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.

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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

Super easy
Nutty delicious
Gorgeous looking
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.

Love what you see? Become a I Heart Umami subscriber and you’ll get my Top 10 Paleo Recipes Ready in 10 Minutes Each!

Also check out my Air Fried Brussels Sprouts with Maple Lemon Glaze and Mung Bean Sprouts Salad!

Recipe Card

Skillet Roasted Brussels Sprouts with Paleo Parmesan Cheese

5 from 16 votes

By ChihYu Smith

Prep: 15 minutes mins

Cook: 8 minutes mins

Total: 23 minutes mins

Servings: 6 people

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! 

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Ingredients  

1x2x3x

• ▢ 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

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Instructions 

• 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.
  

Notes

Recipe is adapted from Cook’s Illustrated: go-to brussels sprouts

 

You can find the Paleo Parmesan Cheese Recipe here. 

 

The nutritional label is calculated 1 serving out of 6 total and without Paleo Parmesan Cheese.  

Nutrition

Calories: 41kcal, Fat: 4g, Sodium: 97mg, Vitamin C: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

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 !