Best Skillet Roasted Brussels Sprouts With Various Additions Recipes

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

Ingredients

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

OVEN-ROASTED BRUSSELS SPROUTS WITH GARLIC

Oven-Roasted Brussels Sprouts with Garlic image

This is a very easy and yummy way to eat Brussels sprouts.

Provided by Pam Heller Griffith

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

6 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved lengthwise
6 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a cast iron skillet until shimmering. Place Brussels sprouts carefully in the hot oil, cut-side down. Sprinkle in garlic, salt, and pepper. Cook until Brussels sprouts begin to brown, 3 to 5 minutes.
Transfer skillet to the preheated oven and cook until Brussels sprouts are very browned and tender, 10 to 20 minutes. Shake skillet every 5 minutes to ensure even cooking.
Season with salt and pepper, stir in balsamic vinegar, and serve immediately.

Nutrition Facts : Calories 237 calories, Carbohydrate 12.2 g, Fat 20.6 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 69.3 mg, Sugar 3.1 g

SKILLET-BRAISED BRUSSELS SPROUTS

Skillet-Braised Brussels Sprouts image

Brussels sprouts with bacon and garlic are skillet-braised until tender and delicious.

Provided by kyle

Categories Side Dish Vegetables Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
1 pound Brussels sprouts, trimmed and halved, or more to taste
1 clove garlic, thinly sliced, or more to taste
½ cup chicken stock, or more as needed
1 tablespoon butter, or to taste
1 tablespoon balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 11.3 g, Cholesterol 17.6 mg, Fat 7.1 g, Fiber 4.3 g, Protein 7.3 g, SaturatedFat 3.2 g, Sodium 382.3 mg, Sugar 3.1 g

SAUTéED BRUSSELS SPROUTS

Sautéed Brussels Sprouts image

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Provided by Erin Clarke / Well Plated

Categories Side Dish

Time 20m

Number Of Ingredients 8

Ingredients

1 pound Brussels sprouts (trimmed and halved)
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
Chopped fresh herbs like parsley (cilantro or mint (optional))
A handful of Parmesan (feta, or goat cheese (optional))

Steps:

Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren't toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 4) without toppings, Calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 3 g

SKILLET-ROASTED BRUSSELS SPROUTS W/CHILE, PEANUTS AND MINT-ATK

Skillet-Roasted Brussels Sprouts W/Chile, Peanuts and Mint-ATK image

The key is to start the process in a cold skillet. Also, look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts.

Provided by gailanng

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb small Brussels sprout, trimmed and halved (1 - 1/2 inches in diameter)
5 tablespoons extra-virgin olive oil
1 fresno chilies or 1 red jalapenos chili, stemmed, seeded, and minced
2 teaspoons lime juice
1 teaspoon fish sauce
salt
2 tablespoons finely chopped dry roasted peanuts
2 tablespoons chopped of fresh mint

Steps:

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.
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 overbrowning. While sprouts cook, combine chile, lime juice, fish sauce and 1/4 teaspoon salt in small bowl.
Off heat, add chile mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with peanuts and mint, and serve.

Nutrition Facts : Calories 363.1, Fat 31.6, SaturatedFat 4.4, Sodium 374.4, Carbohydrate 15.7, Fiber 5.6, Sugar 3.8, Protein 10

SKILLET-ROASTED BRUSSELS SPROUTS (WITH VARIOUS ADDITIONS) RECIPE

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

Provided by marck

Number Of Ingredients 45

Ingredients

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.