It is amazing to me how simple a vegetable recipe can be and still be so good. Simplicity actually seems to be the key behind most great vegetable side dishes. You just have to know which simple ingredient additions can accent your veggies and the right way to cook them. In this case, boiled Brussels Sprouts is not the answer, we want golden, crispy crusted Sprouts.
This is Zach’s recipe and many of us have wondered how he makes it. He is such a little bit of this and a little bit of that kind of Granny Cook, always adding a new variation. Finally, I know the answer and it is actually easy to make them! This is variation number one, I think one other variation has bacon in it, duh.
Pan-Roasted Brussels Sprouts Recipe
- 1 lbs. Brussels Sprouts, halved
- 2 TBSP olive oil or butter
- 1 cup chicken stock (or vegetable stock)
- 1/2 onion, diced
- 2 garlic cloves, minced
- Salt and ground black pepper
In a large skillet, heat olive oil or butter (or a combo) over medium heat. Then add the halved Brussels Sprouts to the pan face down. Add salt and pepper. Cook for about 5 minutes until you are seeing some brown, crusty sides. Then add the chicken stock and let the Brussels Sprouts cook for 5-10 more minutes until the liquid has been absorbed into the sprouts. Then add the diced onion and garlic and cook a bit longer until the onions and garlic are browned and the sprouts are even more crusty and caramelized. Serve the Brussels Sprouts right away.
- Alternative #1: Use Diced Bacon or Pancetta to cook the Sprouts (and shallots).
- Alternative #2: Grate Cheese over Brussels Sprouts right before serving such as Parmesan, gruyere, or Gouda.
- Alternative #3: Toss Brussels Sprouts in Balsamic Vinegar before pan-roasting. Then add a bit more Balsamic Vinegar before serving.
- Alternative #4: This looks interesting too, but I haven’t tried it yet: Roasted Brussels Sprouts with Sriracha & Mint