Tillie Doyle
Brussels sprouts are a versatile vegetable that can be cooked in many ways, one of which is pan-roasting or pan-frying. This cooking method creates a crispy and caramelized exterior while keeping the interior tender and flavourful. To achieve this, a heavy-bottomed skillet made of stainless steel is recommended, along with olive oil, butter, and seasonings like salt and pepper. The key to success is heating the oil and butter together until very hot before adding the sprouts, ensuring they are cut side down, and stirring occasionally to prevent overcooking. With this technique, you can transform these humble vegetables into a delicious and nutritious side dish.
| Characteristics | Values |
|---|---|
| Pan type | Heavy-bottomed, cast iron, stainless steel |
| Ingredients | Brussels sprouts, olive oil, butter, garlic, salt, pepper, balsamic vinegar, lemon juice, cheese, herbs, nuts |
| Prep | Rinse sprouts, trim stems, remove leaves, slice sprouts in half |
| Cooking time | 4-15 minutes |
| Cooking method | Heat oil in pan, place sprouts cut-side down, cover, cook undisturbed until caramelized, add spices, stir |
| Taste | Crispy, caramelized, nutty, tender |
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What You'll Learn
Pan-roasted brussels sprouts with olive oil and butter
Yes, you can make Brussels sprouts in a stainless-steel pan. In fact, pan-roasting Brussels sprouts is a quick and easy way to prepare this nutritious and nutty, delicious, and healthy vegetable.
How to Make Pan-Roasted Brussels Sprouts with Olive Oil and Butter:
Ingredients:
- Brussels sprouts
- Olive oil
- Butter
- Salt
- Pepper
- Garlic (optional)
- Lemon juice (optional)
- Parmesan cheese (optional)
- Thyme (optional)
Instructions:
First, trim and chop the Brussels sprouts. Remove any dry or woody stems and slice larger sprouts in half, leaving smaller ones whole. You can also cut them into quarters if they are very large. The idea is to get all your veggies to be a similar size so that they cook evenly.
Next, heat olive oil and butter in a large skillet or stainless-steel pan over medium heat. Be generous with the olive oil to ensure the sprouts caramelize in the pan. Add the sliced garlic and pan-fry until it turns golden brown.
Now, add the Brussels sprouts to the pan, placing them cut-side down. Leave them undisturbed for a few minutes to allow them to caramelize and develop a nice golden-brown color. You can also add pearl onions or regular onions at this stage, if desired.
Continue to cook the Brussels sprouts, stirring occasionally, until they are tender and slightly charred. Be careful not to overcook them, as they can become soggy. The sprouts should still be bright green with a hint of golden brown and a firm texture.
Once cooked, transfer the Brussels sprouts to a serving dish and sprinkle with salt and pepper to taste. You can also add a squeeze of lemon juice, grated Parmesan cheese, and thyme for extra flavor.
Serve the pan-roasted Brussels sprouts as a side dish and enjoy the nutty flavor and crisp texture!
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Seared brussels sprouts with balsamic vinegar
Yes, you can make Brussels sprouts in a stainless-steel pan. In fact, Brussels sprouts are often cooked in a pan, either by roasting or sautéing/stir-frying them.
Ingredients:
- Brussels sprouts
- Olive oil (or avocado oil)
- Salt
- Pepper
- Balsamic vinegar
- Honey (optional)
Instructions:
First, clean and cut the sprouts. Place them into a colander and rinse with water to remove any dirt or debris. Remove and discard any dead or browned outer leaves. Using a sharp paring knife, trim off the discoloured bottom end and cut the sprouts in half lengthwise.
Next, heat a large stainless-steel skillet over medium-high heat for about 4 minutes. Add a generous amount of oil to the pan. As soon as the oil is hot and shining (but before it starts smoking), swirl to coat the pan, then add the halved Brussels sprouts, cut-side down. Leave them undisturbed for 5 to 8 minutes, until they develop a tasty, caramelized sear.
Now, add salt and pepper to taste and stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the sprouts are browned all over and tender on the inside, about 6 to 8 additional minutes.
Finally, remove the pan from the heat and stir in the balsamic vinegar, adding a drizzle of honey if desired. Taste and adjust seasoning if necessary, then serve.
Tips:
- If you want an even more caramelized flavour, try roasting the sprouts in the oven before tossing them in the vinegar.
- You can also add other ingredients to the dish, such as garlic, nuts, cheese, or herbs.
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Oven-roasted vs. pan-roasted brussels sprouts
Brussels sprouts are a delicious and nutritious side dish. While they can be eaten raw, they are often roasted or sautéed/pan-roasted. Both cooking methods yield similar results: the sprouts become crispy and caramelized on the outside, and tender on the inside. However, there are some differences between the two methods.
Oven-roasted Brussels sprouts
Roasting Brussels sprouts in the oven is a popular choice. To prepare, trim and chop the Brussels sprouts, removing any dry or woody stems. Slice larger sprouts in half, leaving smaller ones whole. It is important to ensure that all sprouts are roughly the same size so that they cook evenly. Season the sprouts with olive oil, salt, and pepper, and transfer them to a parchment-lined baking sheet, arranging them in a single layer with their cut sides facing down. Place the baking sheet in an oven preheated to 425°F and bake for 20 to 30 minutes, or until the sprouts are tender and golden brown.
