Skillet Roasted Brussels Sprouts
Easy Paleo Skillet Roasted Brussels Sprouts with dairy-free Paleo Parmesan Cheese. These Brussels sprouts are roasted to golden delicious. They are my go-to Brussels sprouts recipe for everyday as well as thanksgiving holiday!
Paleo Skillet Roasted Brussels Sprouts with Dairy-Free Parmesan Cheese Sprinkles (Keto, Whole30)
Brussels sprouts are one of the vegetables I came to know and love after I moved to the states. I’ve never seen or even tastes Brussels sprouts in Asia probably because Brussels sprouts grow in colder weather climate.
Be that as it may, I came to love these sprouts because once they are roasted, these Brussels sprouts turn nutty and crunchy delicious. No wonder people love them all over the world.
So far there are two recipes on the I Heart Umami blog where I use Brussels sprouts as the main ingredient – Thai Brussels Sprouts Stir-Fry and today’s recipe Skillet Roasted Brussels Sprouts! Both dishes taste different from one another so if you are a fan of Brussels sprouts, I highly recommend you give both of them a try!
Today’s Skillet Roasted Brussels Sprouts recipe is adapted from Cook’s Illustrated go-to Brussels sprouts. I adore simple recipes made better so when I saw the recipe online, I simply couldn’t pass on.
It turns out roasting Brussels sprouts over a stovetop is extremely convenient and easy. I love it because I can control the temperature to my liking and make adjustments easily. The cut sides that touch the skillet turn golden brown and the flip sides are in bright green. How pretty!
Adding Paleo Parmesan Cheese for Extra Flavor
I sprinkle my Paleo Parmesan Cheese right before serving to make these sprouts extra cheesy delicious. They add so much more flavor and best of all, it stores well in the fridge and is super versatile.
I also invested in a really good bottle of olive oil to roast my sprouts. A good bottle of olive oil really enhances the flavor so if you are making this dish for your holiday party (which I hope you do!) pick a good bottle to make this roasted Brussels sprouts really excellent.
So my dear readers, this Paleo Skillet Roasted Brussels Sprouts with Dairy-Free Parmesan Cheese are
Perfect side dish for everyday and holiday
Paleo, Whole30, Keto, Vegan friendly!
If you give this Paleo Skillet Roasted Brussels Sprouts a try, be sure to rate the recipe and leave a comment below. It’ll help me and my blog tremendously.
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Skillet Roasted Brussels Sprouts with Paleo Parmesan Cheese
- In a large bowl, toss trimmed and halved Brussels sprouts with 2 tbsp olive oil. Arrange them in single layer , cut sides down, in a 12-inch skillet. Drizzle with 3 tbsp olive oil on top of the sprouts and use a tong to gently move/wiggle the sprouts so that the oil seeps underneath. Combine lemon juice with salt and pepper. Set the mixture aside.
- Cover and start the skillet cold (i.e. not preheated) with the sprouts over medium-high heat. Cook until the sprouts are in bright green color and cut sides have started to show light brown, about 5 minutes.
- Uncover and continue to cook until cut sides of sprouts are evenly browned and in deep golden brown color and with little to no resistance when slides in a paring knife, about 2-3 minutes. Pay attention to the stovetop temperature and check the sprouts often so they don’t get overcooked or burnt.
- Transfer sprouts to a large serving plate or bowl, the sprouts aren’t seasoned at this point. Before serving, add lemon juice mixture, toss and taste for more salt, pepper, or lemon juice. Sprinkle with Paleo Parmesan Cheese before serving.