I know. Blah. Brussels sprouts on a Friday.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

How rude.

If you are new around these parts, then take a moment to pick up your eyeballs because they probably popped out of your head when you saw the first picture and are currently rolling down the hall.

 

But the thing is… last year I decided to try brussels after my friend Kacy posted something about them being delicious. I was feeling brave. I was mid-chocolate hangover. I was bored. I was desperate.

Soooo… I pan-roasted them with some bacon and potatoes. And I LOVED THEM. And can we just take a moment to praise the person who created the word “pan-roasted?” It’s such a lovely name for lightly FRIED.

Love.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

I don’t know what it is about my taste buds. I like some really weird stuff. I despise nearly all vegetables (and certainly ALL raw vegetables – no exceptions), but the ones I do like? Kale? Brussels sprouts?

I’m the strangest person ever. The best part was last winter when my mom looked at me like I had a third eye and screamed, “since when do you eat brussels sprouts?!?!?” I mean, normal people don’t even like those vegetables. People who live for greenery don’t even like those vegetables. Just color me one big science project.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Another thing about my taste buds that I find odd is how I adore tangy and bitter foods like vinegar. I have such sweet teeth, but I could drink balsamic. I don’t really like salad dressings (well, okay… I don’t really like salads, duh) but I can eat one drenched in vinegar. There is just something about the tartness and the slight burn that I freak over. I know nothing about food science but for some reason I believe that my vinegar and sprouts love is related.

I also shredded brussels once too. That was cool. Sort of annoying. But cool.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Don’t excommunicate me yet though. The only way I can eat brussels sprouts is if they have married bacon fat or brown butter. I’m sure I could handle a few large glugs of olive oil, sea salt and maple syrup… but that’s yet to be determined.

And speaking of drinking things (like vinegar) and making brown butter (like everyday)… can I just drink that? Because I really think I could make a meal out of it and call it a day.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

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Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

Yield: generously serves 3-4

Total Time: 25 minuts

Ingredients:

2 tablespoons olive oil
1 pound (about 3-4 cups of whole sprouts) raw brussels sprouts, stems cut off then cut in half
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/2 cup pecans, roughly chopped

Directions:

Heat a small skillet over low heat and add pecans. Toast for 4-5 minutes, gently stirring and shaking the pan even 30-60 seconds so the pecans don’t burn. Remove from heat and set aside.

Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute for 1-2 minutes, until fragrant. Add in brussels spouts (I like to start with mine cut side down), salt and pepper, and cook for 8-10 minutes, tossing brussels every so often, until browned. While brussels are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately.

Remove brussels from heat once finished and toss in pecans. Drizzle brown butter over top, then serve.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Trust me on this.

[And I'll totally make up for it tomorrow.]

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160 Responses to “Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans.”

  1. #
    51
    Emily — October 14, 2011 @ 10:48 am

    Hi Jessica! Good for you on the brussel sprouts. Anyone can like veggies if they find an appealing way to cook them. I personally love brussel sprouts and a lot of vegetables, so I guess I’m lucky that way. That’s not to say, I don’t have a big sweet tooth. I can eat sweet desserts and salty snacks with the best of ‘em. Ha ha. Have a great wkend. P.S. I really enjoy your blog and your humor!

    Reply

  2. #
    52
    The Mrs @ Success Along the Weigh — October 14, 2011 @ 10:49 am

    I need to get over my brussel sprout fear and just dive in. Then I can either rave about or bash them with authority! :-)

    Reply

  3. #
    53
    Erin — October 14, 2011 @ 11:04 am

    I haven’t had a burssel sprout since I was a child, when I hated all green vegetables. But my tummy and taste buds want them. How can they know? It must be some voodoo magic through your blog, But seriously I probably would love them since I love almost every green vegetable now.

    Reply

  4. #
    54
    Dianna — October 14, 2011 @ 11:05 am

    My sister (45) calls them ‘alien eyeballs’, and we still eat them!.. with butter, and salt and pepper. I bet bacon would just make it ‘that’ much better!
    I usually pan roast them (in the oven) with asparagus, garlic, red potatoes and zucchini in olive oil)
    thank for a change up

    Reply

  5. #
    55
    Kim {Recipes To Run On} — October 14, 2011 @ 11:14 am

    I HATED brussel sprouts as a child… but that’s probably bc my mom boiled them to death and didn’t season them. :-) I’ve only in recent years discovered how delicious they are when roasted or cooked in a pan with bacon. So anxious to try this recipe for a new twist!

    Reply

  6. #
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    Lynne @ 365 Days of Baking — October 14, 2011 @ 11:27 am

    Never had them, so will definitely have to try since yours is the best way I’ve heard to prepare them.

    Reply

  7. #
    57
    Jen @ My Kitchen Addiction — October 14, 2011 @ 11:31 am

    These look amazing… Definitely the way to eat Brussels sprouts. Of course, some bacon wouldn’t hurt, either. :)

    Reply

  8. #
    58
    Ashley @ Wishes and Dishes — October 14, 2011 @ 11:37 am

    If I HAD to eat brussel sprouts it would be like this :)

    Reply

  9. #
    59
    nicole {sweet peony} — October 14, 2011 @ 11:49 am

    i can honestly say that i’ve never had a brussel sprout… i’m kind of scared of them! butttt…. if you can eat them & like them, i know i can do it too ;) besides, they actually do look really delish all browned up like that. i’m going to try these next week yay! i’ll think of them as cute little cabbage balls…. or not.

    Reply

  10. #
    60
    betty — October 14, 2011 @ 11:55 am

    I’ve never made brussels sprouts and I always see recipes with pancetta or bacon but butter works better for me and those toasted pecand looks perfect for a snack, it is a good combination and I’m excited to try it!

    http://bitstreats.blogspot.com/

    Reply

  11. #
    61
    Sweet Marcella — October 14, 2011 @ 12:24 pm

    I LOVE BRUSSEL SPROUTS!! I just need to get my fiance to like them now. Bacon should help!

    Reply

  12. #
    62
    Kelly — October 14, 2011 @ 12:28 pm

    I too enjoy bitter as a flavor profile. Brussels sprouts are one of those veggies I enjoy as well. Maybe you’d like this recipe too:
    http://www.slashfood.com/2007/12/19/lucys-brussels-sprouts/
    I’ve had it bookmarked forever and somehow haven’t made it yet. The brussel sprouts are more shredded with cream and nutmeg and I’ve always thought it would be fantastic with bacon. It sounds like the perfect interplay of fresh and indulgent. Yum.

    Reply

  13. #
    63
    CouponClippingCook — October 14, 2011 @ 12:33 pm

    Garlic goes so well with brussel sprouts. Love how they are browned just a bit. Looks so delish and healthy too.

    Reply

  14. #
    64
    d.liff @ yelleBELLYboo — October 14, 2011 @ 12:44 pm

    These look good, but your shredded brussel sprouts are my favorite things ever. I’m making them tonight!

    Reply

  15. #
    65
    Brittnee — October 14, 2011 @ 12:56 pm

    Funny, we both have a lot of things in common. I made a watermelon, feta and red onion salad drenched in balsamic vinegar. I licked the bowl clean! I don’t like brussel sprouts (secretly Ive never tried them, but the smell is a huge turn off) and its sometimes hard for me to choke down a salad if it doesn’t have a delicious dressing on top. Sooooo…since you’re trying brussel sprouts..I guess I might. But I’m going to try the ones with bacon :) YUM!

    Reply

  16. #
    66
    Kristina @ spabettie — October 14, 2011 @ 1:06 pm

    I love brown buttered lovelies, and you sure MAKE these look good… I still think I’d have to have them heavily dipped in chocolate to eat them, though.

    Reply

  17. #
    67
    Bev Weidner — October 14, 2011 @ 1:16 pm

    Omg, my name is Bev Brussels Sprouts Weidner! How did you know this?

    Seriously, you should look at my birth certificate.

    Okay, not really. But I’m NOT AFRAID TO MAKE THE CHANGE.

    And I love this dish.

    Reply

  18. #
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    Christine @ Oatmeal in my Bowl — October 14, 2011 @ 1:19 pm

    This is the best way EVER to make them! I love brussel sprouts. So yummy. The kids, not so much. ;)

    Reply

  19. #
    69
    rose — October 14, 2011 @ 1:21 pm

    Have only ever had them boiled! Totally gross.. but these look so great! Though I would be so scared to eat one as I’ve had such bad brussel experiences.. but roasted veggies are amazing.
    My mom doesn’t do this kind of thing either, it has only been at friends/boyfriends houses that I’ve been exposed and horrified! She never would put me or herself through hardcore veggies like these… we were a peas and carrots and salad kinda family :) Don’t think she knows what kale is haha.

    Reply

  20. #
    70
    Emmy (Wine and Butter) — October 14, 2011 @ 1:46 pm

    i LOVE brussel sprouts too – and im also more than a little obsessed with mustard. Tell me you are too! Anyways if you like the b.s (cute right) and vinegar you most definitely have GOT to try them roasted in a balsamic & EVOO & maple syrup combo – with loads of pepper and lemon juice. Way too freaking good!

    Reply

    • Jessica — October 14th, 2011 @ 2:19 pm

      OMG yes, I LOVE mustard. I think it goes hand in hand with the bitter/vinegar love.

      Reply

  21. #
    71
    Andrea @ Vegvacious — October 14, 2011 @ 1:57 pm

    My eyes did literally pop out of my head when I saw your first pic —- you are the last person I would pegged as a brussel sprout lover! I do have to agree though that pretty much anything pan-fried in butter has to be good…except liver!

    Reply

  22. #
    72
    Leanne @ Healthful Pursuit — October 14, 2011 @ 2:19 pm

    You know, I don’t think I’ve ever, ever pan-fried my Brussel sprouts! I always steam them, add a little garlic, coconut oil, and eat it straight up. Will need to give this a try!

    Reply

  23. #
    73
    Adrianna from A Cozy Kitchen — October 14, 2011 @ 3:07 pm

    Posting a vegetable recipe on Friday? RUDE. Drizzling brown butter on top? KIND.

    Reply

  24. #
    74
    Nicole (the other one) — October 14, 2011 @ 3:32 pm

    You should make Michael Symon’s recipe. No need to deep fry, just roast the sprouts in the oven wtih a bit of olive oil and poor the marinade on top. Best brussels ever:
    http://www.foodnetwork.com/recipes/fried-brussels-sprouts-with-walnuts-and-capers-recipe/index.html

    Reply

  25. #
    75
    Brittany @Little b — October 14, 2011 @ 4:21 pm

    I just tried brussel sprouts for the first time EVER this week and loved them! I tossed in olive oil then added pepper, garlic powder, and onion powder and baked for about 20 minutes. They were great :)

    Reply

  26. #
    76
    Liz @ Southern Charm — October 14, 2011 @ 4:33 pm

    Yummm! I heart brussels sprouts, so I just have to try this!!

    Reply

  27. #
    77
    Gina @ Running to the Kitchen — October 14, 2011 @ 5:55 pm

    I used to drink the salad dressing (just evoo & balsamic vinegar) out of the salad bowl as a kid every night. It was like my dessert :)

    Reply

  28. #
    78
    Lauren — October 14, 2011 @ 6:33 pm

    I think vinegar is so fabulous because it can be tangy or sweet. I love it though.
    And this dish looks incredible.
    For people who say they don’t handle them real well, cooking them, for whatever reason, makes them easier to digest it seems.

    Bet some candied pecans would be amazing in here too ;)

    Reply

  29. #
    79
    Molly @ RDexposed — October 14, 2011 @ 6:34 pm

    I love Brussels sprouts!! I feel like my grandfather for saying that…but I do love them!

    Reply

  30. #
    80
    Annie@stronghealthyfit — October 14, 2011 @ 6:46 pm

    Oh man I LOVE brussels sprouts! My husband and I love to roast them in the oven tossed in olive oil. Pecans are probably an awesome pairing for them.

    Reply

  31. #
    81
    Mama Pea — October 14, 2011 @ 7:07 pm

    I adore Brussels sprouts. I know you are shocked. Almost as shocked as I am that you didn’t put bacon in this recipe. ;)

    Reply

  32. #
    82
    Kellie — October 14, 2011 @ 7:23 pm

    So, I definitely made this meal tonight. I started the crockpot BBQ beer chicken this morning, and my hubs and I together made the brussels sprouts and some mashed taters. Thanks for the delicious meal idea!!

    Reply

  33. #
    83
    stevie — October 14, 2011 @ 7:32 pm

    I have to say, your voice in your blog writing is so unique, genuinely hilarious, and plain refreshing! I honestly cannot find another blog that gives me the same sense of laughter that you do with every single post, and I mean your talking about food recipes, no less! That is talent! If you come out with a cookbook I have a feeling it will be in the “cooking/humor” section, if there is such a thing!

    Reply

  34. #
    84
    Karen @ The Tamale Girl — October 14, 2011 @ 7:39 pm

    In my opinion, brussels sprouts are one of the most underrated foods ever. We made them all the time. I usually cut them in half, toss them in olive oil with salt and pepper and then roast them for 50ish minutes. These look really good too, so I’ll have to try pan roasting!

    Reply

  35. #
    85
    Mackenzie@The Caramel Cookie — October 14, 2011 @ 7:55 pm

    Since I saw brussel sprouts on your blog I decided to try them and now I LOVE them! THANKS!

