Pan-Roasted Brussels Sprouts (That Aren't Bitter)
Try these easy and flavorful pan-roasted Brussels sprouts as an amazing cool weather side dish. A quick blanching and caramelization process ensures a sweet, not bitter, taste. Enhanced with garlic, lemon juice, maple syrup, and Parmesan, it's a delightful side dish for any meal.
Servings: 4
Calories: 210kcal
Equipment
- 1 large skillet
Ingredients
- 1 lb Brussels sprouts halved
- 3 tbsp olive oil
- 2 cloves garlic minced
- salt & pepper to taste
- 1/2 tsp Smoked Paprika
- 1/2 lemon juiced
- 1 tsp maple syrup or honey
- 1/4 cup parmesan cheese grated
- 2 tbsp walnuts chopped (optional)
- fresh parsley for garnish
Instructions
- Remove the outer layer of the Brussels sprouts. Blanch them in boiling water for 3 mins, then plunge into ice water. Drain and dry, and then cut them in half.
- In a large skillet, heat olive oil over medium heat until it shimmers. Add the garlic and sauté for about a minute, being careful not to let it burn (overcooked garlic will add bitterness of its own). Revmove garlic from the skillet and set aside.
- In the same skillet, add the sprouts, cut side down, and cook until golden and starting to carmelize (5-6 mins).
- Season with smoked paprika, salt, and pepper. Add sautéed garlic, lemon juice and maple syrup; stir well.
- Sprinkle with Parmesan and nuts, if using. Cook for 2-3 more mins.
- Remove from heat. Garnish with parsley and serve warm.
Nutrition
Calories: 210kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 130mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 104mg | Calcium: 135mg | Iron: 2mg