Brussel sprouts seem to be a vegetable that folks either love or strongly dislike. This method of preparation however adds a whole new dimension to the subtle flavor of the basic sprout. By pan roasting the sprouts until they become caramelized and golden brown, the natural sweetness of the vegetable is enhanced creating a delicious side dish. Although I prefer this recipe simply as it is, you could also add some grated Parmesan cheese before serving. These sprouts are delicious hot or at room temperature.
Deborah Mele 2011
Pan Roasted Brussel Sprouts
Though not appreciated as much as they should be, brussel sprouts are delicious cooked in this manner.
- 2 Pounds Brussle Sprouts
- 1/4 Cup Olive Oil
- 4 Garlic Cloves, Peeled And Squashed
- 1 Cup White Wine
- Sea Salt
- Cracked Black Pepper
- Olive Oil For Serving
- To prepare the sprouts, cut off the stem end, remove the outer two or three leaves and slice in half.
- In a large skillet heat half of the olive oil over medium low heat with the garlic cloves.
- Place as many sprouts as you can fit flat side down in the pan, and cook until the sprouts become golden brown on one side, about 10 minutes.
- Turn the sprouts over and add half of the wine, and continue cooking until tender, about another 5 minutes.
- Cook the remaining sprouts in the same manner using the remaining olive oil and wine.
- Season with salt and pepper and drizzle with a little extra olive oil.
- Serve hot.