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.
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?
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.
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.
- Sorbet and Champagne Cocktail
- Thai Beef Salad