Imagine transforming the often-maligned Brussels sprout into a culinary masterpiece that's so deliciously crispy and flavorful, it'll become the star of your dinner table. This pan-roasted Brussels sprouts recipe isn't just a side dish – it's a game-changing experience that will revolutionize how you think about these tiny green gems. With a perfect golden-brown caramelization and a burst of garlic-infused flavor, these Brussels sprouts are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the stem ends and slice each sprout in half lengthwise, ensuring they are clean and uniform in size.
- Pat the halved Brussels sprouts completely dry using clean paper towels. Removing excess moisture is crucial for achieving a crispy, golden-brown exterior during roasting.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and allow it to become hot but not smoking.
- Place the Brussels sprouts cut-side down in a single layer across the pan. Ensure they are not overcrowded, which could cause steaming instead of roasting.
- Let the sprouts cook undisturbed for 5-7 minutes until the cut sides develop a deep golden-brown caramelization. This will create a rich, nutty flavor.
- Add minced garlic to the pan, stirring gently to distribute evenly. Cook for an additional 1-2 minutes until the garlic becomes fragrant but not burnt.
- Flip the Brussels sprouts and cook the rounded sides for another 3-4 minutes until they are tender and have a slight char.
- Season generously with salt and freshly ground black pepper to enhance the natural flavors.
- Optional: Drizzle balsamic vinegar over the sprouts in the final minute of cooking for added depth and tangy sweetness.
- Remove from heat and transfer to a serving dish. Serve immediately while hot and crispy.
Tips
- Moisture is the Enemy: Always thoroughly dry your Brussels sprouts before roasting. Excess water prevents that coveted crispy exterior.
- Cast-Iron is King: Use a cast-iron skillet or heavy-bottomed pan for the most even and intense caramelization.
- Single Layer Magic: Never overcrowd the pan. Give each sprout breathing room to ensure proper roasting, not steaming.
- Cut-Side Down Technique: Start with the cut side facing the pan to achieve maximum golden-brown crispiness.
- Garlic Timing is Crucial: Add minced garlic late in the cooking process to prevent burning and maintain its sweet, aromatic flavor.
- Optional Flavor Boost: A drizzle of balsamic vinegar in the final moments can elevate the dish from great to extraordinary.Pro tip: Serve immediately while hot and crispy for the ultimate taste and texture experience!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
