Pan-roasted Brussels sprouts

As a child, I really didn’t like Brussels sprouts. Ever since I discovered that they can be roasted, I love to serve them as a side dish.


Difficulty: Easy

Time: 25 min. preparation time, 0 min. baking time

Nutrition: Calories ca 137 / Protein 8g / Carbohydr. 0g / Fat 8g

Ingredients (2 servings)

400 gBrussels sprouts
0.25celery root
10 gparsley
0.5 tspsugar
nutmeg (ground)
vegetable oil for frying


large frying pan, cooking spoon, cutting board, knife

Wine Tip

Côte Du Rhone blanc
A white wine from this region of southern France has the smooth texture and nutty aromas to stand up to the earthy flavors of Brussels sprouts.

Step 1

Pan-roasted Brussels sprouts

Peel and finely dice carrot and celery root. Remove parsley leaves from stems and cut into thin strips. Clean Brussels sprouts by slicing off base and removing any discolored leaves. Either slice very thinly at a right angle to the base or peel off leaves one by one.

cutting board, knife

1 carrot / 0.25 celery root / 10 g parsley / 400 g Brussels sprouts

Step 2

Pan-roasted Brussels sprouts

Sauté Brussels sprouts, carrot, celery, and sugar in some vegetable oil over medium heat for approx. 8 – 10 min. until nicely browned. Add parsley. Season to taste with salt, pepper, and nutmeg.

large frying pan, cooking spoon

0.5 tsp sugar / salt / pepper / nutmeg (ground) / vegetable oil for frying