Pan-Fried Brussels Sprouts & Cauliflower with Meyer Lemon Balsamic Glaze

As someone who loves to collect and experiment with olive oils, Nuvo’s collection from California has become a staple in my kitchen. While their basil-fused olive oil is my go-to for many recipes, I’m equally obsessed with their balsamic vinegars. The Meyer Lemon Balsamic Vinegar, in particular, is incredibly unique—it adds a bright, citrusy twist to any dish.

This recipe highlights the natural sweetness of Brussels sprouts and cauliflower, pan-fried to golden perfection and finished with a drizzle of Nuvo's Meyer Lemon Balsamic. It’s simple, quick, and proof that quality ingredients can transform even the humblest vegetables into something extraordinary.

Ingredients

<Serves: 2-3 as a side dish>

10–15 Brussels sprouts, trimmed and halved

1/2 head cauliflower, cut into bite-sized florets

Sea salt, to taste

2 tbsp olive oil (or more as needed for frying)

Meyer Lemon Balsamic Vinegar, for drizzling

Instructions:

1. Place Brussels sprouts and cauliflower in a medium pot with 1 inch of water and a tight-fitting lid. Sprinkle with a pinch of sea salt. Steam over medium heat for about 8–10 minutes, or until just tender.

2. Drain any remaining water. Heat olive oil in a large skillet over medium-high heat. Add the steamed vegetables and sauté until golden brown and slightly crispy on the edges, about 5–7 minutes.

3. Transfer to a serving plate and drizzle with Meyer Lemon Balsamic Vinegar. Serve immediately.

Posted on March 7th, 2020