Pan-Roasted Brussel Sprouts

Brussel sprouts are on of those vegetables I grew up being told were the absolute worst vegetable imaginable, so it took me until my 40s before I would even try them. Surprise! They’re just little cabbages. They do have a strong flavor, like most cabbage, and need strong flavors and/or proper technique to counter this.

  • 12-16 oz brussel sprouts
  • 2-3 tbsp olive oil or butter
  • Salt and black pepper to taste

If sprouts are frozen, thaw in fridge, on counter, or in microwave before cooking. Slice in half, drizzle covered skillet with oil (or heat butter) and place sprouts in single layer, cut side down. Heat covered on medium high until browned, 8-10 minutes. Season with salt and pepper. You can further season with pretty much any herb, garlic, sauce, and/or bacon (because why not?) This first outing, I used a variation on my Heavenly Chicken by adding 2 tbsp spicy brown mustard, 1 tbsp maple syrup, and 1 tsp balsamic vinegar.

3 thoughts on “Pan-Roasted Brussel Sprouts

  1. Patricia Furstenberg June 15, 2021 / 10:03 pm

    Olive oil an garlic can lift so many vegetables, isn’t it? I should try this 🙂 Greens and garlic, what could go wrong?
    We cooked a radish soup the other day, with radishes we grew in our garden.
    Thanks, Laura!

    Liked by 1 person

    • Laura B June 15, 2021 / 10:15 pm

      Let me know if you try it! And I’ve never liked radishes, maybe I should try soup!

      Liked by 1 person

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