Pan-roasted Brussels sprouts

Pan-roasted Brussels sprouts

Based on 46 ratings
Team

Team

Community member

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
Brussels sprouts
1
carrot
¼
celery root
10 g
parsley
½ tsp
sugar
salt
pepper
nutmeg (ground)
vegetable oil for frying
MetricImperial

Utensils

cutting board, knife, large frying pan, cooking spoon

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-celery-root

How to prepare celery root

Nutrition per serving

Cal137
Protein8 g
Fat8 g
Carb0
  • Step 1/2

    Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.
    • 1 carrot
    • ¼ celery root
    • 10 g parsley
    • 400 g Brussels sprouts
    • cutting board
    • knife

    Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.

  • Step 2/2

    Sauté Brussels sprouts, carrot, celery, and sugar in some vegetable oil over medium heat for approx. 8 – 10 min. until nicely browned. Add parsley. Season to taste with salt, pepper, and nutmeg.
    • ½ tsp sugar
    • salt
    • pepper
    • nutmeg (ground)
    • vegetable oil for frying
    • large frying pan
    • cooking spoon

    Sauté Brussels sprouts, carrot, celery, and sugar in some vegetable oil over medium heat for approx. 8 – 10 min. until nicely browned. Add parsley. Season to taste with salt, pepper, and nutmeg.

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