This way of cooking brussels sprouts is quite easy and creates a sprout with a very caramelized flavor that takes away the bitterness in brussels. Also I have added several options for flavoring the Brussels after they are cooked. I have found that tossing the sprouts in the flavorings after they are cooked makes for a bolder flavor profile than cooking them in a sauce. Its almost like tossing a salad with a dressing at the end. You can make them whatever flavor you like based on the “dressing” you choose. This lets you pair these to go with whatever meal you are preparing.
TIPS: At first the brussels will appear almost burned on the bottom, but they really don’t taste burnt (unless you really do burn them…). That crispness is similar to the crispy blackened bits you get when you oven-roast Brussels because the large amount of oil almost creates a “deep fried” flavor to the sprout. You could also opt to roast your brussels on a sheet pan in the oven, tossed in olive oil then roasted at 450 degrees for 15-20 minutes until they are browned and tender, and then toss them with the flavorings below. Or, alternatively cook the brussels in an Air-Fryer and then toss with flavorings. Just have fun with it.
Skillet Roasted Brussel Sprouts
Ingredients
- 1 lb small Brussel sprouts ( 1 -1 1/2 inch) end trimmed and halved lengthwise
- 5 Tbsp extra-virgin olive oil
- kosher salt and pepper
- 1 small bowl flavoring of your choice (see below)
Instructions
- In a 12-inch non-stick or cast iron skillet place brussels sprouts flat side down, in a single layer. Drizzle all of the olive oil over the tops of the sprouts, and do not stir. Cover skillet and place on a burner turned to medium-high heat. Cook covered, without stirring, for 5 minutes, until the bottoms of the brussels are brown and the tops of the brussels turn bright green.
- Uncover, and continue to cook at medium heat, moving the brussels very little as long as they are not burning on the bottom, another 3-4 minutes, until they are deeply browned on the bottom and a knife slips easily in and out of them. (They will be very crispy on the bottom). Lower heat to medium-low and flip brussels, stirring occasionally , cooking until desired tenderness.
- While the sprouts cook, mix together your flavoring in a small bowl. (See flavorings below)
- Turn off heat and add the flavoring sauce to the skillet and toss to evenly coat the sprouts. Season with salt and pepper to taste, and serve hot.
- Enjoy!
Brussels with Cider Vinegar and Honey:
- Mix together 2 tsp cider vinegar, 2 tsp of honey and 1/4 tsp red pepper flakes. Add to the brussels in the last step.
Brussels with Lemon and Parmesan:
- Drizzle 1 Tbsp lemon juice on the hot sprouts, and then sprinkle on 1/4 Cup shredded Parmesan cheese in the last step.
Brussels with Maple Syrup and Vinegar:
- Mix together 1 Tbsp maple syrup and 1 Tbsp sherry or cider vinegar, and 1/8th tsp cayenne pepper. Add to the brussels in the last step.
Brussels with Honey-Chili Glaze:
- Mix together 2 Tbsp honey, 2 tsp Sriracha or Sambal Oelek chili paste and 1 tsp lemon or lime juice. Add to the brussels in the last step.
Brussels with Balsamic Vinegar:
- Mix together 2 Tbsp good balsamic vinegar with 2 tsp honey. Add to the brussels in the last step.
Brussels with Gochujang:
- Mix together 1 Tbsp Gochujang and 1 Tbsp Rice vinegar. Add to brussels in last step and sprinkle with 2 tsp toasted sesame seeds.