Get ready to transform the most misunderstood vegetable into a culinary masterpiece that'll have your taste buds dancing! These pan-roasted Brussels sprouts with coconut oil are not just a side dish – they're a crispy, golden revelation that will completely change how you think about these tiny green gems. Imagine vegetables so deliciously caramelized and packed with flavor that they become the star of your dinner plate, making healthy eating an absolute joy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 3 tablespoons coconut oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Prepare Brussels sprouts by washing thoroughly and trimming off the stem ends. Cut each sprout in half lengthwise, ensuring uniform size for even cooking.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to become fully heated before adding oil.
- Add coconut oil to the hot pan, swirling to coat the entire cooking surface evenly. The oil should shimmer but not smoke.
- Place Brussels sprouts cut-side down in a single layer, ensuring they are not overcrowded. This allows proper caramelization and prevents steaming.
- Cook Brussels sprouts without moving for 6-8 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Flip the sprouts using tongs, and season generously with salt and freshly ground black pepper.
- Continue cooking for an additional 5-7 minutes, stirring occasionally, until sprouts are tender and edges are crispy.
- Remove from heat and drizzle with optional balsamic vinegar for added depth of flavor. Toss gently to coat.
- Transfer to a serving dish and enjoy immediately while hot and crispy.
Tips
- Pan Temperature is Key: Ensure your skillet is properly heated before adding coconut oil. A hot pan is crucial for achieving that irresistible golden-brown crust.
- Don't Overcrowd the Pan: Give your Brussels sprouts breathing room. Overcrowding leads to steaming instead of caramelizing, which means goodbye crispy edges!
- Cut-Side Down Matters: Always place the flat, cut side of the sprouts face-down first. This creates the most beautiful, crispy caramelization.
- Quality of Ingredients: Use fresh Brussels sprouts and high-quality coconut oil for the best flavor and texture.
- Optional Flavor Boost: The balsamic vinegar drizzle is a game-changer. It adds a tangy complexity that elevates the entire dish.
- Serve Immediately: These sprouts are best enjoyed right after cooking when they're at peak crispiness.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 8g
Protein: 3g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
