Start by trimming the ends of your Brussels sprouts and slicing them in half lengthwise. If some outer leaves fall off, don’t throw them away. Those loose leaves get extra crispy and are honestly the cook’s snack while plating.

Rinse the sprouts and pat them dry really well. Moisture is the enemy of crispiness, so don’t rush this step.

Place a large skillet over medium-high heat. Add the olive oil and butter together. Let the butter melt completely and start to foam slightly. That’s when you know the pan is ready.

Place the Brussels sprouts cut-side down in the pan. Try not to overcrowd them—if they’re piled on top of each other, they’ll steam instead of brown. Let them cook undisturbed for about 5–7 minutes.

This part takes patience. Resist the urge to stir too early. You want a deep golden crust on the cut side.

Once the sprouts are nicely browned, stir them gently. Add the minced garlic, salt, pepper, garlic powder, and onion powder. Cook for another 2–3 minutes, stirring often so the garlic doesn’t burn.

Sprinkle in the brown sugar and drizzle the balsamic glaze over the sprouts. Toss everything together and cook for another minute. The sugar will melt, the glaze will cling, and the sprouts will look glossy and irresistible.

Remove from heat and taste. Adjust seasoning if needed. Transfer to a serving dish and finish with grated Parmesan if you like.