    Reply

  36. #
    86
    Julie @SavvyEats — October 14, 2011 @ 8:34 pm

    I was so sad when I couldn’t find brussels sprouts at the Farmer’s Market last weekend. The tapas place near us serves the best brussels sprouts in brown butter in the winter, and I wanted to recreate it. But it looks like you already did! I will def be making these when I find brussels sprouts…

    Reply

  37. #
    87
    Katie @ Peace Love and Oats — October 14, 2011 @ 9:40 pm

    brussel sprouts are one of my absolute favorite vegetables! I’m glad you’ve discovered their greatness!

    Reply

  38. #
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    kellyo — October 14, 2011 @ 10:14 pm

    I add toasted pecans to my brussels sprouts and throw in a big handful of Parmesan!

    Reply

  39. #
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    Sues — October 14, 2011 @ 11:22 pm

    I recently posted a brussels sprout recipe too and am hoping to convert some people over :) When done right, they are soooo delicious! These look beautiful :)

    Reply

  40. #
    90
    Mel G — October 15, 2011 @ 12:13 am

    *Blech* brussels sprouts are definitely not on my favourites list. Funnily enough my (then) 6yo daughter asked me to buy her some one day, declaring them her favourite. I, having never in my life cooked them and certainly having not eaten them in 15yrs, was a little surprised by this. Coz I never served them to her. Seems one of my friends had. So I bought some, instructed hubby to cook them and watched as the two of them proceeded to fight over who was gonna eat the last one! Color me surprised! His secret? Par-boiled then “pan-roasted” in garlic butter.

    Guess who’s been converted? ;)

    Reply

  41. #
    91
    Rona — October 15, 2011 @ 12:18 am

    I actually love brussel sprouts! I am so excited to stumble upon a new recipe for them, looks delicious!

    Reply

  42. #
    92
    Jaan — October 15, 2011 @ 6:59 am

    OMG! B.R.U.S.S.E.L. S.P.R.O.U.T.S. Love ‘em! Even when I was a kid, so, I must be one of those weird ones. LOL. Miss brussel sprouts, we don’t have them over in this part of the world. Which means it’s been nearly 20 years since I have had any. But, love the idea of preparing them in the skillet. Yum! Thanks, even though it will be a while before I get to chomp on some.

    Reply

  43. #
    93
    Jennifer@Peanut Butter and Peppers — October 15, 2011 @ 8:34 am

    I never like Brussel Sprouts, but my husband does. Yuck!!!! So I decided to give them a 50th shot, so I roasted them instead of steaming them and guess what, I loved them roasted! However he didn’t like them roasted! So stupid! So I buy him his frozen ones full of cheese and crap! But hey, I tried!!

    Reply

  44. #
    94
    Lisa — October 15, 2011 @ 8:57 am

    LOL brussel sprouts on a friday.
    but HEY your eating veggies! So what if it takes some butter and pecans to get em’ down ;)
    Im funny with brussel sprouts. used to LOVE them, ate them like every night, and now I cant eat them anymore. Maybe I can try this wiht broccoli?? hhaha :)

    Reply

  45. #
    95
    Emily — October 15, 2011 @ 10:13 am

    Veggies from you on a Friday: unexpected, but perfect! My hubs bought a giant bag of brussels sprouts on sale this week, and we hadn’t figured out what to do with them yet.

    Reply

  46. #
    96
    Dee — October 15, 2011 @ 5:28 pm

    I’ve always made pan roasted brussel sprouts with Pancetta but I never thought of brown butter and pecans! DELISH!

    Reply

  47. #
    97
    Brandon @ Kitchen Konfidence — October 15, 2011 @ 6:50 pm

    Hehe, I was actually really surprised when I saw you doing brussels sprouts! I prepare them in a similar fashion (sans pecans), so I am sure these taste delicious.

    Reply

  48. #
    98
    Koko @ KokoLikes — October 16, 2011 @ 2:01 am

    These look amazing, I can’t wait to try them, I think I may even eat them for dinner solo (without any meat, etc.)

    Reply

  49. #
    99
    Debbie D — October 16, 2011 @ 7:21 am

    I love, love, love brussel sprouts. I love them pan fried just as you did, in a little olive oil and then at the end, when cooked, sprinkle parmesian cheese on them. They are to die for! Guess who now has to go to the store and get some for dinner this week? I guess the butternut squash I bought can wait….

    Reply

  50. #
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    Kim @ Eat What You've Got — October 16, 2011 @ 7:49 am

    Those look good! I have some brussels sprouts planted in my garden and can’t wait until they are ready so I can try this.

    Reply

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