • 4 ounces Pomegranate Arils
  • 2 ounces Goat Cheese, crumbled
  • Step 1 In a large saute pan add olive oil and halved brussel sprouts cut side down, save the outer leaves that fell off when you trimmed to cook separately. Heat pan to medium heat, sear brussel sprouts until golden brown, about 2 minutes.
  • Step 2 Use tongs to turn the brussel sprouts over and cook for another 2 minutes. Season the brussel sprouts with kosher salt. Remove brussel sprouts to a serving dish.
  • Step 3 Add the saved outer leaves to the pan and quickly fry in the oil. They cook quickly, about 30 seconds. Remove the leaves to the serving dish.
  • Step 4 Drizzle with balsamic glaze, sprinkle with pomegranate arils and crumbled goat cheese. Serve immediately.

Savor and Enjoy!

Related Posts

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs is my comfort meal for any rainy day. Just add a glass of wine, a cozy couch, and a big bowl of these short ribs. With Spring in Montana it brings lots of rainstorms and today we’ve had nothing but […]

Sweet Corn, Peppered Bacon and Shrimp Chowder

Sweet Corn, Peppered Bacon and Shrimp Chowder

Sweet Corn, Peppered Bacon and Shrimp Chowder is everything you could dream up in a soup and then some.¬†Today was one of those chilly fall evenings that required a hearty, soul warming soup. This has been a pretty standard recipe when we’re craving some comfort. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.