Pan Fried Brussels Sprouts
Fork-tender Pan Fried Brussels Sprouts ready in 15 minutes. It makes a perfect side dish for any occasion.
Servings: 4 servings
- 1 lb. brussel sprouts
- 3 tbsp. extra virgin olive oil
- ⅓ cup vegetable broth
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
Trim the brussel sprouts, remove dry leaves, and slice lengthwise.
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
Place the brussel sprouts in a single layer cut side down. Fry for about 4 minutes, just until golden color appears.
Season with salt and pepper. Add the vegetable broth and cover with a tight lid. Cook with the lid on for about 4-5 minutes, or just until the liquid disappears.
Stir and taste for salt. Cook for another minute. Serve.
Use a Large Skillet. You need to arrange the brussel sprouts in a single layer, so the skillet has to be large enough to fit them. I use a 13-inch skillet and it fits about 1 pound of brussel sprouts.
Add More Broth. If your brussel sprouts are rather large, you may need to use ¼ cup more veggie broth to make sure they cook fully. Just pierce them with a fork after the broth had disappeared, and if they feel a bit hard, add more broth. Medium and smaller sprouts won’t require extra broth.
Use Fresh Brussel Sprouts. This is the main ingredient, so make sure you buy fresh brussel sprouts. When they are discolored and old, they lose flavor and texture.
Calories: 149kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 346mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 897IU | Vitamin C: 96mg | Calcium: 50mg | Iron: 2mg