Pan Roasted Brussel Sprouts
This Pan Roasted Brussel Sprouts recipe is an easy way to prepare brussel sprouts that frees up the oven - it's a tasty side dish perfect for Thanksgiving
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves sliced
- 1 pound brussel sprouts halved
- 6-8 pearl onions peeled/halved (optional)
- Salt and freshly ground black pepper
- 1/2 lemon juiced
Trim the stems off brussel sprouts and then cut in half lengthwise.
In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
Add the brussel sprouts and pearl onions and cook, stirring occasionally, until brussel sprouts are fork tender and golden brown, about 8-10 minutes. Once caramelized, season with salt and pepper, stir in the lemon juice and toss the garlic back in the pan.
Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Make Ahead Tips: You can easily prepare the brussel sprouts in advance since trimming the ends and halving them is the most time consuming part of the recipe. I would not recommend cooking the garlic in advance since the cooking process of the garlic is what helps flavor the oil used to cook the brussel sprouts.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutrition: 1 pound of brussel sprouts is generally equal to 5 average servings. If serving this for Thanksgiving with many other sides, this could easily serve more people. Yet the nutrition label accounts for 5 servings
- To make this vegan, substitute the tablespoon of butter for olive oil
- If you can't find pearl onions, you can use half a small onion, chopped
- If you prefer to skip the garlic, that's fine. You can also sprinkle garlic powder on the brussel sprouts instead.
Calories: 103kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 44mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 85.9mg | Calcium: 51mg | Iron: 1.4mg