Usually when we think of roasting vegetables, it's done in a hot oven. The hot temperature brings out the natural sugar in the vegetables to create a caramelized and crispy texture.
However, you can accomplish similar results using a hot skillet. This is called pan roasting. For this recipe, let's try this technique with brussels sprouts. Our goal is to get the sprouts smoky, sweet, and crispy.
Using a nonstick skillet is crucial for pan roasting because you'll be using high heat and you don't want the vegetables to stick. And with a nonstick skillet, you won't need much oil.
For vegetables that have a high moisture content, you'll cook them in the skillet uncovered. This includes zucchini, eggplant, and mushrooms. If you cover the skillet while they're cooking, they'll get soggy instead of crispy and caramelized. But brussels sprouts are a fairly dry vegetable, and they benefit from being covered for part of the cooking process. This creates a steaming effect and cooks the sprouts through to their center.
Pan-Roasted Brussels Sprouts with Balsamic
- 1 pound Brussels sprouts, sliced in half
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 tablespoon raisins
- 1 tablespoon pine nuts, toasted in a dry skillet
- 1 tablespoon balsamic vinegar
- Kosher salt
- Fresh cracked pepper
- In a large, nonstick skillet, add vegetable oil. Place brussels sprouts face down in pan, then place onions on top. This technique jump-starts the caramelization process for the brussels sprouts.
- Turn on heat to high. Leave skillet for a couple of minutes until the brussels sprouts start to brown. Then toss the sprouts and onions every couple minutes.
- Cook until brussels sprouts are tender and browned, about 13 minutes. It's helpful to add a cover to the skillet for about 3 minutes of the cooking time to retain moisture.
- Transfer the brussels sprouts to a serving platter. Sprinkle with balsamic vinegar, pinenuts, and raisins. Finish with a sprinkle of salt and fresh pepper.