This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone.
- Add the prepared Brussels sprouts to a sheet pan.
- Drizzle with olive oil.
- Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.
- Toss to evenly coat.
- Roast at a high temperature until crispy and golden.
Sautéed Brussels Sprouts
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you’ll want to eat every night! Crispy, caramelized, and addictive!
Prep: 5min
Total: 20min
Yield: 4
Serving Size: 1 (of 4) without toppings
Nutrition Facts: servingSize 1 (of 4) without toppings, calories 114 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, Saturated Fat 1 g, Fiber 4 g, Sugar 3 g
Ingredients:
- 1 pound Brussels sprouts (trimmed and halved)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar or lemon juice
- 1 to 2 tablespoons raw pine nuts (or chopped raw walnuts, almonds, or pecans (optional))
- Chopped fresh herbs like parsley (cilantro or mint (optional))
- A handful of Parmesan (feta, or goat cheese (optional))
Instruction:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.
Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre
FAQ
How does Gordon Ramsay cook his brussel sprouts?
Why do you soak brussel sprouts before cooking?
but we do know that salt takes down the bitterness of Brussels sprouts. It’s not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
