Pan Roasted Brussel Sprouts Recipes

PAN-ROASTED BRUSSELS SPROUTS

Steps:

• To prepare the Brussels sprouts, remove any tough leaves from the outside, trim the ends, and cut in half lengthwise. Cut lemon wedges for the fresh lemon juice. Heat a very large, heavy-bottomed (preferably cast-iron) sauté pan over medium high heat. Drizzle in the olive oil. Add the sprouts to the pan, cut side down, in a single, uncrowded layer (work in batches if they won't all fit at once). Continue to cook the sprouts until they begin to brown and caramelize.
• Add the chorizo to the sprouts. Season lightly with salt and pepper. Continue to cook the sprouts until they are slightly softened and bright green, but still have bite to them. Add ¼ cup of the chicken stock. Stir the sprouts and cook until the stock evaporates. Add another ¼ cup of stock, and keep cooking and adding stock until the sprouts soften more but are still al dente. Squeeze in the fresh lemon juice. Season with salt, to taste.
• Once the sprouts are cooked, remove from the heat and scoop them into a deep serving bowl. Garnish with the freshly chopped parsley (or herb of your choice) and serve.

PAN ROASTED BRUSSEL SPROUTS

Steps:

• Trim the stems off brussel sprouts and then cut in half lengthwise.
• In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
• Add the brussel sprouts and pearl onions and cook, stirring occasionally, until brussel sprouts are fork tender and golden brown, about 8-10 minutes. Once caramelized, season with salt and pepper, stir in the lemon juice and toss the garlic back in the pan.
• Serve immediately.

PAN-ROASTED BRUSSELS SPROUTS

Steps:

• Prepare an ice bath. Bring a medium pot of water to a boil; add brussels sprouts, and cook for 2 minutes. Using a slotted spoon, transfer brussels sprouts to ice bath and let cool.
• Drain brussels sprouts, discarding ice bath. On work surface, halve brussels sprouts. In a large, shallow saucepan, heat duck fat until it just begins to smoke; add brussels sprouts cut-side down. Pan-roast until golden brown, and toss while hot with garlic and thyme. Remove thyme; season with salt and pepper. Serve immediately.

PAN-ROASTED BRUSSELS SPROUTS

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.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

PAN ROASTED BRUSSEL SPROUTS

Steps:

• Combine: Brussels sprouts and water in a saute' pan.
• Cover and boil, 3 minutes.
• Uncover and allow remaining water to evaporate.
• Move Brussels sprouts to the side of pan.
• Melt: Butter in pan and add prosciutto; saute until crisp, 2-3 minutes.
• Mix Brussels sprouts with the prosciutto.
• Cook until sprouts begin to brown 2-3 minutes.
• Stir in: Pepper rings and season with salt and pepper.