Pan-roasted Brussels sprouts
Based on 46 ratings
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 prepare celery root
Nutrition per serving
Cal137
Protein8 g
Fat8 g
Carb0
Step 1/2
- 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
- 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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