This Pan Roasted Brussels Sprouts recipe is simple, easy to make and so good! Never again boil your fresh brussels spouts, but roast them in your frying pan to make this Pan Roasted Brussels Sprout recipe for a delicious taste sensation.
Photo by Andrew Scrivami of the New York Times
More delicious Brussels Sprouts Recipes and the Vegetable Buying Guide (How to choose and use fresh vegetables).
- 1 to 1 1/2 pounds Brussels Sprouts*
- 2 to 3 tablespoons olive oil
- 2 tablespoons Balsamic Vinegar, good-quality
- 1/4 cup water
- 1/4 cup butter
- 1/2 cup pecans or nuts of your choice, chopped
- Coarse salt
- Black pepper, freshly-ground
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Wash the Brussels sprouts under running water. Slice off the stem end about 1/4 way into the sprout and then remove the yellowing outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. With a sharp knife, cut an X into the stem end. This helps the interior core cook at the same rate as the outer leaves.
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In a large frying pan (I like to use my cast-iron skillet), heat the olive oil over medium-high heat almost to the smoking point. Saute the Brussels Sprouts until they just start to brown. Add the balsamic vinegar, turn the heat to low, and cover. After about 2 minutes, remove cover and add 1/4 cup of water. Cover and continue cooking until the sprouts start to soften, approximately 8 to 10 minutes. NOTE: They should be brown but not burned.
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Turn the heat up to high, add the butter and chopped pecans. Saute for 1 to 2 minutes or until the pecans are lightly toasted. Remove from heat and add salt and pepper to taste. Serve immediately.
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Makes 4 to 6 servings.
* 1 pound of brussels sprouts = approximately 50 tiny sprouts or 17 to 20 large sprouts. Buy Brussels sprouts of roughly equivalent size so they cook evenly.