Pan-Browned Brussels Sprouts

You might be surprised to learn that I do not like brussels sprouts. I have tried them multiple times (yes mom, I really have). And want to say I like them considering how good they are for you.

But. I. Don’t.

And as much as I don’t like the little buggers, The Hubster loves them. As in, requests them every single week.

So I obliged this week and got him a stash of his little green gems. He scoured online for the recipe. Did the majority of the cooking. And then devoured them (minus 1/2 of one. I had to at least try it).

This recipe is a good one. Particularly if you like brussels sprouts. If you don’t, I suggest you find another recipe to drool over.

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Pan-Browned Brussels Sprouts

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/2 pound brussels sprouts
  • 2 large garlic cloves
  • 3 tbs olive oil
  • 2 tbs pine nuts

Instructions

  1. Trim brussels sprouts and halve lengthwise.
  2. Cut garlic into very thin slices.
  3. In a large heavy skillet, heat oil over medium-high heat. Add garlic and cook, stirring, until pale golden.
  4. Using a slotted spoon, transfer garlic to a small bowl.
  5. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer.
  6. Sprinkle sprouts with pine nuts and salt to taste.
  7. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
  8. With tongs transfer sprouts to a plate, browned sides up.
  9. Add garlic (and oil if necessary) to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute more.
  10. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, soy free, corn free, and egg free.
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Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

1 comment / Add your comment below

  1. Hi Emily–

    I just discovered your blog…oh, man. I’m working my way back to veggie after being pregnant and wanting to eat everything in sight. This is a godsend.

    Anyway, tales of a fellow sprout lover warm my heart. I’ll try these and give you another recipe for your hubs to devour. This is adapted (or might be dead-on…don’t remember) from “Vegan with a Vengeance” by Isa Chandra Moskowitz…which, if it’s not already on your shelf, you should pick up. My meat-and-potatoes dad loves Isa’s recipes.

    Roasted Brussels Sprouts

    1# sprouts (or however many your little heart desires)
    4-5 cloves of garlic, minced by hand
    handful of sea salt
    2 T of olive oil

    Preheat oven to 400 degrees.

    1) Wash sprouts. Cut in halves. Cut big ones into quarters.
    2) Put ’em in a container and toss with the olive oil to coat.
    3) Spread out on a baking sheet. I like to make sure as many flat sides of the sprouts touch sheet as possible.
    4) Roast for 15 minutes, then flip over.
    5) Sprinkle the salt and garlic evenly all over those little green babies.
    6) Roast another 5 minutes, or until garlic begins to brown and get crispy.

    Notes:

    1) Hand mincing garlic is essential. Crushing it in a press will get juice all over; you just want little bits of particulate garlic.
    2) You can tell they’re done when the roasted surfaces of the sprouts are browning and a little crispy. A little burnt = heavenly. Hence–it might take a bit longer if you’re doing more than a pound. Less time for less.

    I promise you these are wonderful. Eat with your hands amazing and eat them cold out of the fridge the next day good. If you have leftovers. I usually don’t.

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