Pan Roasted Brussels Sprouts
User Reviews
5
3 reviews
Excellent
Pan Roasted Brussels Sprouts
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A delicious and easy alternative to oven roasting, pan roasted Brussels sprouts are perfect for small quantities, quicker cooking or when the oven is full
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Ingredients
- 2-3 cups brussels sprout
- ½ cup water plus extra for deglazing pan
- 1 tablespoon butter or oil
- 1 teaspoon chicken stock base or powdered onion soup mix
Instructions
- Clean and cut Brussels sprouts into roughly even sized pieces—halve larger sprouts and cut an “x” in the bottom of smaller sprouts. Your goal is to create pieces that will cook evenly.
- Place ½ cup water, butter or oil and soup base in a frying pan and bring to a boil. Stir until soup mix is dissolved. Add Brussels sprouts to pan, cover tightly and return to a simmer.
- Cook until Brussels sprouts are just slightly tough (5 minutes or a little longer). Remove lid, turn up heat and continue cooking (watching carefully) until a brown crust starts to form on the bottom on the pan.
- Add a 2-3 tablespoons of water to loosen the Brussels sprouts and deglaze the pan. Give the Brussels sprouts a stir, then let cook until water has re-evaporated and a new crust is forming on pan bottom. Repeat as needed until Brussels sprouts are golden. Serve immediately.
Nutrition Information
Show Details
Calories
50kcal
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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