Roasting Brussels sprouts brings out the natural sweetness in them and also gives the veggies a golden brown, crisp outer layer.
Even if you are unsure of Brussels sprouts, give this recipe a try. It may become a new family favorite!
Pan-Roasted Brussels Sprouts with Carrots
- 2 Tablespoons olive oil
- 1 pound Brussels sprouts, fresh or frozen
- ½ cup shredded carrots
- 1 Tablespoon butter
- Salt and pepper to taste
Preheat oven to 450˚F.
Blanch Brussels sprouts in boiled salted water for 1 minute. If using frozen, microwave for 2 minutes to thaw. Cut each sprout in half lengthwise.
Add the olive oil to a large skillet. Add Brussels sprouts to pan and cook on high heat until browned on one side, approximately two minutes. Flip Brussels sprouts over and continue to cook for two more minutes. Add shredded carrots and butter to pan and mix well with Brussels sprouts.
Remove the pan from heat and place in the oven. If your pan is not oven safe, transfer sprouts and carrots to baking sheet.
Roast in the oven for 15 minutes or until sprouts get crispy. Remove from oven and season with salt and pepper. Serve hot.
For more recipe ideas like these, visit Macaroni Kid EATS!
