Pan-Roasted Brussels Sprouts
pounds Brussels sprouts, halved lengthwise
tablespoon rice oil or olive oil
cloves garlic, minced
bunch fresh thyme (about 10 sprigs)
large sprig fresh rosemary, halved
teaspoons fennel seeds
teaspoons kosher salt or 1 tsp. salt
tablespoon sherry or white wine vinegar
- In a large saucepan cook Brussels sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels.
- Place a very large heavy skillet or saute pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt.
- Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors. Makes 8 (1/2-cup) servings plus leftovers.
From the Test Kitchen
Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts.
Nutrition Facts(Pan-Roasted Brussels Sprouts)
- Per serving:
- 105 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 11 mg chol.,
- 359 mg sodium,
- 11 g carb.,
- 4 g fiber,
- 2 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet