Recipes and Cooking Pan-Roasted Brussels Sprouts 4.6 (19) 1 Review Brussels sprouts are roasted and caramelized with butter, thyme, rosemary, fennel seeds, and sherry. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Total Time: 30 mins Yield: 8 (1/2-cup) servings plus leftovers Jump to Nutrition Facts Ingredients 2 pound Brussels sprouts, halved lengthwise 1 tablespoon rice oil or olive oil 7 cloves garlic, minced 3 tablespoon butter ½ bunch fresh thyme (about 10 sprigs) 1 large sprig fresh rosemary, halved 2 teaspoon fennel seeds 1 ¼ teaspoon kosher salt or 1 tsp. salt 1 tablespoon sherry or white wine vinegar Directions 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 sauté 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. Tips Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts. Rate it Print Nutrition Facts (per serving) 105 Calories 6g Fat 11g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 105 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 11mg 4% Sodium 359mg 16% Total Carbohydrate 11g 4% Total Sugars 2g Protein 4g Vitamin C 0.9mg 5% Calcium 60.6mg 5% Iron 2mg 11% Potassium 430mg 9% Folate, total 64.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.