Skillet Roasted Brussels Sprouts

Simple weeknight vegetable
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.

Notes

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.

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