Pan-Roasted Brussels Sprouts

4.6
(19)

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

Pan-Roasted Brussels Sprouts
Photo: Reed Davis
Total Time:
30 mins
Yield:
8 (1/2-cup) servings plus leftovers

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

  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 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.

  3. 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.

Nutrition Facts (per serving)

105 Calories
6g Fat
11g Carbs
4g Protein
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.

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