Pan-roasted Brussels sprouts

Based on 37 ratings
Kitchen Stories Editors

Kitchen Stories Editors

Editorial Team

Difficulty

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

Ingredients

Servings:-2+
400 g Brussels sprouts
carrot
¼ celery root
10 g parsley
½ tsp sugar
salt
pepper
nutmeg (ground)
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large frying pan
  • cooking spoon

Nutrition per serving

Cal
137
Protein
8 g
Fat
8 g
Carb
0 g
  • 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.
    • 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.