PAN-ROASTED BRUSSELS SPROUTS
These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.
Provided by Tony
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.
- Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g
PAN-ROASTED BRUSSELS SPROUTS
I never liked Brussels sprouts as a kid, but now I love them. You don't normally find this vegetable in the Spanish kitchen, so the flavorful combination of sprouts and chorizo is my take on a new Spanish-American side.
Provided by Seamus Mullen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- To prepare the Brussels sprouts, remove any tough leaves from the outside, trim the ends, and cut in half lengthwise. Cut lemon wedges for the fresh lemon juice. Heat a very large, heavy-bottomed (preferably cast-iron) sauté pan over medium high heat. Drizzle in the olive oil. Add the sprouts to the pan, cut side down, in a single, uncrowded layer (work in batches if they won't all fit at once). Continue to cook the sprouts until they begin to brown and caramelize.
- Add the chorizo to the sprouts. Season lightly with salt and pepper. Continue to cook the sprouts until they are slightly softened and bright green, but still have bite to them. Add ¼ cup of the chicken stock. Stir the sprouts and cook until the stock evaporates. Add another ¼ cup of stock, and keep cooking and adding stock until the sprouts soften more but are still al dente. Squeeze in the fresh lemon juice. Season with salt, to taste.
- Once the sprouts are cooked, remove from the heat and scoop them into a deep serving bowl. Garnish with the freshly chopped parsley (or herb of your choice) and serve.
PAN ROASTED BRUSSEL SPROUTS
This Pan Roasted Brussel Sprouts recipe is an easy way to prepare brussel sprouts that frees up the oven - it's a tasty side dish perfect for Thanksgiving
Provided by Yumna Jawad
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Trim the stems off brussel sprouts and then cut in half lengthwise.
- In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
- Add the brussel sprouts and pearl onions and cook, stirring occasionally, until brussel sprouts are fork tender and golden brown, about 8-10 minutes. Once caramelized, season with salt and pepper, stir in the lemon juice and toss the garlic back in the pan.
- Serve immediately.
Nutrition Facts : Calories 103 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 44 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PAN ROASTED BRUSSELS SPROUTS WITH BACON
Sunny Anderson's Pan-Roasted Brussels Sprouts with Bacon recipe takes the bitter green vegetable to salty-sweet heights, and you need only four ingredients.
Provided by Sunny Anderson
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
PAN ROASTED BRUSSEL SPROUTS
Found this in a Cuisine at home "cooking for two" book I bought, made it and LOVE it. Made just enough for DH and I and only used one pan to cook twice, first partially cook sprouts in water then saute in butter. The end result is YUMMY if you like sprouts and really brings out the fresh flavor with a nice bright color. I did saute some onions with mine and liked that.
Provided by Bonnie G 2
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine: Brussels sprouts and water in a saute' pan.
- Cover and boil, 3 minutes.
- Uncover and allow remaining water to evaporate.
- Move Brussels sprouts to the side of pan.
- Melt: Butter in pan and add prosciutto; saute until crisp, 2-3 minutes.
- Mix Brussels sprouts with the prosciutto.
- Cook until sprouts begin to brown 2-3 minutes.
- Stir in: Pepper rings and season with salt and pepper.
Nutrition Facts : Calories 80, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 18.6, Carbohydrate 5.8, Fiber 2.2, Sugar 1.4, Protein 2.1
PAN ROASTED BRUSSELS SPROUTS WITH POTATOES (WW)
Copied from a Weight Watchers Cookbook. I have some dieters coming for Thanksgiving this year. I believe the recipe stated that you can use fingerling potatoes or red potatoes but I alway have red potatoes on hand so that is why I listed red potatoes as the potato ingredient.
Provided by Oolala
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine potatoes with enough water to cover by 2 inches in a medium saucepan and bring to a boil.
- Boil 1 minute and remove the pan from the heat and let stand in the cooking liquid until partially cooked; about 5 minutes. Drain and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat and then add the Brussels sprouts.
- Cook until light green, about 6-8 minutes.
- Add the garlic and cook until the Brussels sprouts begin to brown, about 3-4 minutes.
- Stir in the potatoes, salt and pepper and cook until the veggies are tender, 5-7 minutes longer.
- Serve warm or at room temperature.
Nutrition Facts : Calories 125.5, Fat 5.2, SaturatedFat 0.8, Sodium 318.5, Carbohydrate 18, Fiber 4, Sugar 2.6, Protein 4.1
PAN FRIED BRUSSELS SPROUTS
Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!
Provided by Connie Fabian Byrnes
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.1 g, Fat 3.7 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 29.3 mg, Sugar 3.2 g
ROASTED BRUSSELS SPROUTS
These mini cabbages are surprisingly big on flavor. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness. -Tina Mirilovich,Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cut an "X" in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat., Arrange sprouts in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally.
Nutrition Facts :
PAN-ROASTED BRUSSELS SPROUTS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Prepare an ice bath. Bring a medium pot of water to a boil; add brussels sprouts, and cook for 2 minutes. Using a slotted spoon, transfer brussels sprouts to ice bath and let cool.
- Drain brussels sprouts, discarding ice bath. On work surface, halve brussels sprouts. In a large, shallow saucepan, heat duck fat until it just begins to smoke; add brussels sprouts cut-side down. Pan-roast until golden brown, and toss while hot with garlic and thyme. Remove thyme; season with salt and pepper. Serve immediately.
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