Pan-roasted Brussels sprouts
Difficulty
Easy 👌25
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
- cutting board
- knife
- large frying pan
- cooking spoon
Nutrition per serving
Cal
137
137
Protein
8 g
8 g
Fat
8 g
8 g
Carb
0 g
0 g
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.
in Berlin