Discovering My Love for Pan-Seared Brussels Sprouts
I never imagined I’d fall in love with Brussels sprouts until I tried making Pan-Seared Brussels Sprouts for the first time. Growing up, they had a bit of a bad reputation in my household, often boiled and overcooked. But one day, I decided to give them a new twist. I wanted to create a crispy, caramelized version that would change the way I felt about this misunderstood vegetable. I tried Pan-Seared Brussels Sprouts in a hot skillet, letting them cook until they were golden brown, and the result was magical. I knew this recipe was going to be a staple in my kitchen.
The Sizzle and Caramelization
Cooking Pan-Seared Brussels Sprouts is all about patience and heat. The key to getting that perfect sear is to leave them undisturbed for a few minutes. When I first placed the halved sprouts in my cast iron skillet, I could hear the sizzling, and it was hard to resist stirring them right away. But I waited, letting them develop that deep, caramelized crust that makes them irresistible. The balsamic vinegar adds a sweet tang that elevates the entire dish, balancing the slightly bitter taste of the Brussels sprouts beautifully.
A Versatile Side Dish for Any Meal
One of the things I love most about Pan-Seared Brussels Sprouts is how versatile they are. Whether I’m serving them with roasted chicken, grilled fish, or simply adding them to a grain bowl, they complement almost any meal. Sometimes, I like to toss in a handful of pine nuts or walnuts for a crunchy texture, and if I’m feeling fancy, a sprinkle of Parmesan cheese takes it to the next level. The fresh herbs add a pop of color and freshness, making the dish look as good as it tastes.
A Quick, Healthy Favorite
In just 20 minutes, this dish comes together quickly, making it perfect for weeknight dinners. It’s also a healthy option that doesn’t compromise on flavor. The best part? Even my family, who once turned up their noses at Brussels sprouts, now asks for this dish regularly. The crispy, golden bites with that balsamic kick are too good to resist. If you’re looking for a quick, healthy, and absolutely delicious side dish, you need to try my Pan-Seared Brussels Sprouts. It’s truly a game-changer!
Table of Contents
Chef’s Notes- Pan-Seared Brussels Sprouts
- Dry the Brussels Sprouts Thoroughly: Moisture is the enemy of caramelization. Make sure the Brussels sprouts are completely dry before adding them to the hot skillet. You can even pat them dry with a paper towel after rinsing.
- Use High Heat for Caramelization: Don’t be afraid to crank up the heat. Medium-high heat is essential for getting that deep, golden-brown sear. If your Brussels sprouts aren’t browning, the heat might be too low.
- Cut-Side Down: When placing the Brussels sprouts in the skillet, make sure as many as possible are cut-side down. This ensures maximum surface contact for that beautiful caramelization.
- Don’t Overcrowd the Pan: Overcrowding the skillet can cause the Brussels sprouts to steam rather than sear. If you’re cooking a larger batch, consider doing it in two rounds or using two skillets.
- Watch the Nuts Closely: If adding nuts, be mindful that they can burn quickly, especially in a hot skillet. Stir them frequently in the residual heat to get them perfectly toasted without burning.
- Add Vinegar Off the Heat: Adding balsamic vinegar off the heat prevents it from burning and gives the sprouts a bright, tangy finish. You can also try lemon juice for a fresher, citrusy flavor.
- Serve Immediately: Brussels sprouts are best served immediately while they’re hot and crispy. If they sit too long, they can become soggy.
- Customize Your Herbs and Cheese: Fresh herbs like parsley or cilantro add a burst of freshness, while Parmesan or feta cheese adds a savory note. Feel free to mix and match according to your preference.
Pan-Seared Brussels Sprouts
4
servings5
minutes15
minutes114
kcal20
minutesGet ready to fall in love with Brussels sprouts! This crispy, caramelized, and utterly addictive pan-seared Brussels sprouts recipe is a game-changer. Perfect for a quick weeknight side dish, these sprouts are cooked to perfection in just 20 minutes. With a hint of balsamic vinegar and optional crunchy nuts, this dish is both simple and sophisticated. You won’t believe how delicious healthy eating can be!
Ingredients
- Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
- Oil and Seasonings
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
- Flavor Enhancers
1 tablespoon balsamic vinegar or lemon juice
- Optional Add-ins
1 to 2 tablespoons raw pine nuts or chopped raw walnuts, almonds, or pecans
Chopped fresh herbs like parsley, cilantro, or mint
A handful Parmesan cheese, feta cheese, or goat cheese
- Alternative Ingredients:
Brussels Sprouts: Broccoli florets or green beans
Extra Virgin Olive Oil: Avocado oil or coconut oil
Kosher Salt: Sea salt or table salt
Black Pepper: White pepper or red pepper flakes
Balsamic Vinegar: Apple cider vinegar or red wine vinegar
Pine Nuts: Sunflower seeds or pumpkin seeds
Parmesan Cheese: Nutritional yeast for a vegan option
Directions
- Preheat Skillet – Heat a large cast iron skillet over medium-high heat for about 4 minutes.
- Add Oil and Brussels Sprouts – Pour in the olive oil. Once the oil is hot and shimmering (but not smoking), swirl it around the pan and add the halved Brussels sprouts. Shake the skillet gently to ensure as many sprouts as possible are cut-side down.
- Caramelize Sprouts – Let the Brussels sprouts cook undisturbed for 5 to 8 minutes until they develop a dark, caramelized sear.
- Season and Stir – Sprinkle with kosher salt and black pepper. Using a wooden spoon or spatula, stir the Brussels sprouts to ensure even cooking. Continue to cook for another 6 to 8 minutes until they are browned all over and just tender inside.
- Add Flavor Enhancers – Remove the skillet from heat and stir in the balsamic vinegar. Add the pine nuts or other nuts if using. Let the residual heat toast the nuts while stirring frequently to avoid burning.
- Serve and Garnish – Transfer the Brussels sprouts to a serving plate and sprinkle with fresh herbs and cheese if desired. Serve hot.
Equipment
- cast iron skillet
- chef’s knife
- cutting board
- wooden spoon or spatula
- airtight storage container
Nutrition Facts
- Calories: 114kcal
- Carbohydrates: 11g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 441mg
- Fiber: 4g
- Sugar: 3g
- Vitamin A: 855IU
- Vitamin C: 96mg
- Calcium: 48mg
- Iron: 2mg
FAQs- Pan-Seared Brussels Sprouts
Can I use frozen Brussels sprouts?
Frozen Brussels sprouts can be used, but they may not caramelize as well as fresh ones due to their higher moisture content. Be sure to thaw and dry them thoroughly before cooking.
How do I prevent my Brussels sprouts from becoming mushy?
Make sure to cook them on high heat and avoid overcrowding the pan. Also, don’t overcook them—remove them from the heat as soon as they’re tender inside and caramelized outside.
What if I don’t have a cast iron skillet?
A stainless steel skillet can work well too. Just make sure it’s heavy-bottomed to retain and distribute heat evenly. Non-stick pans might not give the same caramelization.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prep the Brussels sprouts (trimming and halving) ahead of time. However, the final cooking should be done right before serving for the best texture and flavor.
What can I serve with pan-seared Brussels sprouts?
These Brussels sprouts make a great side dish for roasted chicken, grilled fish, or even a hearty pasta dish. They also pair well with grain-based salads or as part of a vegetarian spread.
