Pan Fried Brussel Sprouts

Hi friends!

I wanted to share this quick recipe for my pan fried brussels sprouts with tamari and lemon. It’s a fast recipe that I like to whip up midweek because it’s super easy to do, and is SO delicious.

I really like pan frying my brussels sprouts because I like that blackened outer and semi crunchy inner. I’ve found the best way to achieve this is to cook the veg in a cast iron skillet, because the iron is able to get really hot in comparison to other metals. I roast them in coconut oil for about 10-15 on medium heat, and then I turn the heat WAAAY up for the last 5-10 minutes to really blacken them. (Note, I haven’t used a cast iron skillet in the image above. My cast iron was currently in use, so I used my stainless steel pan instead. Although I prefer the cast iron, both work well).

What makes this dish so restaurant worthy has got to be its tamari and lemon seasoning. Before the dish is complete I add splashes of tamari sauce and fresh lemon juice. It gives the sprouts a really deep and salty flavour, with a nice citrus balance. Then a little cracked pepper is all that’s need to seal the deal. If you don’t have tamari handy you can also use soy sauce, I just prefer tamari as it’s gluten free and less salty.

With the weather cooling I’ve been making this recipe A LOT, its deep flavours are just perfect for a nutritious evening side. Would you believe me if I said that I come home in the evening craving brussels sprouts? I wouldn’t have either…but this recipe begs to differ!  As of recent we’ve been pairing the recipe with brown rice, roasted cherry tomatoes, and caramelized mushrooms. Honestly, last night I ate myself silly with this deadly combo. I also served these brussels sprouts at my Vegan Thanksgiving Dinner a few weekends ago because it’s really easy and effortless to throw together. It was a huge crowd pleaser! Defs one to keep in mind for all you American Thanksgiving celebrators.

That’s all I’ve got to say about this gorgeous autumn side dish. That, and it’s going to change your mid-week dining. Get ready to come home drooling for these pan fried brussels sprouts. I hope you enjoy this deadly delicious side dish as much as we do!

Happy Friday!


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Pan Fried Brussel Sprouts
What makes this dish so restaurant worthy has got to be its tamari and lemon seasoning. Before the dish is complete I add splashes of tamari sauce and fresh lemon juice. It gives the sprouts a really deep and salty flavour, with a nice citrus balance. Then a little cracked pepper is all that's need to seal the deal. If you don't have tamari handy you can also use soy sauce, I just prefer tamari as it's gluten free and less salty.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings
4-6q people
Ingredients
  • 2 tbsp coconut oil
  • 2 garlic cloves finely chopped
  • 500 g brussels sprouts halved, approx. 2 cups
  • more coconut oil or splashes of water as needed
  • 2 tbsp gluten-free tamari plus more if desired, or soy sauce
  • the juice of 1/2 lemon plus more if desired, ~ 2 tbsp
  • 1/4 cup pine nuts
  • pinch pepper
  • 2 tbsp fresh thyme optional for topping
  • sesame seeds optional for topping
  • sea salt and pepper to taste
Prep Time 20 minutes
Cook Time 20 minutes
Servings
4-6q people
Ingredients
  • 2 tbsp coconut oil
  • 2 garlic cloves finely chopped
  • 500 g brussels sprouts halved, approx. 2 cups
  • more coconut oil or splashes of water as needed
  • 2 tbsp gluten-free tamari plus more if desired, or soy sauce
  • the juice of 1/2 lemon plus more if desired, ~ 2 tbsp
  • 1/4 cup pine nuts
  • pinch pepper
  • 2 tbsp fresh thyme optional for topping
  • sesame seeds optional for topping
  • sea salt and pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a cast iron skillet melt coconut oil on medium heat. Add chopped garlic and swirl round the pan. Then add brussels sprouts.
  2. Cook brussels sprouts, stirring occasionally, for approx. 15 minutes or until al-dente. Add more coconut oil, or splashes of water as needed to stop brussels sprouts from over burning or sticking to the pan.
  3. When the brussels are al-dente turn heat to high. Pour in tamari and lemon juice, and add a pinch of pepper. Cook brussels sprouts stirring occasionally for 3-5 minutes longer, or until brussels sprouts are lightly blackened. Then remove from pan.
  4. Add pine nuts to pan and roast for approx. 3 minutes, or until golden in colour. Be sure to stir often to stop them from burning. Top brussels sprouts with roasted pine nuts and serve. Optional to sprinkle with fresh thyme, sesame seeds and more sea salt and pepper.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – NUT-FREE

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