Pan-roasted Brussels sprouts with butter and lemon zest is a delicious and really easy to prepare side dish.
They will be tender and tasty but also crispy. This is thanks to the crust that has formed during cooking in the pan.
I boiled the sprouts in salted water before putting them in the pan. This way, the sprouts will be well cooked and the cooking time in the pan will be reduced.
This is a vegetarian recipe that will make even the most skeptical appreciate sprouts.
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- DifficultyVery easy
- Preparation time10 Minutes
- Cooking time20 Minutes
- Cooking methodStove
Remove stems and any damaged leaves from sprouts. Wash sprouts under running water.
Boil the sprouts
Put a pot of salted water on the stove. When it comes to the boil, pour in the sprouts and boil for 10 minutes.
Drain the sprouts, let them cool and cut them in half starting from the stem (to avoid breaking them).
Brown the sprouts in butter
When the base of the sprouts begin to turn golden brown, turn them over on the other side with tongs.
Season the sprouts with salt, a grinding of black pepper and the grated rind of half a lemon.
Sauté the sprouts until well browned on both sides.
Serve the sprouts
Once the sprouts are done, adjust the salt and pepper if there is still a need. Turn off the heat and add the chopped fresh parsley.
Storage and advice on Pan-roasted Brussels sprouts with butter
Leftover cooked sprouts can be stored in the refrigerator for up to 3 days, sealed in an airtight container.
When ready to serve, heat them for a few minutes in the pan adding a little butter or a drizzle of olive oil. Or even in the oven or air fryer.
I do not recommend freezing them because the sprouts may be mushy once thawed.
You can enrich the recipe with toasted breadcrumbs or sesame seeds to add towards the end of cooking to toast them.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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