Sauteed Brussel Sprouts with Garlic Parmesan Sauce
Crispy, caramelized sauteed Brussel Sprouts with lemony garlic-parmesan sauce.
A perfect new way enjoy Brussel Sprouts. Skillet Brussel Sprouts sauteed crispy and caramelized, coated in creamy Garlic Parmesan Cream Sauce. A nutrient rich dinner side ready without switching-on oven. Gluten free and bursting with Lemon-Parmesan cream flavor.
At store the other day, I found brussel sprouts. Brussels sprouts are a cool season crop but seems like most producer make'em available early due to high demand. Without doubt, I could not resist buying some to serve on side of Sunday chicken roast. I even froze some to try another recipe and made this Sauteed (Pan-Fried) Brussel Sprouts recipe to share with you.
Sounds delicious or what?
So, let's forget about season, have some tasty Brusssel Sprouts with dinner tonight. I promise, you will LOVE the flavors.
To make Brussel Sprouts tasty, I focus on just two things:
1) cooking'em to crispy perfection,
and 2) top'em with a flavor loaded sauce.
Try above two and you will start loving brussel sprouts. I also recommend trying my other two recipes, Coconut Curry Brussel Sprouts and Soy Glazed Brussel Sprouts. Crispy texture and bold-delicious sauce is king in these two recipes as well.
How to Get Sauteed Brussel Sprouts Crispy:
Good question. I see often everyone reach for oven to make crispy roasted brussel sprouts. But, it is also possible to make crispy brussel sprouts on stove top. This method also comes in handy when oven is full of other stuff such as roasting turkey, dinner rolls, and dessert etc. Or when it is too hot to switch on oven like these days. :)
The best way to get crispy burssel sprouts when sauting in pan (on stove top), is letting sprouts cook (pan-fry) undisturbed. To achieve this, I slice brussel sprouts in half. Heat a cast iron skillet with equal ratio of butter and oil. A tiny bit butter here goes long way in adding flavor and developing crispy crust. Just like you would saute chicken, add brussel sprouts cut side down and leave'em alone. (I make sure to not overcrowd pan which sometimes require to work in two batches)
In 5-6 minutes, brussel sprouts are caramelized on cut-side, also half way tender. You can even repeat same process for other side and have more crispier sprouts. For this recipe, I only crisp the cut side and cook rest with the sauce.
Note: By the way, a cast iron skillet distributes heat well, and also helps in get good caramelized crispy crust on brussel sprouts.
Flavorful Garlic-Parmesan Wine Sauce for Brussel Sprouts:
If you like parmesan and garlic, this sauce is going to be your favorite. I was almost tempted to share just a recipe for Garlic-Parmesan Cream Sauce because really, this sauce can be used so many ways. It is like my magic cream sauce which goes well with cooked chicken, topped on roasted veggies, and folded with pasta... SO many options.
Specially, with nutty brussel sprouts, this sauce tastes outrageous delicious. To make sprouts even more flavorful and tasty, I finish sprouts in the sauce. The sauce thickens and coats the caramelized crispy sprouts, making'em irresistible.
In my home, these sprouts have made permanent place in dinner menu. My family wanted to eat sprouts even in month of August. What are the chances?! Next weekend we are planning to grill brussel sprouts and serve topped with this Garlic-Parmesan Sauce. Totally Vishal's idea but I'm looking forward to it. :-)
I hope you enjoy this new way to enjoy Brussel Sprouts. Next time you visit you local store, grab a pack of sprouts if you find some. (I often see'em lined up near the meat section.) Grill or simply saute in pan, don't forget to make Garlic Parmesan sauce for out-of-the-world delicious, crispy, creamy Brussel Sprouts.
Enjoy! -Savita x
Serve on the side of:
Sauteed Brussel Sprouts with Garlic Parmesan Sauce
- 1.5 lbs Brussel Sprout (trimmed, sliced in half)
- 1/2 Cup Parmesan Cheese (grated)
- 1 tbsp Garlic (2-3 cloves, minced)
- 1/3 Cup White Wine
- 1 Lemon (to get 1/2 teaspoon zest and two teaspoon juice.)
- 1 Cup Heavy Cream (or half and half, or half cream mixed with half milk)
- 2 tbsp Unsalted Butter (Or mix of half butter and half olive oil)
- 1/4 Cup Pine Nuts
- 1/2 tsp Black Pepper
- Fresh Herbs (thyme sprigs and parsley )
- Salt (adjust to taste)
- 1. Prepare Brussel Sprouts. Trim, remove torn leaves, slice in half.
- 2. Heat a heavy bottom skillet (preferably cast iron). Add one tablespoon butter (and oil if using). Let it melt and coat the pan. Add brussel sprouts in pan in single layer. Let cook undisturbed until cut side is brown and caramelized. Once caramelized, cover and continue cook until brussel sprouts are fork tender. (4-5 minutes) Additional Notes: If pan used is small, don't over crowd, caramelize sprouts in batches to get perfect crispy sprouts.
- 3. Transfer sprouts to a plate. Heat remaining butter in skillet, add minced garlic, and thyme sprig. Let garlic perfume butter. Deglaze pan with wine, let alcohol cook off (1-2 minutes). Add lemon juice, zest with cream. Cook for 1 more minute. Add parmesan cheese.
- 4. Return brussel sprouts back to the skillet. Cover and continue simmer for 2 minutes or until sauce thickens and perfumes brussel sprouts. Sprinkle with generous pinch of salt and black pepper. Remove from heat. Additional Notes: Keep an eye don't let sauce cook too long or it will get too thick.
- 5. Transfer brussel sprouts to serving platter. (Fish-out thyme sprigs) Garnish with toasted pine nuts, chopped parsley. Spoon Garlic-Parmesan cream sauce on top. Serve immediately and enjoy!
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