Pan-roasted Brussels sprouts

Pan-roasted Brussels sprouts

18 ratings

Sigrid, Architectural draftswoman


„As a child, I really didn’t like Brussels sprouts. Ever since I discovered that they can be roasted, I love to serve them as a side dish.“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g
Brussels sprouts
1
carrot
¼
celery root
10 g
parsley
½ tsp
sugar
salt
pepper
nutmeg (ground)
vegetable oil for frying
Metric
Imperial
  • 400 g Brussels sprouts
  • 1  carrot
  • ¼  celery root
  • 10 g parsley
  • ½ tsp sugar
  • salt
  • pepper
  • nutmeg (ground)
  • vegetable oil for frying

Utensils

  • large frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Côte Du Rhone blanc
A white wine from this region of southern France has the smooth texture and nutty aromas to stand up to the earthy flavors of Brussels sprouts.

Nutrition per serving

Cal
137
Protein
8g
Fat
8g
Carb
0g

Step 1/2

Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.
  • 1 carrot
  • ¼ celery root
  • 10 parsley
  • 400 Brussels sprouts
  • cutting board
  • knife

Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.

Step 2/2

Sauté Brussels sprouts, carrot, celery, and sugar in some vegetable oil over medium heat for approx. 8 – 10 min. until nicely browned. Add parsley. Season to taste with salt, pepper, and nutmeg.
  • ½ tsp sugar
  • salt
  • pepper
  • nutmeg (ground)
  • vegetable oil for frying
  • large frying pan
  • cooking spoon

Sauté Brussels sprouts, carrot, celery, and sugar in some vegetable oil over medium heat for approx. 8 – 10 min. until nicely browned. Add parsley. Season to taste with salt, pepper, and nutmeg.