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
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 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.
SEARED BRUSSELS SPROUTS
For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't use an expensive olive oil for this dish. It should not have a strong flavor.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 3
Steps:
- Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 2 grams
PAN-SEARED BRUSSELS SPROUTS
A quick and tasty Brussels sprouts side dish. These are meant to be pan-seared over a high heat to develop golden brown bites of deliciousness.
Provided by Chef V
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Slice each Brussels sprout into 5 or 6 slices.
- Mix Dijon mustard and honey together in a small bowl.
- Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 17.2 g, Fat 5.2 g, Fiber 4.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 167.3 mg, Sugar 8.2 g
PAN-SEARED BRUSSELS SPROUTS
Steps:
- Gather the ingredients.
- Trim the stems off the Brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.
- Over medium-high heat, heat the oil in a wide skillet or sauté pan and place the Brussels sprout halves face-down in the oil.
- Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.
- Let the sprouts brown in the oil for about 5 minutes, after which time you can turn them with tongs. They should be a beautiful golden brown. If not, leave them face-down until they have a nice color, then flip them over.
- Add the stock to the pan, which will create quite a big sizzle. Sprinkle salt over the Brussels sprouts.
- Cover the pan and turn the heat to low. Simmer for about 5 more minutes, after which time the liquid should be mostly gone.
- Swirl a little butter in the pan, adjusting the seasoning with lemon juice, and adding more salt if you want.
- Serve right away and enjoy.
Nutrition Facts : Calories 103 kcal, Carbohydrate 9 g, Cholesterol 8 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 131 mg, Sugar 2 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
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