Eat
May 20, 2015 posted by Lindsay Ferrier

These Pan Roasted Brussels Sprouts Will Make You Weep with Joy

These Pan Roasted Brussels Sprouts Will Make You Weep with Joy

I know a lot of you out there wrinkle your noses at brussels sprouts- I was never a huge fan, either, until I learned how to roast them (and every other vegetable known to man) in the oven. But believe it or not, I’ve found an even tastier, simpler way to prepare them- and now, I eat a bowl of brussels sprouts for lunch nearly every. Single. Day.

Crazy, right?

Try this recipe, though, and see if you don’t start CRAVING brussels sprouts, too. I’m going to give you the simplest version of the recipe, and then give you some optional add-ons at the end.

INGREDIENTS

  • 1 lb. Brussels Sprouts
  • Garlic salt
  • 1-2 Tablespoons Olive oil

 
DIRECTIONS

  1. Trim your brussels sprouts and cut them in half lengthwise. (If you’ve never trimmed a brussels sprout before, all you have to do is chop off a bit of the bottom and take off the outermost layer of leaves.)
  2. Heat the olive oil in a 10-inch pan on a stove over medium heat. A cast iron skillet works really well for this recipe if you have one- I personally love using my wok for pan roasting.
  3. Put your trimmed brussels sprouts in the pan, sprinkle them with garlic salt to taste (regular salt will do if you don’t have garlic salt), and toss them until they’re coated in the olive oil. Use a spatula to turn all of your brussels sprouts cut-side down.
  4. Cook until brussels sprouts are golden brown on the undersides (about 8-10 minutes), and don’t worry about them getting too brown- I find the darker they are, the better they taste! Once they’re browned to your liking, toss them about a bit and let them cook a couple of minutes longer.
  5. At this point, your brussels sprouts are ready to eat– However, I like to turn off the heat, sprinkle shredded Parmesan (or really, any shredded cheese I have on hand) over them, cover the pan with a lid and let them sit until the cheese is melted. This makes for a freaking delicious lunch- or a dinner-guest worthy side.

Once you’ve gotten the basics down, try adding other ingredients to shake things up:

-Sometimes, I add a teaspoon of minced garlic during the last minute or two of cooking for an added kick.

-Other recipe variations include bacon and onions, pine nuts, honey garlic sauce, pancetta and shallots, 

-Finally, if you’re a fan of oven- roasted vegetables, try pan-roasting them on your stove. I typically prepare roasted vegetables on my stove now because I have much more control over the browning process- and I can stir them to make sure they’re cooking evenly. This is a great way to prepare broccoli and cauliflower in particular.

 

Pan Roasted Brussels Sprouts

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Comments

comments

  • Leigh

    Two words: bacon jam. My family won’t eat Brussels sprouts without them, and why would anyone want to? 🙂

    • suburbanturmoil

      What is bacon jam??

      • Leigh

        I buy it at my local HEB grocery store–it’s kind of pricey but it’s soooo delicious. It’s basically a bacon relish, and I use it to finish off veggies. It’s also the secret weapon in my deviled eggs and egg salad.

        • suburbanturmoil

          Yum! I’ll be on the lookout for it!

  • Kelly

    This is how I like to cook brussels sprouts too. I also like to add in a splash of acid – apple cider vinegar or lemon – during the last few minutes of cooking. It just brightens them up. And I’m going to be on the lookout for bacon jam too.