|Nutritional Guidelines (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 crispy, crunchy, perfectly pan-seared Brussels sprouts, you'll never go back to another version again. Caramelization adds sweetness and crunch, while the chicken stock (or vegetable stock, if you prefer) provides savory balance.
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- 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 in 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. 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 so much of their bad rep 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.