Pan-roasted Brussels sprouts
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 g | Brussels sprouts |
| 1 | carrot |
| 0.25 | celery root |
| 10 g | parsley |
| 0.5 tsp | sugar |
| salt | |
| pepper | |
| nutmeg (ground) | |
| vegetable oil for frying |
Utensils
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
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
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
