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    Home / Recipes / Season / Fall

    6 Dec 8, 2010 Fall  |   Jump to Recipe

    Golden Brussels Sprouts

    Golden Brussels Sprouts

    This post may contain affiliate links.

    I’ve already shown you how to prepare one of my favorite brussels sprouts side dishes.  Here is another favorite.  Made with only a few ingredients, this side dish is easy, healthy and so amazingly delicious.  Halved brussels sprouts are caramelized to golden brown perfection then tossed with freshly grated Parmesan cheese.  Serve these vibrant little nuggets beside a baked chicken breast and fluffy brown rice.  They also pair well with juicy strips of grilled skirt steak and roasted potatoes.  Continue reading for the recipe.

    Brussels Sprouts

    Brussels Sprouts

    Golden Brussels Sprouts

    Golden Brussels Sprouts

    by Brandon
    Adapted from 101 Cookbooks.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 20 – 24 small brussels sprouts, trimmed and cut in half lengthwise
    • 1 tablespoon of extra virgin olive oil, plus more to toss
    • Kosher salt
    • Freshly ground black pepper
    • Grated Parmesan cheese

    Instructions
     

    • Place halved brussels sprouts in a medium sized bowl and toss gently with a small glug of extra virgin olive oil.
    • Warm 1 tablespoon of extra virgin olive oil in a large frying pan or skillet over medium heat. Once the oil starts to shine a bit, swirl around the pan, so the oil coats the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.
    • Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.
    • Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    6
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fall Tags: black pepper, brussels sprouts, kosher salt, olive oil, parmesan cheese

    Reader Interactions

    Comments

    1. Roxan says

      December 9, 2010 at 4:01 pm

      Brussels sprouts! They are my favorite vegetable. This is exactly the same way I like to prepare them… nothing fancy to mask the flavor. All those little leaves that fall off as you trim the sprouts, I like to throw those into the pan also because they turn nice and crispy while roasting. I can seriously eat brussels sprouts like it were popcorn.

      Reply
    2. Sprinkled with Flour says

      December 13, 2010 at 3:00 pm

      I used to hate Brussels sprouts as a kid, but these look so good I could be persuaded to try them again!

      Reply
    3. Tes says

      December 13, 2010 at 3:13 pm

      This looks so perfect! It sounds simple, healthy and delicious 🙂

      Reply
    4. Kristin King says

      December 13, 2010 at 4:39 pm

      Oh my gosh, those look amazing! I love brussel sprouts, however my husband does not. I’m already planning on making these one night when he’s not home 🙂

      Reply
    5. turkey's for life says

      December 13, 2010 at 6:20 pm

      Brussels sprouts – you’ve actually made them look very appetising! I might even go out and buy some now! 🙂

      Reply
    6. t says

      December 13, 2010 at 9:21 pm

      This is the best way to have Brussel sprouts! I’ve always liked them, even as a kid. And Brussel sprouts are the best during the winter because they’re sweet in the winter (I find them bitter in the summer).

      Reply
    7. C1tr4 says

      December 13, 2010 at 4:06 pm

      Simplicity of Healthiness .. Just love it ! 😀

      Reply
    8. Susan says

      December 14, 2010 at 12:44 am

      I, too, hated Brussels sprouts as a child. I am so glad that my husband insisted we try cooking them … and this is the way we do it also. So simple and so delish … we sometimes mix it up a bit and put strips of pancetta in the roasting pan too for a salty ham flavor. Delish!

      Reply
    9. RavieNomNoms says

      December 14, 2010 at 3:25 pm

      Wow, those are so gorgeous. The color on them is so vibrant…I bet they taste amazing! I actually didn’t start to like brussels sprouts until I was in my 20s. I am so glad I overcame my fear of them though, they are delicious!

      Reply
    10. TiffKey says

      December 14, 2010 at 4:15 pm

      These look great! I usually shave and caramelize my Brussels sprouts, but these look so pretty halved!

      Reply
    11. Carolyn Jung says

      December 14, 2010 at 5:18 pm

      Love it when they get all golden and crispy on the outside. I wish more people would give Brussels sprouts a chance. They don’t know what they are missing.

      Reply
    12. megan @ whatmegansmaking says

      December 14, 2010 at 6:38 pm

      These look perfect! I cant wait to try this recipe. I need to learn to cook brussel sprouts 🙂

      Reply
    13. Stephanie says

      December 14, 2010 at 8:59 pm

      Love Brussels sprouts! I wish they didn’t have such a bad reputation. I feel like people are missing out! This recipe sounds simple and straight forward and I love your beautiful photos!

      Reply
    14. Becky says

      December 15, 2010 at 1:26 am

      I saw those stalks of Brussels sprouts at Trader Joe’s, too. I was all set to make them for Thanksgiving, but had fewer people than I had originally planned, so we had to much food.
      will definitely try these for Christmas.

      Reply
    15. Brandon Matzek says

      December 15, 2010 at 3:19 pm

      @Sprinkled with Flour I have a friend who said the same thing! He always had them boiled and flavorless. When he tried these sprouts, he had a whole new outlook on brussels sprouts!!

      @Kristin King Try sneaking these little guys on the his plate. Perhaps placing the golden-brown cut sides up. Trick him into thinking they are some manner of deep fried deliciousness. The caramelization process completely changes the taste of your average brussels sprouts.

      @turkey’s for life Do it.

      @Susan Brussels sprouts and bacon are like bff besties. When I am not preparing them this way or in a gratin, I make them with bacon or pancetta.

      @Stephanie I agree. I feel like I always need to give a major sales pitch when I serve brussels sprouts at a dinner party.

      Reply
    16. mary @ howdoyoucook.com says

      December 15, 2010 at 3:56 pm

      These look amazing! I know a lot of people hate brussels sprouts, but I love them! Thanks for the simple but yummy recipe.

      Reply
    17. Peggy says

      December 17, 2010 at 11:29 pm

      Those brussels sprouts look absolutely beautiful! Definitely simple and easy!

      Reply
    18. Tiffany says

      December 18, 2010 at 2:48 am

      Great post, I might give brussel sprouts another try after reading this! Congratulations on being featured on Gourmet Live!

      Reply
    19. Brandon Matzek says

      December 21, 2010 at 5:06 pm

      @Tiffany Thank you!!

      Reply
    20. B weller says

      December 23, 2010 at 6:33 am

      Wow! I hated Brussel sprouts, as we got them every night in my British school–little bitter knots of boiled yuckyness. But I tried this recipe and they are delicious beyond words!

      Reply
    21. Jordana @ White Cabana says

      December 23, 2010 at 11:23 pm

      Yes! Love the ol’ brussels sprouts. So yummy…and so
      under-appreciated. -Jordana

      Reply
    22. Jamie C says

      January 4, 2011 at 2:46 am

      Made the for Christmas dinner, all devoured. Making again tonight just because…..they were so yummy of course.

      Reply
    23. Brandon Matzek says

      February 5, 2011 at 5:34 pm

      @Jamie So glad to hear!

      Reply
    24. Janaye says

      November 3, 2011 at 1:49 am

      Just made these with chicken and zuchinni thrown in also. So good!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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