Pan Browned Brussel Sprouts Recipes

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BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

SEARED BRUSSELS SPROUTS



Seared Brussels Sprouts image

For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don't use an expensive olive oil for this dish. It should not have a strong flavor.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 15m

Yield Serves four to six

Number Of Ingredients 3

1 pound brussels sprouts
3 to 4 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
  • Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 2 grams

PAN-ROASTED BRUSSELS SPROUTS



Pan-Roasted Brussels Sprouts image

These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.

Provided by Tony

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½ lemon, juiced

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.

Nutrition Facts : Calories 110.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 108.7 mg, Sugar 2.5 g

BUMPED-UP BRUSSELS SPROUTS



Bumped-Up Brussels Sprouts image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

6 ounces pancetta, big dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
  • Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes.
  • Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

PAN-BROWNED BRUSSELS SPROUTS



Pan-Browned Brussels Sprouts image

This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.

Provided by John Dombek

Categories     Vegetable     Side     Sauté     Vegetarian     Wheat/Gluten-Free     Winter     Brussels Sprout     Gourmet     Utah     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 or 3 as a side dish

Number Of Ingredients 5

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Steps:

  • Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
  • With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. santa clara, utah

CRISPY PAN FRIED BRUSSEL SPROUTS RECIPE WITH BACON AND BALSAMIC VINEGAR



Crispy Pan Fried Brussel Sprouts Recipe with Bacon and Balsamic Vinegar image

Ready in under 30 minutes with 4 ingredients, this crispy fried brussel sprouts recipe is the best of both worlds! The perfect combo of pan fried brussel sprouts with bacon AND pan fried brussel sprouts with balsamic vinegar.

Provided by Maya Krampf

Categories     Side Dish

Time 25m

Number Of Ingredients 6

4 slices Bacon
1 lb Brussels sprouts ((sliced in half))
3 tbsp Olive oil ((not extra virgin))
3/4 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Balsamic Vinegar

Steps:

  • Place the bacon slices onto a large, cold saute pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
  • Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
  • Add 2 tbsp (30 mL) olive oil to the pan and swirl around. Add brussels sprouts. Season with sea salt and black pepper, and stir to distribute.
  • Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 3-4 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
  • Meanwhile, chop the bacon while waiting for the sprouts to brown.
  • Add balsamic vinegar and remaining 1 tbsp olive oil to the pan. Cover and cook for 2 to 3 more minutes.
  • Return chopped bacon to the pan.

Nutrition Facts : ServingSize 1 cup, Calories 240 kcal, Carbohydrate 11 g, Protein 6 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 612 mg, Fiber 4 g, Sugar 3 g

PAN FRIED BRUSSELS SPROUTS WITH BACON



Pan Fried Brussels Sprouts with Bacon image

How to cook brussels sprouts in a pan on the stove with crumbled bacon and crispy fried onions using this simple recipe. A delicious side dish with browned caramelized brussels sprouts that taste similar to being roasted.

Provided by Steve Cylka

Categories     Side Dish

Time 30m

Number Of Ingredients 6

8 slices bacon (diced)
2 pounds brussels sprouts (halved)
1/2 cup water
1 tsp salt
1/2 tsp black pepper
1/3 cup crisp fried onions (French's or other brand or homemade)

Steps:

  • Cook the bacon in a skillet over medium heat until browned and crispy. Scoop out the bacon onto a plate lined with paper towel to drain.
  • Drain most of the bacon grease, leaving about 3-4 tablespoons in the skillet.
  • Add the brussels sprouts halves, water, salt and pepper to the skillet. Cover skillet with lid and let them cook for about 6-8 minutes. Check every few minutes and stir, ensuring that the brussels sprouts do not stick to the bottom of the skillet.
  • Remove the lid, lower heat and continue to cook until the brussels sprouts are tender and nicely browned. This should take another 5 minutes or so and all the water should be evaporated.
  • Remove from the heat and place the brussels sprouts in a serving bowl. Toss with the cooked bacon and crisp fried onions.

Nutrition Facts : Calories 207 kcal, Carbohydrate 15 g, Protein 9 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 647 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

PAN-FRIED BALSAMIC GLAZED BRUSSELS SPROUTS



Pan-Fried Balsamic Glazed Brussels Sprouts image

Pan-Fried Balsamic Glazed Brussels Sprouts are the perfect side dish for your protein. The flavor is incredible.

Provided by Laura

Categories     Side Dish

Time 25m

Number Of Ingredients 5

1 pound Brussels sprouts
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute

Steps:

  • Rinse and cut the stems off the Brussels sprouts. Remove any extra leaves that fall off. Cut in half.
  • Heat olive oil in a large pan over medium-high heat. Add the Brussels sprouts. Saute for 5 minutes without touching the sprouts. Toss the sprouts in the pan and cook an additional 5 minutes.
  • Add the balsamic and sugar to a bowl and stir to combine. Add the mixture to the pan.
  • Toss to coat. Cook for 1 minute. Toss again. Repeat. Once the glaze has thickened, remove from heat.

Nutrition Facts : Calories 87 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 321 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

PAN-SEARED BRUSSELS SPROUTS



Pan-Seared Brussels Sprouts image

Pan-searing Brussels sprouts is an easy way to prepare the vegetable, and they come out tasting fresh and toasty, not soggy and overcooked.

Provided by Danilo Alfaro

Categories     Side Dish     Dinner

Time 15m

Yield 4

Number Of Ingredients 6

1 pound Brussels sprouts (or as many as will fit face-down in your skillet)
1 tablespoon extra-virgin olive oil
1/3 cup chicken stock
Kosher salt (to taste)
1 tablespoon unsalted butter (if you only have salted, adjust the salt accordingly)
Freshly squeezed lemon juice (to taste)

Steps:

  • Gather the ingredients.
  • Trim the stems off the Brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.​
  • Over medium-high heat, heat the oil in a wide skillet or sauté pan and place the Brussels sprout halves face-down in the oil.
  • Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.​
  • Let the sprouts brown in the oil for about 5 minutes, after which time you can turn them with tongs. They should be a beautiful golden brown. If not, leave them face-down until they have a nice color, then flip them over.​
  • Add the stock to the pan, which will create quite a big sizzle. Sprinkle salt over the Brussels sprouts.
  • Cover the pan and turn the heat to low. Simmer for about 5 more minutes, after which time the liquid should be mostly gone.
  • Swirl a little butter in the pan, adjusting the seasoning with lemon juice, and adding more salt if you want.
  • Serve right away and enjoy.

Nutrition Facts : Calories 103 kcal, Carbohydrate 9 g, Cholesterol 8 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 131 mg, Sugar 2 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

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