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Pan Roasted Brussels Sprouts

Roasted Brussels sprouts are a perfect side dish for pastas and can also be shredded in salads.
Prep Time15 minutes
Cook Time25 minutes
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.