Pan Roasted Brussels Sprouts Recipes

PAN-ROASTED BRUSSELS SPROUTS

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.

PAN-ROASTED BRUSSELS SPROUTS

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

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.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

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.

SHEET-PAN ROASTED BRUSSELS SPROUTS, BACON AND SHALLOTS

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
• Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
• Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
• Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

PAN ROASTED ALMOND BRUSSELS SPROUTS

Steps:

• Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
• Heat oil and in a large flat-bottomed skillet over medium-high heat.
• When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
• Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
• Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
• After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
• Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
• Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!

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.

PAN ROASTED BRUSSEL SPROUTS

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.

ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
• Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

ROASTED BRUSSELS SPROUTS

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.