Pan Roasted Brussels Sprouts
I grew up in the days of mushy vegetables. Lifeless carrots. Floppy green beans. Broccoli you could wring water out of.
“Walking barefoot to school…” my kids would taunt now.
Pan Roasted Brussels Sprouts
But really, my childhood veggies were sad. Nothing like the tender-chewy, roasted Brussels sprouts I am serving today. Is it any wonder sprouts got a reputation?
Pan Roasted Brussels Sprout, up close
For me, the turning point came when I did a semester abroad in college. I lived with a family in Dublin and discovered (courtesy of my Cordon Bleu trained host mother) that I actually enjoyed vegetables. I went home a changed person.
Golden Pan Roasted Brussels Sprouts
Of course roasting is all the rage now, but if you don’t want to heat up the kitchen a frying pan can do a great job. It is quick and easy and makes sprouts so good that my kids started offering to clean them!
You start by cutting your Brussels sprouts into even sized pieces so they will cook uniformly—halve larger sprouts and cut an “x” in the bottom of smaller sprouts.
Bring water and seasonings to a boil. Add Brussels sprouts to pan, cover tightly and return to a simmer. 
Cook until almost tender, remove lid, turn up heat and continue cooking (watching carefully) until a brown crust starts to form on the bottom on the pan. 
Add a little water to loosen the Brussels sprouts and deglaze the pan. Repeat as needed until Brussels sprouts are golden.
This winter, all over the internet, people are roasting Brussels sprouts in the oven. If you are in a hurry, or the oven is full, or if you just want to do a small quantity, pan roasted Brussels Sprouts are a delicious and easy alternative! 
- 2-3 cups of Brussels sprouts
- ½ cup water + extra for deglazing pan
- 1 tablespoon butter or oil
- 1 teaspoon chicken stock base or powdered onion soup mix
- Clean and cut Brussels sprouts into roughly even sized pieces—halve larger sprouts and cut an “x” in the bottom of smaller sprouts. Your goal is to create pieces that will cook evenly.
- Place ½ cup water, butter or oil and soup base in a frying pan and bring to a boil. Stir until soup mix is dissolved. Add Brussels sprouts to pan, cover tightly and return to a simmer.
- Cook until Brussels sprouts are just slightly tough (5 minutes or a little longer). Remove lid, turn up heat and continue cooking (watching carefully) until a brown crust starts to form on the bottom on the pan.
- Add a 2-3 tablespoons of water to loosen the Brussels sprouts and deglaze the pan. Give the Brussels sprouts a stir, then let cook until water has re-evaporated and a new crust is forming on pan bottom. Repeat as needed until Brussels sprouts are golden. Serve immediately.
Yum! This looks delicious! It is amazing how preparing food properly turns you into a believer. I didn’t love brussels sprouts as a child (they were boiled). But as an adult, I can eat a whole pan of roasted, caramelized ones.
I remember the “boil in a bag” brussels sprouts we used to eat Thao! I wonder if my kids even know those exist!
We are both big brussels sprouts fans in this household. So you can be assured that this will end up on our plates soon. Thanks, Inger!
I had so many this year David, I never thought I’d make a dent. But between this and my Kale Brussels Sprout salad, we have gone through a ton! (I feel so healthy 😉 )
I am on a binge of brussels! I have been roasting them every single day!
I was so happy when I realized that even though brussels sprouts last a long time, they are much easier to clean if you use them up quickly. So, yup, I am on a binge too!
I’ve become a huge fan of roasted brussels sprouts too, after spending most of my life thinking I didn’t like them!
Yes, I think Brussels sprouts are one of the most unfairly maligned vegetables out there! (Hmmm, now I trying to think of one that is fairly maligned…)