• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pan-Roasted Brussels Sprouts

    Add to MenuAdd to Calendar

    Source: www.recipe.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsLipids, Carbohydrates
    VitaminsA, B1, D, E
    MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 pounds Brussels sprouts, halved lengthwise

    2. 1 tablespoon rice oil or olive oil

    3. 7 cloves garlic, minced

    4. 3 tablespoons butter

    5. 1/2 bunch fresh thyme (about 10 sprigs)

    6. 1 large sprig fresh rosemary, halved

    7. 2 teaspoons fennel seeds

    8. 1 1/4 teaspoons kosher salt or 1 tsp. salt

    9. 1 tablespoon sherry or white wine vinegar

    Instructions Jump to Ingredients ↑

    1. In a large saucepan cook Brussels sprouts , uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels.

    2. Place a very large heavy skillet or saute pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds , and salt. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt.

    3. Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors. Makes 8 (1/2-cup) servings plus leftovers.

    4. Make Ahead Tip Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts .

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback