Pan-Roasted Brussel Sprouts with New Potatoes, Onions, and Crispy Parmesan

By • February 18, 2012 • 2 Comments

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Author Notes: Oven-roasted brussel sprouts sounded good, but it was too hot to turn the oven on. A few potatoes thrown in made sense so I could have a complete side made in one pan. Using a potato peeler to scrape in some large shards of Parmesan was a trick I'd often used with sauteed baby broccoli; the cheese browns and crisps up to create another texture (like chips) next to the tender brussel sprouts. And, why not onions?!Alyce Morgan

Serves 2-3

  • 2 tablespoons olive oil
  • 12 brussel sprouts, trimmed
  • 6 red potatoes, unpeeled; whole if small, cut in 1/2 or 1/4s otherwise
  • 1 large onion, peeled, and cut into eighths
  • kosher salt, freshly ground pepper, and crushed red pepper
  • 1/4 cup Shards of Parmesan cheese, grated with vegetable peeler or knife
  1. Heat oil over medium heat in a 12" skillet and add brussel sprouts, potatoes, and onions. Sprinkle generously with salt and pepper. Add just a pinch of crushed red pepper. Let cook for about 10 minutes until beginning to brown; stir occasionally. Add Parmesan shards and turn heat down to low. Continue to cook until vegetables are tender and cheese is crispy; some of it will be almost like chips. This could take another twenty minutes or so. Taste and re-season if necessary. Serve hot, at room temperature, or cold as leftovers.
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over 1 year ago dennis etler

Pan-fried with water.Heat pan add small quantity of water. Brown onions by adding small quantities of water when it evaporates. Add brussel sprouts cut in half, cubed patatoes and cubed peeled parsnips. Cook in small quantity of water until browning begins, add spices (salt, pepper, thyme , rosemary, marjoram, etc.). Add vegtable broth and simmer for 10 minutes.

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over 2 years ago weshook

mmm! I wish that I had this the other night when I roasted brussel sprouts and parsnips. Next time for sure!