Pan Roasted Brussels Sprouts In Garlic Butter Recipes

GARLIC BUTTER ROASTED BRUSSEL SPROUTS

Steps:

• Preheat oven to 475 degrees.
• Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.
• Drizzle with melted butter and olive oil. Season with salt and pepper and toss to combine.
• Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.
• Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender.
• During the last 5 minutes of roasting, sprinkle on Parmesan cheese. Serve hot.

PAN-ROASTED BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• In a large shallow pan* using medium heat, melt the butter with olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn pale-brown/lightly browned.
• Remove the garlic cloves. Discard. Turn the heat to low.
• Place every brussels sprouts cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
• Serve on a platter. Season with salt and pepper to taste and to add extra yum - sprinkle on top with some Parmesan cheese. Delish!

PAN ROASTED BACON & GARLIC BRUSSEL SPROUTS

Steps:

• 1. Wash and trim brussel sprouts. Cut tips off and slice in half
• 2. Cut bacon into 1/2 inch strips
• 3. In a large heated frying pan add the evoo and bacon pieces. Fry bacon until crispy. Remove the bacon and set aside.
• 4. Toast garlic about 1 minute until golden brown. remove and set aside
• 5. Add brussel sprouts, thyme, lemon zest, crushed red pepper, and salt (if needed) to pan, don't crowd in pan. Pan roast brussel sprouts about 5 to 6 on each side until golden brown
• 6. Add bacon and roasted garlic to the brussel sprouts.

PAN FRIED BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS IN GARLIC BUTTER

Steps:

• Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Remove garlic and discard.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
• The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
• Top with freshly grated parmesan and salt& pepper to taste.

PAN-ROASTED BRUSSELS SPROUTS

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.