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 every day as well as the thanksgiving holiday!
If you love brussels sprouts, you’ll also love my maple “soy” glazed Asian brussel sporuts and Air fryer brussels sprouts with maple lemon sauce!
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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Also check out my Air Fried Brussels Sprouts with Maple Lemon Glaze and Mung Bean Sprouts Salad!
Skillet Roasted Brussels Sprouts with Paleo Parmesan Cheese
- 1 lb. Brussels sprouts, , 1 to 1.5 inches in diameter, trimmed and halved
- 2+3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp coarse salt
- 1/8 tsp black pepper
- 3-4 tbsp 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.
Also check out my Paleo Parmesan Cheese recipe, Thai Stir-Fried Brussels Sprouts, Garlicky Chinese Broccoli Stir-Fry, Smashed Cucumber Salad, and Lemon Garlic Broccoli Florets for extra veggies !
This looks like the perfect recipe for those freshly harvested Brussels sprouts from the garden. I can’t wait to try it.
We LOVE Brussels sprouts. Your version sounds delicious!
Brussels are one of these things I didn’t love until I got older…and now i can’t get enough of them! Favorite way I have tried ever was deep fried in tallow with a balsamic glaze at a restaurant!
Thanks for sharing such a great method for browning the Brussels sprouts; they’re just perfect how you’ve made them. Can’t wait to make these!
These were fabulous and so easy to make.
I found they needed a tad more salt – but I love salt.
The paleo Parmesan clumps when made before hand and stored in the fridge. Ran it through the sifter before using.
Going to buy more sprouts today as my sprout hating 10 year old gobbled these up.
This would make an amazing super fast thanksgiving side dish.
Awesome recipe (but yet all of the recipes I have tried from you are fabulous). You need a published cookbook!
And more paleo cheese recipes please 🙂
Thank you so much for sharing, LeAnne! Love it!
Brussels sprouts are my absolute favorite for the holidays and I love that you topped it with paleo parmesan! That crispy outer layer looks amazing.
Thank you, Jean! They turn nutty buttery delicious. I just love them!
I love this recipe! It’s so simple and perfect. That beautiful golden brown caramelized middle makes the Brussels sprouts taste SO good! So yummy with that Paleo parm on the top too.
Thank you, Emily! Easy side dish for the holiday!
Just made this and came out like a magazine pic — perfect instructions, easy, tasty, healthy, BEAUTIFUL!
Thank you so much, Ann. So great to hear from you. Sending lots of love and kisses ! XO!
My daughters LOVE brussels sprouts! I haven’t done them in a skillet, normally oven baked so I’ll have to try!
Such a great, easy side dish! My kids LOVE brussel sprouts – that cheese would be such a treat for them! Thanks for the idea!
YUM! I am a HUGE fan of Brussels, but I love how you incorporated that Paleo Parm. Can’t wait to try it!
I LOVE Brussels sprouts! Looking forward to trying this recipe!
So simple and yet fabulous! Shared on my W30 fb page!