I find it hard to believe that Brussels sprouts sometimes get mentioned in the the “yucky foods” category along with lima beans and liver. But then again, I love liver and lima beans too, I just know that sometimes people make that funny little scowl when these foods are mentioned; sort of the same type of face that kids make after a taste of most veggies.
But Brussels sprouts have always been a favorite of mine. They remind me of tiny little, bite sized cabbages that you can pop in your mouth or peel layer by layer. They’re actually quite versatile and I can talk about all the ways I love to prepare them, but today it’s about the simplest (and my favorite) way to whip them up.
Pan Roasted Brussels Sprouts with a Kick
Ingredients
- 4 cups fresh Brussels sprouts
- 1 tablespoon extra virgin olive oil
- 1/8 cup white wine
- 1-2 tablespoons Dijon mustard course ground if you have it
- 1 teaspoon garlic powder of course you can use fresh
- kosher salt to taste
- 1/2 teaspoon or more ground black pepper
Instructions
- Rinse Brussels sprouts, cut off stem and slice in half lengthwise.
- Heat pan (preferably cast iron) to medium high and add the olive oil. Once hot, add brussel sprouts and stir fry for a few minutes, until they start to brown on the outside.
- Add the salt, garlic powder and pepper, and saute for another minute. Add the water, stir, lower the heat, and cover for a few minutes. Note: add more water if the pans gets dry, but you definitely don't want to boil these babies.
- Once the pan is dry again, add the mustard, white wine. Stir, cover and continue to cook until on the tender side.
Serve as a side to your favorite fish, tofu or meat dish. Or enjoy them alone, or with some brown rice or quinoa.
Enjoy!
Brussel sprouts are one of my favorite things to eat. It is great that you kept is simple and pan roasted. I love when it gets slightly charred and crispy on the outside. I could pop these in my mouth and eat them like candies all day long.
Me toooo! : )
I can’t wait to try! Have you tried it with lemon juice and lemon pepper? Very good pan fried.
Hi Kat – I do make them lemony a lot and love it! Thanks for stopping by.
This looks great! As I am cooking it right now, I discovered the ingredient list doesn’t say how much water to use. Can you advise me? Thanks!
Hi Jan, use one cup at a time until tender. You don’t want to boil them, just keep enough moisture in the pan to steam them until tender. Hope that helps!