Pan Roasted Brussel Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so the flat side will contact the pan; leave small ones whole.

Rinse briefly under cold water and pat completely dry with a clean kitchen towel or paper towels. Dryness is essential for good browning.

Toss the prepared sprouts in a mixing bowl with kosher salt and freshly ground black pepper so they are evenly coated.

Heat pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking, about 1 to 2 minutes.

Add the sprouts to the pan cut-side down (or stem-side down for whole small sprouts) in a single layer, leaving space between them — work in two batches if necessary to avoid overcrowding.

Cook without stirring for 4 to 6 minutes until the cut sides are deeply browned and caramelized. Peek and press one gently to confirm a golden crust.

When the cut sides are browned, flip the sprouts and reduce heat to medium. Add the butter to the pan and swirl to melt and coat the sprouts.

Add the sliced garlic and red pepper flakes, then sauté for 1 to 2 minutes, stirring gently, until the garlic is fragrant and just begins to color. Be careful not to burn the garlic.

If the pan becomes too dry and the sprouts are sticking, add a tablespoon of water or broth and cover for 1 minute to steam and tenderize, then uncover and cook off excess moisture so surfaces remain crisp.

Remove the pan from heat. Squeeze the fresh lemon juice over the sprouts and toss gently to combine.

Taste and adjust seasoning with additional salt and pepper if needed.

Transfer to a serving dish and sprinkle with shaved Parmigiano-Reggiano and toasted pine nuts or almonds if using. Serve immediately while hot and crisp.