Pan-roasted Brussels sprouts

Name: Pan-roasted Brussels sprouts
Prep time: 1500 s
Total time: 1500 s
Yield: 2 Servings
Ingredients: 400 g Brussels sprouts; 1 carrot; ¼ celery root; 10 g parsley; ½ tsp sugar; salt; pepper; nutmeg (ground); vegetable oil for frying

Based on 32 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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

Metric

Imperial

How-To Videos

Utensils

large frying pan
cooking spoon
cutting board
knife

Enjoy with

Côte Du Rhone blanc
A white wine from this region of southern France has the smooth texture and nutty aromas to stand up to the earthy flavors of Brussels sprouts.

Nutrition per serving

Cal
137

Protein
8g

Fat
8g

Carb
0g

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.