Pan Roasted Brussel Sprouts
Happy Saint Patrick’s Day! Traditionally people think of corned beef and cabbage for today’s meal. But, I also want to remind you of this delicious Pan Roasted Brussel Sprouts recipe. These mini cabbages are flavorful and easy to make too. A nice side dish for any meal.
What You Need
2 Lbs. Brussels sprouts (cleaned and cut in half)
1 1/2 Tbsp. canola oil
6 Cloves garlic (minced)
4 Tbsp. butter (salted) divided
2 tsp. Thyme (dried)
1/2 tsp. Rosemary (dried)
1 tsp. Salt ( coarse)
Cheesecloth, tea towel or paper towels
Heavy skillet or cast iron skillet
Tongs , or large slotted spoon
Before you Start– place cut Brussel sprouts in an even layer in your skillet to judge if you will need to make two batches. If you have plenty of room, great, but if you need to make two batches please note that you will use half measurements.
Lets Make It!
Fill the saucepan ¾ of the way with water add a pinch of sea salt, add Brussel sprouts and bring to a boil (about 3-4 minutes). Once you reach a rapid boil, remove from heat and drain in a colander, please be careful it’s very hot. After draining pat dry with tea towel. Place skillet over high heat for 1 to 2 minutes to assure it is evenly heated, reduce heat to medium and add oil and garlic. Sauté garlic for about 2-3 minutes stirring frequently, add butter. Increase heat to medium-high, add Brussel sprouts to the pan (cut side down) using tongs or a slotted spoon arrange Brussel sprouts into one even layer. Sprinkle with thyme, rosemary and salt and cook for about 4-5 minutes (until the sprouts are well-browned). Remove sprouts from pan and place in a serving bowl (repeat this process if you are making two batches).
*Katies Tid Bits– Try substituting 2 strips of smoky bacon instead of butter!
Here’s a little printable for you from me ♥
See you at the Thursday Favorite Things blog hop!! You can link up starting tomorrow night at 8PM ( MST)