Pan Roasted Brussel Sprouts

Leora_Copeland Recipe, Side Dishes, Vegetarian Atlas Leave a Comment

Roasted Brussel Sprouts: What I've Learned So Far

There are lots of different ways to cook food, including baking, broiling, roasting, and frying. People generally associate roasting with the oven, but this recipe for pan roasted Brussel sprouts gives you the flavor of roasting with the speed of frying.

Baking and roasting use dry heat in the oven to cook food. Roasting usually involves arranging the food on a tray or baking sheet; baking involves many different kinds of pans, tins or sheets. Broiling uses extremely high heat to cook the food, and is a good method for toasting or browning.

Frying can be done in a pan or deep fryer, and involves using hot oil to cook the food. Often, roasted foods have a very light coating of oil so you get some of the texture and flavor of frying.

Roasted Brussel Sprouts ingredients from recipe by Vegetarian Atlas.

This is one of my favorite recipes because I love Brussel Sprouts, the Basalmic vinegar gives it a slightly sweet flavor, and the butter-toasted pecans - well, they are amazing!

The Ingredients and Recipe

You'll Need:

• 1 to 1 1/2 lbs Brussel Sprouts

• 1 Tbl olive oil

• 2 Tbl Balsamic vinegar

• 1/4 C water

• 2 Tbl butter

• 1/2 C chopped pecans

• Salt and pepper

Do This:

1. Cut the stems from the Brussel Sprouts and remove any blemished leaves. Cut in half lengthwise twice.

2. In a large frying pan, heat the oil over medium-high heat, almost to the smoking point.

3. Saute the sprouts until they just start to brown.

4. Stir in the Balsamic vinegar, turn the heat to low and cover.

5. After about two minutes remove the cover and add 1/4 C water. Cover and continue cooking over low heat 8-10 minutes.

6. Turn the heat up to high, add the butter and pecans.

7. Saute for 1 to 2 minutes or until the pecans are lightly toasted. Remove from heat and add salt and pepper to taste.

Roasted Brussel Sprouts Notes

• If you're counting calories, you can always make this recipe without the butter and pecans.

• To make this vegan, just substitute a vegan alternative for the butter - I like Smart Balance.

• If the burners on your stove tend to hold in the heat, be careful when you let the sprouts simmer - don't let them burn. I generally have to use a smaller burner for steps 4 and 5.

Roasted Brussel Sprouts recipe by Vegetarian Atlas.

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