Oven-roasted Brussels sprouts can be served plain or with various garnishes and seasonings. A squeeze of lemon or a drizzle of maple syrup adds a touch of brightness or sweetness to the dish. For extra flavor, they can be finished with a light drizzle of balsamic vinegar or glaze, a sprinkle of red pepper flakes, grated Parmesan cheese, or a combination of lemon zest, thyme, and Parmesan.
Pan-roasted Brussels sprouts
Pan-roasted Brussels sprouts are a quick and easy alternative to oven-roasting. To prepare, heat olive oil in a large skillet or heavy-bottomed pan over medium heat. Add sliced garlic to the pan and fry until golden brown. Then, place the halved sprouts cut-side down in the pan and cook for a few minutes without stirring. Be careful not to overcook the sprouts, as they should retain their bright green color with a hint of golden brown. Once fully cooked, they can be served with the pan-roasted garlic.
Similar to oven-roasted sprouts, pan-roasted sprouts can also be paired with balsamic vinegar for a unique and rich flavor. Additionally, a handful of nuts or cheese can be added for extra flavor and texture.
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Pan-fried brussels sprouts with garlic
Yes, you can make Brussels sprouts in a stainless-steel pan. In fact, pan-fried Brussels sprouts are a quick, easy, and tasty way to prepare this vegetable.
Ingredients:
- Brussels sprouts
- Olive oil
- Butter
- Garlic
- Hazelnuts
- Salt and pepper
Optional Ingredients:
- Balsamic vinegar
- Nuts or cheese
- Onion
- Lemon
Method:
- Start by trimming the stems off the Brussels sprouts and cutting them in half lengthwise.
- Place a skillet over medium-high heat and add olive oil.
- When the oil starts to shimmer, add the garlic cloves in their skins and stir for about two minutes, until golden brown.
- Now add the Brussels sprouts to the pan, cut-side down. Leave them to caramelize without touching them for a few minutes.
- When the Brussels sprouts are almost done, remove the garlic cloves, carefully remove their skins, cut them in half, and add them back into the pan.
- Add butter and hazelnuts, stirring to coat everything evenly.
- Season with salt and pepper and serve immediately.
Tips:
- Be careful not to overcook the Brussels sprouts. They should be bright green with a hint of golden brown and still firm.
- If you want to add onion, you can throw it into the pan at the same time as the Brussels sprouts.
- For a unique and rich flavor, heat both olive oil and butter together until very hot before adding the garlic.
- If you want to add a splash of acid, balsamic vinegar goes well with Brussels sprouts.
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Sauteed brussels sprouts with nuts or cheese
Yes, you can make Brussels sprouts in a stainless-steel pan. Stainless steel pans are great for cooking vegetables because they heat evenly and prevent hot spots. They are also durable and easy to clean, making them a good choice for sautéing Brussels sprouts.
Now, let's talk about how to make sautéed Brussels sprouts with nuts or cheese. This is a quick, easy, and delicious side dish that you can make in a stainless-steel pan or any heavy-bottomed pan.
Ingredients:
- Brussels sprouts
- Olive oil
- Salt
- Nuts (such as pine nuts, walnuts, pecans, or almonds) and/or cheese (such as Parmesan, feta, or goat cheese)
- Optional: garlic, butter, balsamic vinegar, maple syrup, herbs (such as thyme or parsley), salt, and pepper
Instructions:
- Start by trimming the bottom of each sprout and removing any discolored leaves.
- Cut the Brussels sprouts in half from top to bottom, or into thirds if they are large.
- Heat olive oil in a large skillet over medium-high heat. Be generous with the oil to ensure the sprouts caramelize.
- Add the Brussels sprouts, flat side down if possible, and cook for 12-15 minutes, stirring occasionally. Avoid stirring too much, as you want them to brown and caramelize on each side.
- Once the sprouts are tender-crisp and browned, move them to one side of the pan.
- Add butter and garlic to the pan. Cook the garlic until fragrant, about 1 minute.
- Season the Brussels sprouts with salt and pepper, and toss them with the garlic and butter.
- Remove from the heat and add your chosen toppings. Sprinkle with Parmesan cheese, nuts, or a combination of both. You can also add a drizzle of maple syrup and some fresh herbs, such as thyme or parsley.
- Serve hot and enjoy!
Feel free to experiment with different combinations of nuts and cheeses, or add other ingredients like onions or bacon bits, to find your favorite way to enjoy sautéed Brussels sprouts.
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Frequently asked questions
Yes, you can make Brussel sprouts in a stainless steel pan.
You will need Brussel sprouts, olive oil, salt, and pepper. You can also add balsamic vinegar, lemon juice, garlic, or cheese.
First, wash the sprouts and trim them by cutting off the stems and removing any discoloured leaves. Then, slice the sprouts in half or into thirds if they are large.
Heat olive oil in a large skillet over medium-high heat. Place the sprouts in a single layer, cut-side down, in the pan. Season with salt and pepper. Cook for 4-8 minutes or until tender and golden brown.
The Brussel sprouts are done when they are tender and have a golden brown colour. Be careful not to overcook them, as they will become soggy and lose their bright green colour.
