Apr 04

Pan Roasted Brussels Sprouts


Submitted By: Liz Hughes

Ever since I realized that steaming brussels sprouts is not the best way to cook these little circular wonders, I’ve been obsessed. I can truly say I love this green globe shaped veggie. My favorite preparartion is shredded and sautéed with olive oil, red pepper flakes and kosher salt – easy peasy! I also love them sliced in half and roasted with a litlle bit of balsamic. Again, super simple and incredibly delicious. This recipe will knock your socks off!


Pan Roasted Brussels Sprouts


  • 1 tablespoon extra virgin olive oil
  • 2 cups butternut squash cubes, cut 1/2 inch
  • 1 lb. brussel sprouts, thinly sliced
  • 2 teaspoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 2 ounces crumbled Gorgonzola cheese
  • Bobby Flay’s Crispy Shallots:
    • 2 cups canola oil
    • 1 cup all-purpose flour
    • Kosher salt and freshly ground black pepper
    • 6 large shallots, sliced into thin rings



  1. Heat oil in a large flat bottom sauce pan on medium high. Add squash and let sit until edges start to turn golden brown (3-5 minutes).
  2. Stir squash so that other sides brown as well for an additional 5 minutes.
  3. Add brussels sprouts, vinegar and salt.
  4. Cook on medium for 5- 8 minutes or until sprouts are of desired doneness.
  5. Sprinkle shallots and gorgonzola on top. Serve immediately.


For Shallots:

  1. Heat the oil in a medium saucepan until it reaches 360°F on a deep-fat thermometer.
  2. Put the flour on a large plate and season with salt and pepper.
  3. Working in batches, dredge the shallots in the flour. Transfer them to a large slotted spoon or spider and tap off the excess flour.
  4. Fry the shallots in batches, stirring a few times, until light golden brown and crisp, 30 to 45 seconds. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper.

Makes 1 side dish

Serves 4


Discover more about Liz Hughes by visiting her Skinny Sweets Daily profile page


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