|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||9%|
|*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.|
Once you've had these crispy but tender perfectly pan-seared Brussels sprouts, you'll never go back to another version again. Cooking in a hot skillet caramelizes the sprouts, adding sweetness and crunch, while the chicken stock (or vegetable stock, if you prefer) and butter provide a savory twist. A squeeze of lemon juice at the end provides the perfect amount of tang and balances out the flavors.
Click Play to See This Pan-Seared Brussels Sprouts Recipe Come Together
- 1 pound Brussels sprouts (or as many as will fit face-down in your skillet)
- 1 tablespoon extra-virgin olive oil
- 1/3 cup chicken stock
- Kosher salt (to taste)
- 1 tablespoon unsalted butter (if you only have salted, adjust the salt accordingly)
- Freshly squeezed lemon juice (to taste)
Gather the ingredients.
Trim the stems off the Brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.
Over medium-high heat, heat the oil in a wide skillet or sauté pan and place the Brussels sprout halves face-down in the oil.
Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.
Let the sprouts brown in the oil for about 5 minutes, after which time you can turn them with tongs. They should be a beautiful golden brown. If not, leave them face-down until they have a nice color, then flip them over.
Add the stock to the pan, which will create quite a big sizzle. Sprinkle salt over the Brussels sprouts.
Cover the pan and turn the heat to low. Simmer for about 5 more minutes, after which time the liquid should be mostly gone.
Swirl a little butter in the pan, adjusting the seasoning with lemon juice, and adding more salt if you want.
Serve right away and enjoy.
- Be very careful not to overcook the Brussels sprouts. When cooked for too long, Brussels sprouts take on a telltale greenish gray color and release a sulfur compound, producing an unpleasant smell and flavor—the cause of their bad rap through the years. They should be cooked just enough so that they're tender but still retain a good amount of crunch and a vivid bright green color.
- Another reason Brussels sprouts have earned a bad reputation is that they can taste bitter. There are a few ways to remedy this, however, such as cutting the sprouts in half before cooking or blanching before roasting or pan-searing.