QUICK PAN ROASTED BRUSSELS SPROUTS

You guys. I seriously don’t even know who I am anymore. I mean, I have spent my ENTIRE life absolutely hating all things Brussels sprouts and then one day, I roast some in the oven and suddenly, they’re my go-to veggie. Wait, what? I just don’t even know.

pan roasted brussels sprouts

I may have mentioned that I’m doing Whole 30 (day 13!) and part of that “program” is eating veggies at every meal. Well, there’s only so many veggies I can cram into an omelet before people be asking, “hey, you want some eggs with all those veggies?” so I’ve been trying to add a vegetable side as well. Usually, that means I’m heating up something leftover from dinner. BUT, I don’t always have leftovers because I eat them all … AT DINNER. NOM! #sorrynotsorry So, that means I have to either skip it or make some more.

Now, I don’t know about you but I eat breakfast after I workout and I can get pretty hangry if my meal is not already ready to eat (helloooo, overnight oats! I miss you!!) or takes too long to prepare. Seriously, I’m hungry and do NOT have the patience to wait for 30 minutes for roasted veggies. That’s just asking too much. So, I decided to see how things went if I cooked some sprouts in the same pan as the bacon. I mean because, duh, bacon. Oh, and I generally default to cast iron because it does such an amazing job. I <3 my cast iron!

pan roasted Brussels sprouts

So, let’s just say that I was pleasantly surprised at how delicious these little sprouts were!

If you’re wondering why the pan is not packed with sprouts, I was cooking for just me and I wasn’t sure how this was going to work out. I mean, seriously, it’s really difficult to undo a lifetime’s worth of dislike and I was just being cautious. Next time, I promise it’ll be a jam-packed pan!!

Roasting sprouts in the oven produces a delicious, crispy yet tender sprout and, amazingly enough, so does roasting sprouts in a skillet. The main differences are the color of the sprouts – they stay brighter and greener and a little fresher tasting – and they stay a little more crisp. Which, I actually didn’t mind!

pan roasted Brussels sprouts

And I must say, they were super easy and QUICK to make. We’re talking maybe 10 minutes cooking time. Quick enough to quell the hangry beast but long enough to caramelize and crisp the outside of the sprouts and make them oh. so. delicious.

Want roasted sprouts but don't want to wait? Make these Quick Pan Roasted Brussels sprouts &… Click To Tweet

So, if you’re looking to add more veggies onto your plate in a hurry, now you can! You’re welcome. And now, I have to go stare in the mirror for a bit and try to figure out who this “new me” is and what else I might not know about her…..

QUESTIONS:

  • What’s your favorite way to cook/eat a sprout?
  • Bacon fat/duck fat/ghee/olive oil?
Print Recipe
PAN ROASTED BRUSSELS SPROUTS
Want to add more veggies to your life but don't want to wait 30 minutes or more for them to roast in the oven? Or maybe it's hot and you don't want to even THINK about turning on your oven. Well, 10 minutes in front of the stove and you'll have these beauties to add to your plate! These sprouts are crispy, tender, fresh, and delicious!
pan roasted Brussels sprouts
Course Side Dish
Prep Time 3 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Course Side Dish
Prep Time 3 minutes
Cook Time 10 minutes
Servings
person
Ingredients
pan roasted Brussels sprouts
Instructions
  1. Prepare Brussels sprouts by trimming ends and cutting in half. (quick tip - to make your life easier, buy the ones already trimmed and all you have to do is cut them in half)
  2. Heat fat of choice in cast iron skillet over medium high heat.
  3. Add sprouts to pan and season with salt and pepper.
  4. Cook, stirring frequently, until sprouts are dark and caramelized on the outside and have begun to get soft, about 10 minutes. (longer if your sprouts are big or you want them softer)
  5. Remove to plate and NOM!
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