Pan-Roasted Brussel Sprouts with Brown Butter and Parmesan + The Vegetable Butcher Book Review
This Pan-Roasted Brussel Sprouts with Brown Butter Parmesan recipe is *the* Brussels sprout recipe to cook. For real. It is easy, delicious and absolutely everything I wanted Brussels sprouts to be. In fact, as soon as my husband took a bite, he said they were the best Brussels sprouts he’d ever had. Needless to say, Brussels sprouts are back on our menu!
Veggies in my heart
Vegetables hold a special place in my heart. They are the most important (yet often under appreciated) food group and vegetables have such power to nourish and heal our bodies. However, vegetables also tend elude many people.
How do I prepare this vegetable?
What goes well with it?
Heck, what IS it?
The Vegetable Butcher by Cara Mangini
These are questions I often hear and sometimes even end up asking myself. So, when the book The Vegetable Butcher by Cara Mangini arrived on my doorstep, I immediately bee-lined it to my couch to ogle her stunningly beautiful pictures and inspiring recipes.
I was particularly on the hunt for a Brussels sprouts recipe…one of the veggies I had yet to master the art of preparing.
What I found in The Vegetable Butcher went far beyond your typical cookbook. At first glance, I was so entranced by all the delicious looking pictures that I almost wanted to stick a fork in the pages of the book. But, once I wiped the drool off of my pretty new cookbook, I started to read and discovered that I was in store for so much more than just a few great recipes.
The book’s features
Cara goes through vegetables alphabetically, explaining how to select them, store them, and what flavors they pair well with. And while you suddenly feel enlighten and empowered to prepare any of the vegetables that come your way,
Cara then goes into to provide her readers with amazing recipes for each vegetable. Some are simple and family-friendly (I loved her cauliflower hummus) and others have more of a gourmet feel and are perfect for a stay-at-home date night, a lovely side at a dinner party, or to bring to a friend’s house for a nice potluck. I was sincerely amazed at how useful every page of this book was and how inspired I was to try cooking so many vegetables that had intimidated me prior.
Pan-roasted Brussel sprouts
But the true test for me was Brussels sprouts. For most of my life, I have detested those green orbs. We just didn’t understand one another. But The Vegetable Butcher definitely changed all that.
The recipe to cook
Guys. pan-roasted Brussel sprouts are back on our menu and The Vegetable Butcher is being flipped through on the regular to inspire the hefty veggie portion of our daily dinner.
Cara Mangini, The Vegetable Butcher, and Workman Publishing so generously offered to let me share their *amazing* pan-roasted Brussel sprouts recipe with all of you.
Okay, now for that recipe…..
More healthy recipes to try
- Sheet Pan Balsamic Chicken & Brussel Sprouts
- The BEST Roasted Brussel Sprouts
- Roasted Balsamic Brussels Sprouts with Shallots
- Warm Kale Salad with Pomegranate, Garlic Roasted Brussels Sprouts and Sweet Potatoes
Enjoying these pan-roasted Brussel sprouts?
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Pan-Roasted Brussel Sprouts with Brown Butter Parmesan
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 teaspoon salt , + extra for water
- black pepper, to taste
- Drop 1 pound Brussels sprouts in a large pot of boiling salted water, reduce the heat to medium, and simmer until they are just tender, 4 to 6 minutes.
- Drain the sprouts and transfer them to an ice-water bath to cool; drain and transfer to a baking sheet lined with a kitchen towel to absorb excess water.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Add the sprouts, placing them cut side down in the oil. Cook, undisturbed, over medium-high heat, until the cut sides brown, about 4 minutes.
- Add 2 tablespoons butter, ¼ teaspoon salt, and several grinds of black pepper, and continue to cook, tossing the sprouts occasionally, until they are browned and crispy, about 3 minutes.
- Adjust salt and pepper if needed, and top with freshly grated parmesan cheese to taste.