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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,
  • Trans fatty acid (g) 0,
  • 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 (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 359,
  • Potassium (mg) 430,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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