The Brussels sprout is a miniature cabbage and tastes more like broccoli. You would imagine that they would have originated in Brussels, Belgium but actually they may have been around in Ancient Rome since the 12th or 13th century. They really became popular in Belgium in the 16th century and the Flemish recipe calls for these tiny buds to be steamed, boiled and then sautéed with some butter. Honestly, I stay away from cooking them in water and directly roast them in a heavy cast iron pan.

Roasted Brussels sprouts are a perfect side dish for pastas and can also be shredded in salads. Fresh stalks of Brussels sprouts are a common sight in winters in the US and often make an appearance at holiday dinners. Initially, I was the only one who relished them but as the girls grew up they have begun to appreciate the unique taste of these edible buds!

Step by Step

1. Rinse the sprouts and trim the stalk end by slicing off the hard white stem end.
2. Then cut them in half.
3. Slice some other veggies that you would like to roast and offer as an alternative for those who don’t like sprouts. I have used some fresh carrots.
4. Peel, rinse and cut the carrots diagonally into slices.
5. Peel and slice 3-4 cloves of garlic.
6. Heat your thickest pan on medium heat and add 2 tbsp of olive oil.

7. Place the sprouts, cut end on the pan, and add the carrots and garlic.
8. Sprinkle some salt and pepper on the veggies.
9. The trick is to allow the sprouts to caramelize undisturbed. That means, no need to flip them or sauté them, just let them be.
10. The carrots and garlic will roast faster than the sprouts so you can turn them earlier.
11. Check to see if the sprouts have become dark brown. If so, flip them to the other side individually. If not, wait and give them some more time.
12. Roast on the other side too.
13. If the carrots and garlic are done, you can remove them from the pan; the sprouts will take longer.
14. When the sprouts are done on both sides remove them from the pan and serve warm.
15. I like to add a dash of balsamic vinegar just before serving.

Some Tips

Always choose the smaller sprouts as they tend to be be more tender. I avoid buying the whole stalk as sold in some grocery stores because I may not use them up quickly.

If you think that the outer leaves are too mature in some of the sprouts, you can peel them off before cooking.

I like to serve these Brussels sprouts with pastas that have a rich sauce like an Alfredo or a creamy parma rosa.

Print Recipe

Pan Roasted Brussels Sprouts

Roasted Brussels sprouts are a perfect side dish for pastas and can also be shredded in salads.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: brussels sprouts, roasted, sides

Servings: 2

Author: Madhavi

Equipment

• Heavy bottomed pan

Ingredients

• 10 Brussels sprouts
• 2 carrots
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt to taste
• 1 tsp pepper to taste
• 1 tbsp balsamic vinegar optional

Instructions

• Rinse the sprouts and trim the stalk end by slicing off the hard white stem end.

  Then cut them in half.

  Peel, rinse and cut the carrots diagonally into slices.

  Slice 4 cloves of garlic.

  Heat your thickest pan on medium heat and add 2 tbsp of olive oil.
• Place the sprouts, cut end on the pan, and add the carrots and garlic.

  Sprinkle some salt and pepper on the veggies.

  Allow the sprouts to caramelize undisturbed.

  Check to see if the sprouts have become dark brown. If so, flip them to the other side individually. If not, wait and give them some more time.

  Flip the carrots and garlic onto the other side when brown around the edges.

  Roast on the other side too.

  Remove them from the pan; set aside.

  When the sprouts are done on both sides remove them from the pan and serve warm.

  Add a dash of balsamic vinegar just before serving.
• Serve as a side dish or appetizer.