This method of pan-roasting Brussels sprouts turns out tender, caramelized Brussels sprouts every time. Choose your favorite We Olive Balsamic Vinegar. It’s delicious with Aged Balsamic but also lovely with a seasonal white balsamic like D’Anjou Pear. Get the recipe for pan-roasted Brussels sprouts here.
2 pounds Brussels sprouts
6 Tablespoons We Olive Fresh Garlic Olive Oil
3 Tablespoons We Olive Organic Meyer Lemon Olive Oil
3 Tablespoons We Olive Balsamic Vinegar (choose your favorite)
Salt & pepper to taste
Trim ends of Brussels sprouts and discard any blemished leaves. Cut sprouts in half and set aside, keeping any extra leaves that fall off.
In a large nonstick skillet heat two tablespoons of We Olive Fresh Garlic Olive Oil over medium heat. Turn the heat down to medium-low and place the Brussels sprouts in the pan, cut side down in a single layer. Place the lid on the pan. Cook on medium to medium-low until Brussels sprouts are golden on the cut side and about 3/4 of the way tender. You may need to do this in batches, depending on the size of you pan.
Toss the brussels sprouts in the pan with 1 tablespoon We Olive Organic Meyer Lemon Olive Oil and then add salt and pepper to taste. Spread out into a single layer again , flipping to the leafy side of the sprouts and replace the lid. Continue to saute another 2 minutes or until the Brussels sprouts are tender. Add 1 tablespoon of We Olive Balsamic Vinegar to the pan and toss. Remove from heat and place sprouts into a bowl.
3. Repeat the process until all the Brussels sprouts are cooked. The amount of olive oil indicated n the recipe is based on completing the pan fry three times.
It will take several repeats to complete the 2 lbs of brussels sprouts – depending on pan size. Recommended frying pan size is no greater than 2 inches larger than the burner on which it is being used to allow for even browning of the Brussels sprouts.