Pan-Roasted Brussels Sprouts

As seen on WIBW 13 News This Morning, Feb. 13, 2014, with Chris Fisher and AnnaRose Hart, From the Land of Kansas.  Brussels Sprouts often get a bad rap, especially if they bring to mind school cafeteria days when they were most likely boiled in water before serving.  Please wipe that completely from your mind and try this recipe.  PLEASE!
2 lbs. fresh Brussels sprouts, stems trimmed and loose leaves removed, sliced in half
2-3 Tbs. olive oil, divided use
1/3 – 1/2 cup broth
¼ cup chopped cooked ham
1 Tbs. good balsamic vinegar
1 Tbs. pure maple syrup
Zest from 1 orange
Kosher salt and freshly ground black pepper, to taste

rosiebrussels
AnnaRose Hart, From the Land of Kansas
In a large mixing bowl, toss sprouts with 1 Tbs. olive oil.
Meanwhile, heat remaining olive oil over medium high heat in a large cast iron skillet; when oil is shimmering, add sprouts, in a single layer and cook for 3-4 minutes or until nicely caramelized.
Turn sprouts over and cook an additional 8-10 minutes, adjusting heat as necessary and tossing sprouts occasionally so they don’t burn, adding a small amount of broth at a time to help “steam” Brussels sprouts.In a small bowl, combine the ham, vinegar, maple syrup and orange zest; drizzle over cooked sprouts; season to taste with salt and pepper and serve at once.

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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