Skillet Roasted Brussels Sprouts Wchile Peanuts And Mint Atk Recipes

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PAN-ROASTED BRUSSELS SPROUTS



Pan-Roasted Brussels Sprouts image

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

2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½ lemon, juiced

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

SKILLET-ROASTED BRUSSELS SPROUTS (WITH VARIOUS ADDITIONS) RECIPE



Skillet-Roasted Brussels Sprouts (with various additions) Recipe image

Provided by marck

Number Of Ingredients 45

Substitute following for lemon juice:
1 lb small (1 to 1-1/2 inches in diameter) Brussels sprouts, trimmed and halved
5 Tbsp extra-virgin olive oil
Salt and pepper
FOR LEMON AND PECORINO ROMANO VERSION
1 Tbsp lemon juice
1/4 C shredded Pecorino Romano cheese
FOR CIDER VINEGAR AND HONEY VERSION
Omit Pecorino.
2 tsp cider vinegar
2 tsp honey
1/4 tsp red pepper flakes
FOR MAPLE SYRUP AND SMOKED ALMONDS VERSION
Substitute for lemon juice:
1 Tbsp maple syrup
1 Tbsp sherry vinegar
Substitute for Pecorino:
1/4 C smoked almonds, chopped fine
FOR POMEGRANATE AND PISTACHIOS VERSION
Substitute for lemon juice:
1 Tbsp pomegranate molasses
1/2 tsp ground cumin
Substitute for Pecorino:
1/4 shelled pistachios, toasted and chopped fine
2 Tbsp pomegranate seeds
FOR CHILE, PEANUTS AND MINT VERSION
Substitute for lemon juice:
1 Fresno chile, stemmed, seeded, and minced
2 tsp lime juice
Substitute for Pecorino:
2 Tbsp finely chopped dry-roasted peanuts
2 Tbsp fresh mint
FOR GOCHUJANG AND SESAME SEEDS VERSION
Substitute for lemon juice:
1 Tbsp gochujang
1 Tbsp rice vinegar
Substitute for Pecorino:
2 tsp sesame seeds
MUSTARD AND BROWN SUGAR VERSION
Substitute for lemon juice:
1 Tbsp Dijon mustard
1 Tbsp packed brown sugar
2 tsp white vinegar
1/4 tsp cayenne pepper
Omit Pecorino.

Steps:

  • 1. Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes. 2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from over browning. While sprouts cook, combine lemon juice and 1/4 tsp salt* in small bowl. 3. Off heart, add lemon juice mixture to skillet and stir to evenly coat sprouts. Season with salt and pepper to taste. (NOTE: Eliminate pepper from all versions other than the "Lemon and Pecorino Romano" version.) Transfer sprouts to large plate, sprinkle with Pecorino*, and serve. * For other versions, see ingredients list above for what gets substituted where.

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