Recipes, Sides

Skillet Roasted Brussels Sprouts

Skillet Roasted Brussels Sprouts are a quick and easy way to prepare brussels sprouts. Crispy, caramelized, and doesn’t require an oven. Add this to your weeknight dinners for a delicious side dish!

We are less than a week away from Thanksgiving. Do you have your menu set? I wrote a whole menu line-up last year. Check it out here. And if you’re looking for one more dish to make, let me suggest this easy, ‘no oven required’, brussels sprouts recipe for ya! For most vegetables, to get the best flavor I normally roast them. Brussels Sprouts are no different, they are quite amazing, however, if the oven is occupied or it’s the dead heat of the summer, this recipe might just be a game changer.

It’s understandable how Brussels Sprouts can be divisive. Brussels Sprouts can be bitter if not properly prepared. Imagine having a horrible experience with a food. Who would want to try something again if it tasted horrible the first time? Totally get it. But as I like to always say, try foods in a few form and you might just be surprised. Never one to recommend eating a food that you don’t like. But definitely one to say, give it a go prepared a different way and you might just be surprised. These Skillet Roasted Brussels Sprouts will give you a new outlook on a previously disliked vegetable.

Ingredients: Skillet Roasted Brussels Sprouts

Brussels Sprouts – in a picture perfect world, all the Brussels Sprouts would be the same size. Aim to cut them in half and/or quarters to keep them as uniform in shape as one is possible to do.
Olive Oil – While it might seem like too much olive oil, trust me when I say that it is not. Truly it is just the perfect amount to allow for caramelization. Caramelization is key for helping the Brussels to taste crisp and ‘fried’.
Pepper – If you know me by know, I always add pepper and rarely add salt. You can add salt, but I say add the cheese first and then see if it needs salt.
Lemon Juice – Any acid will due, I chose lemon juice versus a balsamic vinegar or red wine vinegar, although any will do.
Parmesan – Because cheese added to anything really does make it taste better.

How To Make Skillet Roasted Brussels Sprouts

If you’ve been searching for a way to get more vegetables into your diet/eating pattern that not only doesn’t take too much work but also is something you’ll enjoy, this easy Skillet Roasted Brussels Sprouts recipe is a great place to start!

Heat the oil in a large, heavy bottom skillet, over medium-high heat. Then add your Brussels sprouts. Cook undisturbed, ~6-8 minutes, until caramelized. (This is the simplest way to cook them on the stove top. Some recipes say to start off with the pan cold and add your Brussels Sprouts and oil and then turn the heat up. I didn’t find this made a big difference.)
Continue cooking the Brussels Sprouts with the top on to steam them for an additional 3-5 minutes. The key is making sure the Brussels are about the same size so they do end up cooking all the way through. Continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance. I needed to adjust the heat and then kept moving the sprouts around to prevent them from overbrowning.
Remove from the heat, and drizzle with the lemon juice. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as they are. Best served fresh (Sadly they do not heat up well).

Other Easy Side Dishes

Roasted Green Beans
Roasted Mushrooms
Roasted Carrots – Garlic, Walnuts, & Goat Cheese
Roasted Broccoli

Skillet Roasted Brussels Sprouts

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Print Recipe

Skillet Roasted Brussel Sprouts are a quick and easy way to prepare brussels sprouts. Crispy, caramelized, and doesn’t require an oven. Add this to your weeknight dinners for a delicious side dish!

Total Time: 20 minutes
Yield: 4 1x

Ingredients

Units Scale

1 lb. small Brussels Sprouts, trimmed, and halved (& or quartered)
1/4 cup extra-virgin olive oil
1/2 teaspoon black pepper
1/2 lemon, juiced (~1 tablespoon)
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley, optional*

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Instructions

Heat the oil in a large, heavy bottom skillet, over medium-high heat. Then add your Brussels sprouts. Cook undisturbed, ~6-8 minutes, until caramelized. (This is the simplest way to cook them on the stove top. Some recipes say to start off with the pan cold and add your Brussels Sprouts and oil and then turn the heat up. I didn’t find this made a big difference.)
Continue cooking the Brussels Sprouts with the top on to steam them for an additional 3-5 minutes. The key is making sure the Brussels are about the same size so they do end up cooking. Continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance. Adjust the heat and move the sprouts as necessary to prevent them from overbrowning.
Remove from the heat, and drizzle with the lemon juice. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as they are. Best served fresh (Sadly they do not heat up well.)