brussels sprouts

I rarely meet a brussel sprout that I don’t adore. Unless they are steamed, in which case I’d rather pass. I just can’t get on board with steamed vegetables!  {Do you like steamed veggies? Maybe I’m missing some important step.} Sauteed, roasted, caramelized or grilled and I’d eat vegetables for breakfast, lunch and dinner!

Back in March when I was in California my cousin, who is an excellent cook, made some extra delicious brussels sprouts and I couldn’t wait to try them at home.  They are a delicious combination of sauteed and roasted.

 

Sauteed & Roasted Brussels Sprouts - 2-4 servings

Cut of stem and slice lengthwise.

Pour a healthy layer of olive oil in the bottom of a large pan and heat to medium-high. Turn on broiler to high.

Place the brussels, cut side down, in a single layer on the pan. Cook for about 6-7 minutes, until the bottoms have turned brown. (Don’t flip them or stir, just let them get brown!)

Remove from heat and place in oven, middle rack, and broil for about 4-5 minutes until tops are golden brown. Season with salt and pepper.

We were clearly fans – the Taster and I were fighting over the last few. :)

Comments

  1. Mandy says

    I’ve avoided brussel sprouts since being stuck at the dinner table for not eating them at a young age. Guess it’s time for me to be “an adult” and give them another chance. Thanks for the recipe:)

  2. says

    This sounds soo delicious! I do like some veggies steamed, but roasted and sauteed are usually way better…. and doing both just sounds amazing!

  3. erin says

    Brussels sprouts are my fave veggie (had ‘em for breakfast today!), so I’m always up for a new way to prepare them. This recipe looks delish!

  4. says

    I actually prefer brussels sprouts steamed over roasted — tossed with a drop of garlic butter, of course!

    I also like broccoli, sugar snap peas, carrots, green beans, beets, and artichokes steamed — but JUST until they are done. Literally, like 1 to 2 minutes for everything but the beets and artichoke!

    Have you ever heard to salt your veggies as you put them in the steamer? I swear, this is the magic touch!

  5. Emily says

    Ok, I will try steaming something soon. It has been a while and maybe they’ve just been too mushy in the past. Thanks for the salting trick!

  6. Natasha says

    New reader and I LOVE your blog!!!

    This is my favorite way to have brussel sprouts. I actually like to roast them just the way you did, but have them with a little side of hot sauce (whichever kind you prefer – I like Trader Joe’s spicy jalepeno sauce or an asian spice). SO good!

  7. says

    Oh my gosh I LOVE brussel sprouts…Roasted, steamed, sauteed, grilled, ETC…My husband absolutely turns up his nose everytime I make them (which is usually 2 or 3 times a week!) I will say this though, they have to be fresh…I can’t do bagged frozen brussels…

    I just added them to some soup yesterday and they were my favorite part…First of they are adorable and secondly I love the crazy amount of leaf layers there are…The texture makes me swoon!

  8. says

    I can’t believe you don’t like steamed veggies! I haven’t taken my steamer out in a while (it’s on a top shelf I can’t reach) but I do remember adding garlic and ginger with the veggies while they steamed and they turned out pretty decent!

  9. says

    the hubster LOVES brussels sprouts. we pan brown them with olive oil, garlic and pine nuts. it’s his absolute fav.

    and i don’t much care for steamed veggie’s either.

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