I am just going to say that pan roasted brussels sprouts are far superior to oven roasted brussels sprouts.
First of all, they are easier to make. Second, it takes half the time on the stove than it does in the oven. Anything that saves me time in the kitchen AND tastes extra delicious wins in my book.
I also think the whole “balsamic and brussels spouts” situation is a little overdone, so I opted to avoid this combo. Instead, I used what we happen to have in abundance: pecans. We have several bags in our kitchen, thanks to my in-laws who have a thriving pecan orchard, and there’s only so much pecan pie I can make.
This recipe has 5 basic ingredients: Brussels Spouts, Dried Cherries, Pecans, Onions, and Oil. Salt and pepper, too. And that’s really it.
Add it to some quinoa and you’ve got yourself a simple, delicious meal.
Pan Roasted Brussels Sprouts with Dried Cherries and Pecans
1 cup quinoa with enough water to cover it
1Tbs coconut oil
1/2 small onion, diced
4 cups brussels sprouts, halved (or quartered if they’re huge)
1/3 cup chopped pecans
1/3 cup dried cherries
salt/pepper to taste
Cook the quinoa as you usually do. If you need instructions, find them here. When the quinoa is done, set it aside to cool.
In the meantime, heat your oil in a large saucepan or cast iron pan, at medium heat. Add in the onions and cook until soft and translucent. Then add in the brussels sprouts. Place them flat side down, if you can (but honestly they will cook just fine if you don’t). Then leave them be for about 3-5 minutes while they start to brown.
Once the downsides of the sprouts have browned, still stirring them in the pan. Do this until the brussels sprouts are bright green and a bit softer.
Then add in the pecans and cherries, stirring well to mix them in thoroughly with the sprouts. Cook for a few more minutes, making sure not to let the pecans burn or the cherries stick to the bottom.
Add in some salt and pepper, then serve it all up with the quinoa!