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Pan-Roasted Brussels Sprouts

Brussels sprouts are roasted and caramelized with butter, thyme, rosemary, fennel seeds, and sherry.

4.0 by 9 people
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  • Yields: 8 (1/2-cup) servings plus leftovers
  • Start to Finish: 30 mins

Pan-Roasted Brussels Sprouts



  1. 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.
  2. 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.
  3. 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



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