Roasted Brussels Sprouts Recipes

Pan Roasted Brussels SproutsI first tried one of many pan roasted Brussels sprouts recipes as a favor to my wife a number of years ago. I am normally a meat and potatoes kind of guy who used to have very little interest in preparing anything green. But having children, and maintaining a happy marriage, have prompted me to broaden my horizons a bit, to include a few things that even doctors and nutritionists would agree are beneficial.

And once I actually ate these Brussels sprouts, I quickly became a fan. I’m not saying that they would take the place of a late night ice cream run, but as a healthy and dependable side dish for dinner a few nights a week, this dish has certainly become a staple in our house. It’s nice to know that every once in a while, it’s even ok to throw in a few small pieces of ham, bacon or pancetta to add a little flair, but since I am focusing on a vegetable side dish for this post, I skipped the meat in the video and directions and simply covered the basics here.

This dish also lends itself to home cooking because it’s so easy to time well so that everything is done right when you want to get to the table. The hardest part is the prep work necessary to get the Brussel sprouts reading for roasting, the actual cook time is only 10-15 minutes. Which makes it real easy to prepare the sprouts early in your dinner making routine, and then just wait to actually roast them until much closer to eating time.

Ingredients

1 small bag of Brussels sprouts
olive oil
salt and pepper

Roasted Brussels Sprouts Recipes Directions

  1. Remove Brussels sprouts from bag and cut off all stem ends
  2. Remove loose dark green outer layers from each sprout so that you are left with a tight sprout, lighter green in color
  3. Cut each peeled sprout in half and place into a medium non-stick pan
  4. Add up to 1 T olive oil and salt and pepper to taste
  5. Place pan on stove over medium or medium-low heat and stir to combine all ingredients
  6. Stir pan roasted Brussels sprouts every few minutes until cooked through and leaves and cut surface turn a nice roasted brown, about 10-15 minutes
  7. Serve immediately
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