(upbeat music)
- Hi, I'm Yumna.
And today on Feel Good Foodie,
we're going to make pan-roasted Brussels, Brussel...
Start again!
Hi, I'm Yumna.
And today on Feel Good Foodie,
we're going to make pan-roasted Brussels sprouts.
So, a lot of times,
I usually will make Brussels sprouts in the oven.
And so I'm always checking,
"What's the temperature again?
How long do they need to be in there?"
With the pan-roasted ones,
you don't really have to do that,
it's all hands-on.
It takes 7-10 minutes.
You're watching it the whole time,
and kind of nursing the Brussels sprouts.
So, it's much faster
to just make it this way.
And this is a really good Thanksgiving side dish,
that you can just kind of throw on last minute.
Or, you can also just make this any day of the week,
for any kind of meal.
It makes a wonderful side dish with chicken,
with steak, with fish,
whatever you've got going on.
And if you have leftovers,
I've learned
that it actually tastes really good on salad as well.
So, this recipe just needs a few simple ingredients
and 10 minutes of your time.
So let's get started!
First,
what we're going to do
is we're going to mix olive oil and butter.
I like mixing both of them
just because it gives it a deeper,
like a deeper flavor,
when you're roasting it,
or when you're pan-roasting it.
So we'll add a tablespoon of butter
and a tablespoon of oil.
And we're just going to let all that melt.
(stirring butter)
Next,
what we're going to do
is while that's melting,
I'm going to just
(cutting garlic)
cut some slivers of garlic,
cut it in half.
And what we want to do
is we want to toss the garlic, right away, in there.
(transferring garlic to pan)
And what you're looking for,
just to cook the garlic for 1-2 minutes,
until they're fragrant and light brown.
(stirring garlic and butter)
And this is going to be used to add to the dish,
once the Brussels sprouts are done,
but it's also used to flavor the garlic,
it's also used to flavor the olive oil and the butter.
(stirring garlic)
So we're getting a nice infusion of that garlic flavor
right into the fat
that we're using to cook the Brussels sprouts.
And you can tell they don't need a lot of time.
As soon as you start to see some brown spots,
just remove them, right away, from the heat,
and just place them in a small bowl.
We'll come back to these
at the end of the recipe.
(glass clinking)
(placing bowl down)
Now,
what we're going to do
is we're going to place the Brussels sprouts
right in the pan.
So,
what you want to do is cut them in half.
After they've been washed and dried,
just cut them in half
and place them cut side down.
And you'll hear that sizzle right away.
(pan sizzling)
You want to use a pan that's large enough
(cuts Brussels sprout)
so that you're not crowding the Brussels sprouts.
'Cause what you're going to do,
is if you crowd the pan,
it's just going to steam the Brussels sprouts,
and that's not what we're going for.
We're going for like a pan-roasted kind of feel here.
(cuts Brussels sprout)
And to the pan,
if you wanted to,
you can also add some onions.
I love using these little cute pearl onions.
And I just cut them in half
and toss them in there.
So they really scream Thanksgiving
and they just give the flavor,
give the Brussels sprouts some extra flavor,
and more texture in there as well.
So, just toss them in there.
And if you have extra leaves too,
from the Brussels sprouts,
feel free to throw them in there.
Once you start hearing
that they're really sizzling,
you can start to toss them.
(pan sizzling)
And you'll see that, once we toss them,
they're getting a beautiful, golden color to them,
and that's exactly what we're looking for.
Okay,
so once we start noticing
that the color is starting to deepen,
and they're starting to get that nice, golden color,
we'll go ahead and add some salt and pepper.
(grinding salt)
So seasoning, at this point,
instead of in the beginning,
makes sure that the salt doesn't actually steam them,
but just adds to the flavor
right at the end of cooking.
(grinding pepper)
Then you can just give it a stir,
turn off the heat,
(stirring pan)
and they're ready to go.
This is the point where I'll go ahead
and add the garlic that we cooked before,
and I'll toss that in there.
If you're not a fan of garlic,
you can totally skip that step,
but you'll see that it adds a nice crunch
and really, a wonderful, strong garlic flavor to it.
And this is done.
So it's basically all hands-on,
on this stove.
There's no need to roast it in the oven.
There's no need to think about temperature time
or think about, you know,
how long he needs to be in there.
It just basically gets pan-roasted
and it's ready to be served.
So I'll go ahead and put it in here.
(scooping Brussels sprouts into bowl)
And when it's all done,
I like take some lemon juice
and just squirt it on top.
It really just brightens the flavor
after something has been cooking for so long.
And if you wanted to,
you can also take some Parmesan cheese
or Gruyere cheese,
and just shred it on top as well.
This is completely optional,
but it really helps
to just give the recipe more body and more flavor.
So, I like adding that on top of it.
And that's it,
the side dish is done.
This makes for a wonderful Thanksgiving side dish
or a side dish for anything else that you're doing,
even an appetizer.
And it can be vegan,
very easy to make it vegan
by omitting the butter.
And it's one of those recipes
that just makes you feel so good eating it
and makes your body feels so good.
So,
I hope you try this recipe
and I hope you share it with me when you do.
Okay.
I'm going to share it now with my video guy.
Are you ready to try it, Matt?
With or without garlic?
(laughs) No garlic.
All right.
Here's a Brussels sprout,
go ahead and taste it.
Oh!
Oh, okay. (laughs)
I had a feeling it was going to be thumbs down.
But, I'm proud of you
for trying the Brussels sprout,
and I'm glad that you enjoyed it.
I hope you guys enjoy this recipe as well.
And if you like this recipe,
why don't you go ahead and give it a thumbs up below,
and hit that "Subscribe" button
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every time that I release a new one.
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and you want to see more how-to videos
for how to make healthy recipes,
healthy side dishes,
like this pan-roasted Brussels sprouts,
go ahead and hit that "Subscribe" button,
and I really appreciate it.
Thank you so much!