Pan-roasted Brussels sprouts

This recipe is easy to prepare and delicious enough to tempt reluctant eaters.

Contributed by Benjamin Maring, MD

Pan-roasted Brussels sprouts

Fall is upon us and the holiday season is right around the corner. While thinking of a vegetable-centric holiday table this year, I purchased a large bag of Brussels sprouts from my local market and tried out two of my favorite preparations.

The version below is pan-roasted, with delicious, almost burnt bits; the other is a lemony, thinly sliced version. Each one takes a matter of minutes to cook once in the pan, and each will, I think, change the mind of any Brussels sprouts naysayer.

Servings: 4

Prep time: 10 minutes

Cook time: 10 minutes


  • 1 pound Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • Optional glaze: 1/2 tablespoon balsamic vinegar and/or 1 teaspoon honey


  1. Trim the stem end off the sprouts and discard. Cut each sprout in half lengthwise (or in quarters if it is a big one). 
  2. Heat a large cast iron skillet over medium-high heat until very hot, about 3 to 4 minutes. 
  3. Add the olive oil and when it starts to shimmer, about 30 seconds or a minute later, add the Brussels. Give the pan a good shake to let things settle, then let the Brussels cook, undisturbed, for about 3 minutes. Toss the Brussels around and continue to cook until the sprouts are just tender and blackened in places, about 3 more minutes. 
  4. Season with salt and pepper and add the glaze ingredients, if using. These sprouts are delicious simply seasoned but the sweet and sour glaze arguably makes them even better. 
  5. Remove from the heat and try to serve before all of the crispy bits get eaten straight out of the pan.

Nutrition information (per serving)

  • Calories: 155
  • Total fat: 11 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 70 mg
  • Total carbohydrate: 10 g
  • Dietary fiber: 5 g
  • Total sugars: 6 g
  • Protein: 5 g