Pan 'roasted' Brussels sprouts. These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein. These pan roasted brussel sprouts are incredibly quick and easy to throw together as a last minute addition to your Thanksgiving spread or as a side dish for any weeknight meal. No need to turn on the oven and wonder about roast temperatures and times.

Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt. In same pan with bacon fat, melt butter over high heat. Drain brussels sprouts, discarding ice bath. You can cook Pan 'roasted' Brussels sprouts using 5 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Pan 'roasted' Brussels sprouts

1. Prepare of Brussels sprouts.
2. Prepare 1 tbsp of favorite oil, bacon grease, or butter.
3. It's 2 cup of Brussels sprouts, trimmed and cut in half.
4. Prepare of salt.
5. You need of ground black pepper.

On work surface, halve brussels sprouts. In a large, shallow saucepan, heat duck fat until it just begins to smoke; add brussels sprouts cut-side down. Pan-roast until golden brown, and toss while hot with garlic and thyme. Remove thyme; season with salt and pepper.

Pan 'roasted' Brussels sprouts instructions

1. Trim 2 cups Brussels sprouts and cut in half from stem end..
2. Heat oil in skillet over medium to high heat. Add sprouts. Shake or stir fry quickly to brown sprouts. Reduce heat to medium, cover, cook 3-5 minutes until tender. Serve..

The best roasted Brussels sprouts are crisp and golden on the outside, and tender on the inside. They're full of irresistible caramelized flavor, which is both sweet and nutty. I love to eat them straight off the pan. Roasted Brussels sprouts really don't need much seasoning, but I've come up with many ways to serve them over the years. They'll crisp and caramelize in a most excellent way.