Skillet Roasted Brussels Sprouts
Simple weeknight vegetable
20 minutes
This is not a recipe for serving at a holiday dinner. For that, you will probably want some roasted Brussels Sprouts with bacon or other tasty additions. Instead, this is a solid way to prepare this vegetable for dinner. The technique of skillet roasting came from a Cook's Illustrated recipe. I never tried the recipe as is because it called for 5 tablespoons of oil for a pound of Brussels sprouts. I'm not afraid of using oil, but that seemed a bit excessive. So I replaced 4 of those tablespoons with water and it worked great. The sprouts steam first and then start to brown when the water is gone. I prefer this method to oven roasting because it is quick and pretty foolproof. If you want to make these even more flavorful you can cook a piece of bacon first for sprinkling on at the end, and use the bacon fat instead of olive oil.
Adapted From:
Cook's Illustrated
You can use less water and more oil if you want. I would not suggest using less than a tablespoon of oil. These can be dressed up more with bacon, Parmesan cheese, or lemon when finished. The only thing I don't like about this recipe is that cooking Brussels sprouts does not smell great. I run a fan and also light a scented candle to remove the smell.
Ingredients
Directions
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Gather and prep ingredients.
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If brussels sprouts are larger than 1" cut them in half. Smaller sprouts can be left whole. Place the cut side down in an empty cold skillet.
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Mix the water and oil together in a small bowl.
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Sprinkle the oil and water mixture over the vegetables in the pan. Sprinkle with salt and pepper.
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Cover the pan. Cook covered for 6 minutes until Brussels sprouts begin to get tender and are browned on the bottom.
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Uncover. Cook, stirring occasionally to finish cooking for another 2-3 minutes, allowing the Brussels sprouts to brown more.
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Serve. Season to taste with more salt and pepper. Leftover can be reheated in a skillet or a microwave. I will save the leftovers to eat with heated frozen mashed potatoes that I get a Trader Joe's. It makes for a filling and quick lunch.
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