Seared Brussels Sprouts Recipes

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

Ingredients

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-SEARED BRUSSELS SPROUTS

Pan-Seared Brussels Sprouts image

A quick and tasty Brussels sprouts side dish. These are meant to be pan-seared over a high heat to develop golden brown bites of deliciousness.

Provided by Chef V

Categories Side Dish Vegetables Brussels Sprouts

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

20 Brussels sprouts
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons sliced almonds
2 tablespoons dried cherries
1 pinch sea salt

Steps:

Slice each Brussels sprout into 5 or 6 slices.
Mix Dijon mustard and honey together in a small bowl.
Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 17.2 g, Fat 5.2 g, Fiber 4.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 167.3 mg, Sugar 8.2 g

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2012-11-01 Directions. Instructions Checklist. Step 1. In a small bowl place flour. Toss shallot rings in flour and let stand 10 to 15 minutes to become sticky. In a 12-inch skillet heat 1 inch of oil over medium-high heat. Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown.
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