Pan Roasted Brussels Sprouts Recipe

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Balsamic Vinegar    Brussels Sprouts    Side Dishes    Vegetarian Recipe Index   

 

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Pan Roasted Brussels Sprouts gives a delicious caramelized effect to them.  The finished results produce some sweet caramelized brussels sprouts that will make a believer out of anyone who thinks they do not like them.  

This recipe is a simple Brussels sprouts recipe that is 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.

 

Pan Roasted Brussels SproutsPhoto 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).

 

Pan Roasted Brussels Sprouts Recipe:

Pan Roasted Brussels Sprouts Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 to 6 servings

Ingredients:

1 to 1 1/2 pounds Brussels Sprouts*
2 to 3 tablespoons olive oil
2 tablespoons good-quality Balsamic Vinegar
1/4 cup water
1/4 cup butter
1/2 cup chopped pecans (or nuts of your choice)
Coarse salt
Freshly-ground black pepper

*  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.

 

Instructions:

Pan Roasted Brussels SproutsWash 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.

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.

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.

Makes 4 to 6 servings.

 

https://whatscookingamerica.net/Vegetables/BrusselSproutsPanRoasted.htm

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