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

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

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

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!

Cut Brussels sprouts

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, butter, seasoning to a boil

Bring water and seasonings to a boil.  Add Brussels sprouts to pan, cover tightly and return to a simmer.  Pan Roast Sprouts002Cook 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.  Pan Roast Sprouts003

Pan Roast Sprouts004

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! roast-b-sprouts-on-plate

Pan Roasted Brussels Sprouts
Serves 4
A delicious and easy alternative to oven roasting, pan roasted Brussels sprouts are perfect for small quantities, quicker cooking or when the oven is full
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
50 calories
5 g
8 g
3 g
2 g
2 g
89 g
17 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
89g
Servings
4
Amount Per Serving
Calories 50
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 17mg
1%
Total Carbohydrates 5g
2%
Dietary Fiber 2g
8%
Sugars 1g
Protein 2g
Vitamin A
10%
Vitamin C
78%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 cups of Brussels sprouts
  2. ½ cup water + extra for deglazing pan
  3. 1 tablespoon butter or oil
  4. 1 teaspoon chicken stock base or powdered onion soup mix
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
beta
calories
50
fat
3g
protein
2g
carbs
5g
more
Art of Natural Living https://artofnaturalliving.com/

8 thoughts on “Pan Roasted Brussels Sprouts

    1. Inger Post author

      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…)

    1. Inger Post author

      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!

    1. Inger Post author

      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 😉 )

  1. Thao @ In Good Flavor

    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.

    1. Inger Post author

      I remember the “boil in a bag” brussels sprouts we used to eat Thao! I wonder if my kids even know those exist!

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