Vincci Tsui, RD

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Pan-Roasted Brussels Sprouts

Vincci Tsui
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Pan-Roasted Brussels Sprouts

Many have people have negative memories of boiled, overcooked, smelly Brussels sprouts. These days, Brussels sprouts are usually roasted, allowing them to release their natural sweetness and caramelize with a bit of a golden-brown crust. This recipe, adapted from 101 Cookbooks, is how I make Brussels sprouts at home.

Author: Vincci Tsui, RD

Recipe type: Side Dish, Vegetarian, Gluten-Free

Makes: About 1 lb

Ingredients

  • 1 Tbsp (15 mL) olive oil

  • 1 lb (454 g) Brussels sprouts, trimmed and halved

  • Salt and pepper, to taste

  • ¼ cup (60 mL) grated Parmesan cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat. Place Brussels sprouts halves cut (flat)-side-down in a single layer in pan. Scatter any loose leaves on top. Cover and cook until fork-tender, about 5 minutes.

  2. Uncover and increase heat to medium-high. Cook until flat sides are deep brown and caramelized, tossing a few times to allow the rounded side to brown as well. Season with salt and pepper to taste. Serve warm, topped with Parmesan cheese.