These pan-roasted Brussels sprouts and broccoli are going to become your family’s new favourite side. The roasted flavour and the mix of crispy and crunchy texture will have your whole family asking for more.
This dish of pan-roasted Brussels sprouts and broccoli will be the one to convert all skeptics of these cruciferous vegetables. It’s really unbelievable how a little roasting action can transform an ingredient.
Believe it or not, there is a wrong way to prepare both Brussels sprouts and broccoli. And both get ruined exactly the same way, by being over-boiled. Boiling vegetables is definitely the easiest way to turn them from flavourful and gorgeous to mushy and gross.
So, if you take anything away from this post do not boil Brussels sprouts or broccoli unless you are sure you can cook them just right. Although personally, boiled Brussels sprouts in any way are a no-go for me.
Another quick tip is that you can make this dish with just Brussels sprouts or just broccoli if you want to ease into your veggie adventure.
If you’re still with me, don’t stop now! I promise you will love this pan-roasted Brussels sprouts and broccoli dish.
Preparing Pan-Roasted Brussels Sprouts and Broccoli
Ingredients
Brussels sprouts: These mini cabbages are not actually cabbages at all, but they are from the same family. Brussels sprouts are cruciferous vegetables along with cauliflower, broccoli, cabbage kale, kohlrabi and collard greens. They are rich in fiber, potassium, vitamin C and even contain protein.
Broccoli: Broccoli is a green vegetable that almost resembles a tree. It is in the same family as Brussels sprouts, kale, cauliflower and cabbage. Broccoli is high in vitamin C, fiber, and Vitamin B6. It can be eaten both raw and cooked.
Olive oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Onion powder: Onion powder is made from dehydrated onions which are then ground. White, yellow or red onions can be used to make onion powder. It is a very common spice that is used in many spice mixes.
How to Make Pan-Roasted Brussels Sprouts and Broccoli
The prep for this dish is simple but can get a little messy.
If you’ve ever tried to chop broccoli you know that those little green buds end up EVERYWHERE!
I like to use a large cutting board as a starting point. I also toss the chopped veggies into a large bowl as I go to try to contain the mess.
You want to keep all those little bits for this recipe so just keep clearing the cutting board right into the bowl.
Step 1: Prep the ingredients
Start by washing and slicing the broccoli and Brussels sprouts.
I like to slice the whole broccoli crown into very thin slices, then I lay those flat and slice once again, essentially julienning the broccoli. You can also cut the final julienned broccoli in half if the
stems are long.
Step 2: Prep for cooking
Once you’re done chopping, add 2 tables spoons of oil to a large pan. Turn the burner to high heat.
Step 3: Time to pan-fry
Once the oil is hot, add the broccoli and Brussels sprouts to the pan and toss in the oil. Let it cook untouched for 2-3 minutes. Keep an eye on it to make sure it doesn’t burn but you want to get a nice char on the veggies.
If you are using a larger pan and the veggies layer is relatively thin you may need to toss more often.
Step 4: Season and finish cooking
Next, add the remaining oil, salt and onion powder and toss once again to coat well. Cook for another 10 minutes tossing every 3 minutes or so. Resist the urge to stir constantly. You want the greens to roast on the high heat, not steam.
Substitutions
Onion powder: you can use garlic powder instead but it just won’t have the same effect. It won’t taste worse, I assure you of that, but you won’t get the sweetness that the onion brings to the original recipe.
Serving Pan-Roasted Brussels Sprouts and Broccoli
These roasted veggies are such a beautiful dish all on their own. The char on the veggies with the sweetness of the onion powder make for a very satisfying combination.
I highly recommend this dish as a very filling snack.
If you prefer to pair these pan-roasted Brussels sprouts and broccoli with something else, they are naturally a great pairing with all meats.
In fact, any protein you choose to add, whether animal or plant-based, will be complemented perfectly by this dish.
Another great way to utilize these roasted veggies is in a bowl. Pair with our favourite grain, add some crunchy veggies for contrast and you have a well-rounded and very filling meal.
Let us know in the comments if you have any other questions. And if you like this recipe be sure to leave us a five-star rating below.
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Pan-Roasted Brussels Sprouts and Broccoli Recipe
Equipment
- Large pan (11-inch)
- Knife
- Medium bowl (optional)
Ingredients
- 230 g Brussels sprouts
- 270 g broccoli
- 4 tbsp olive oil
- 1 tsp onion powder
- ½ tsp salt
Instructions
- Wash and slice the broccoli and Brussels sprouts.230 g Brussels sprouts, 270 g broccoli
- In a large pan heat up 2 tbsp of oil on medium-high heat.4 tbsp olive oil
- Once the oil is hot, add the broccoli and Brussels sprouts to the pan and toss in the oil. Let cook for 2-3 minutes.
- Add the remaining oil, salt and onion powder and toss once again. Cook for another 10 minutes tossing every 3 minutes or so.½ tsp salt, 1 tsp onion powder
- Serve with your favourite main, in a power bowl or on its own as a snack.
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