Updated photo December 2010
I make these brussels sprouts for our Thanksgiving table each year. They are so buttery and rich that you hardly realize you’re eating your veggies! The pan roasting beautifully enhances the sprouts’ earthy flavor, and since it’s all done on the stove top, there is plenty of in the oven for your turkey.
Pan Roasted Brussels Sprouts
3 cups whole brussels sprouts
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Hold each brussels sprout by the stem and slice like an onion towards the root. Each sprout will yield about 3 or 4 slices. In a large saute pan, heat olive oil and butter on high heat until hot. Add the brussel sprouts to the pan and brown well, stirring occasionally. When the brussel sprouts are brown, sprinkle about two tablespoons of water into the pan, turn heat to low and cook, covered, until just cooked (2 minutes). Season with salt and pepper.
These were delicious! I held off asking for seconds at Thanksgiving because I selflessly wanted to be sure everyone got some. (I am such a veggie fart-martyr)
Then, on Black Friday, I found more! Mm, mm, mm!
By: T-Dad Darisse on December 7, 2008
at 11:28 am