Brussels sprouts shine in this quick and easy side dish. Their nutty flavor is complemented by a bit of garlic and balsamic vinegar.
Have you tried roasted Brussels Sprouts? This method of cooking this little green vegetable has converted me all the way from hating them to making them one of my favorite sides.
I’m sure there is some science and chemistry behind how it works, but somehow roasting them kills their natural bitterness and brings out the flavor.
Roasting vegetables is in general my favorite way to cook pretty much every vegetable. The only downside to roasting vegetables is that I’m often using my oven for the main dish of our dinner.
However… I recently discovered you can roast Brussels sprouts in a pan on the stove!
It’s simple, preheat the pan with a little olive oil, lay the Brussels sprouts in cut side down and cook them until they turn that roast-y brown and are tender, which is less than 10 minutes.
Since I discovered the stove-top method, I’ve made them multiple times throughout the past month. Pan roasted Brussels Sprouts pair well with about any main dish and are simple enough for every day, but are also dressy enough for special occasions.
I made them with this Tomato Bacon Capellini the other day and we all loved the combination.
Simple Pan Roasted Brussels Sprouts
- 2 tablespoons olive oil
- 8 ounces Brussels sprouts washed
- 1 tablespoon butter
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- Heat the olive oil in a nonstick skillet over medium heat. Slice the Brussels sprouts in half and place them in a single layer, cut side down, in the heated skillet.
- Season with salt and pepper. Cover and let them cook 6-8 minutes or until tender. Add the butter and the minced garlic and saute for 1 more minute until the garlic is fragrant. Drizzle with balsamic vinegar, if desired. Serve immediately.