SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pan-Roasted Brussels Sprouts

Yield: 8 (1/2-cup) servings plus leftovers
Start to Finish 30 mins
Pan-Roasted Brussels Sprouts
Ingredients
  • 2 pounds  Brussels sprouts, halved lengthwise
  • 1 tablespoon  rice oil or olive oil
  • 7 cloves garlic, minced
  • 3 tablespoons  butter
  • 1/2 bunch fresh thyme (about 10 sprigs)
  • 1 large sprig fresh rosemary, halved
  • 2 teaspoons  fennel seeds
  • 1 1/4 teaspoons  kosher salt or 1 tsp. salt
  • 1 tablespoon  sherry or white wine vinegar
Directions

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)
  • cal. (kcal) 105,
  • Fat, total (g) 6,
  • chol. (mg) 11,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 972,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 65,
  • sodium (mg) 359,
  • Potassium (mg) 430,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.