Pan Roasted Brussels Sprouts

This recipe is very easy and really is up to you how many brussels sprouts you would like to use for your meal.

Most people who are turned off by brussels sprouts have typically only tried whole sprouts, boiled or roasted to smell like feet. But, these veggies can be made into a pretty darn tasty side dish if you just put in a few extra minutes.

Noe: I would not recommend this dish if you are not year comfortable with fibrous veggies.

What you will need:

  • Brussels Sprouts (usually 3-4 per person)
  • 1 tbsp coconut oil
  • 1 tbsp sesame oil (optional)
  • salt, pepper and paprika to taste
  • pepper flakes (optional)


Take your brussels sprouts and wash them thoroughly. They tend not to be covered in soil, so a quick wash is good enough.

Cut off the ends and discard. Starting from the end that you’ve cut off, roughly slice the brussel sprouts into 5mm thick slices. These do not need to be pretty. Cut them into a bowl, and continue slicing the remaining sprouts.

With your hand, quickly break up the slices so they are not all stuck together.

In your frying pan on low heat, heat up a table spoon of coconut oil. If you have sesame oil and like the taste, add 1 tbsp to the coconut oil. Before the sesame oil begins to smoke, add the brussels sprouts and keep on low. Add the salt, pepper, and paprika (and a pinch of chili flakes for some heat if you want to ). Keep the heat on low, and stir often.

Within 10 minutes the brussels sprouts should be nice and soft. If you are ok with this texture, you are all set. If you prefer softer brussels sprouts keep cooking until just right.

Want to pair these with gluten free meatloaf? See my recipe here

One thought on “Pan Roasted Brussels Sprouts

  1. Pingback: Meatloaf with Gluten-free breadcrumbs (endo/UC) – Cramp My Style

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