I know — Brussels sprouts on a Friday. Roll your eyes if you must, but hear me out.
Rude, right?
If you’re new here, take a second to pick your eyeballs up off the floor — that first picture tends to cause a little dramatic reaction.
Last year I finally decided to give Brussels sprouts a try after my friend Kacy swore they were delicious. I was feeling adventurous, slightly in recovery from too much chocolate, bored, and honestly a little desperate.
So I pan-roasted them with bacon and potatoes and fell in love. Pan-roasted is such a nice term, isn’t it? A classy way to say lightly fried.
My taste buds are weird. I dislike most vegetables, especially raw ones, but a few exceptions surprise people — kale and Brussels sprouts among them. My mom was genuinely shocked last winter and yelled, “Since when do you eat Brussels sprouts?!” It was priceless.
Another oddity: I love tangy, slightly bitter flavors like vinegar. Even though I have a huge sweet tooth, I could drink balsamic. I don’t typically love salads, but drenched in vinegar? Sign me up. I suspect my fondness for vinegar and for Brussels sprouts are related, even if I can’t explain why.
I’ve also shredded Brussels sprouts for a salad before — it was fun, a little fussy, but worth it.
Don’t banish me just yet. The only way I can truly enjoy Brussels sprouts is when they’re paired with bacon fat or brown butter. I might tolerate olive oil, sea salt and maple syrup, but brown butter is my go-to. Honestly, I could probably eat a spoonful of brown butter and call it dinner.
Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans
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Ingredients
- 2 tablespoons olive oil
- 1 pound (about 3–4 cups) whole Brussels sprouts, stems trimmed and halved
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/2 cup pecans, roughly chopped
Instructions
- Heat a small skillet over low heat and toast the pecans for 4–5 minutes, stirring or shaking the pan every 30–60 seconds so they don’t burn. Remove and set aside.
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In a large skillet over medium-high heat, warm the olive oil. Add the shallots and garlic and sauté 1–2 minutes until fragrant. Add the Brussels sprouts (I like to start them cut-side down), season with salt and pepper, and cook 8–10 minutes, tossing occasionally, until browned.
While the sprouts cook, melt the butter in a small saucepan over medium heat, whisking often until it turns golden and you see brown flecks. Remove from heat immediately. - Remove the Brussels sprouts from heat, toss with the toasted pecans, drizzle with the brown butter, and serve.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats on Instagram — I love seeing your versions. I really appreciate you!
Trust me — these are worth it.
And don’t worry: I’ll make up for the vegetable content tomorrow.