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Cooking + Entertaining

Pan-fried Brussels sprouts: the recipe for a tasty and gourmet side dish

Pan-fried Brussels sprouts: the recipe for a tasty and gourmet side dish


extra virgin olive oil

I Brussels sprouts I am a outline tasty and whimsical, perfect to accompany meat or egg dishes at a winter dinner. Belonging to the large family of Brassicaceae, like broccoli, cauliflower and cabbage, have a small, rounded shape, no bigger than a walnut, and take their name from their place of origin, Belgium. They are mainly grown in the regions of North Europethanks to their incredible resistance to cold climates.

Brussels sprouts, also called cabbages, are harvested during the winter and come in the form of bright green, compact and seemingly quite tough buds. Rich in mineral salts e vitaminsare low in calories and can be used in many recipes: they can be blanched in water, baked or steamed, or, as we did, sautéed in a pan with red onion and speck, for a truly delicious flavor.

cook them In the caserole it’s really easy and quick, and it allows us to leave the flavor and nutrients almost intact. Once peeled and rinsed under cold running water, the Brussels sprouts are added to the pan with a sauté of extra virgin olive oil, red onion and speck. Everything fades into White winecover with lid then cook over medium heat for about 25 minutes, until slightly tender.

If you prefer, you can replace the white wine with vegetable broth or a cup of balsamic vinegar, and speck with sun-dried tomatoes, if you want a vegetarian side dish. You can also enrich your cabbage with black olives and toasted pine nuts.

Find out how to prepare them by following the step-by-step procedure and tips. Also try the baked Brussels sprouts and those with nuts.

How to Make Seared Brussels Sprouts

Remove tough outer leaves from shoots 1.

Remove the rod 2.

Cut the Brussels sprouts in half 3.

While you clean the sprouts, place them in a bowl filled with water 4.

Rinse the Brussels sprouts under cold water and drain them. 5.

Finely chop the red onion 6.

Cut the speck into thin strips 7.

Pour the extra virgin olive oil into a non-stick pan and add the onion 8.

Let simmer over low heat 9.

Merge Point ten.

Cook the speck until golden brown 11.

Stir in Brussels sprouts 12.

Add a pinch of salt 13.

Flavor the sprouts with freshly ground black pepper 14.

Pour the white wine 15.

Mix with a wooden spatula 16.

Cover the sprouts with the lid 17. Cook over medium heat for about 25 minutes, adding a glass of hot water halfway through cooking if necessary.

Brussels sprouts are ready, moist and tasty 18.

Serve the Brussels sprouts piping hot. 19.


Brussels sprouts will keep in the fridge in an airtight container for about 2 days. It is advisable to heat them in a pan with a ladle of water.

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