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5-minute roasted Brussels sprouts

October 15, 2014 by Marin Mama 15 Comments

5-minute roasted Brussels sproutsI’m starting a new section on my blog labeled 5-minute recipes.  These are recipes that roughly take 5-minutes or less to cook, and who doesn’t love that!  This recipe along with my 5-minute hot quinoa cereal and easy overnight steel-cut oats are the first in the series of great 5-minute recipes that don’t actually taste like a 5-minute recipe. Let’s admit it, we’re all busy and looking for shortcuts in the kitchen, but shortcuts that don’t require the use of a microwave and don’t compromise quality and taste. Well, I found a winner here. This is one of the quickest and easiest ways I’ve found to roast Brussels sprouts, and honestly the tastiest. Eli even begs for these and a year ago her hated Brussels! These Brussels are charred, crispy and caramelized on the outside, and soft with a bit of resistance (not mushy) on the inside. Pure Brussels perfection for my taste buds.  All you do is set the Brussels cut-side down in a searing hot skillet and place them under the broiler to roast the tops, easy peasy.

This is a perfect and healthy side dish for the fall and winter months.  Between these sprouts and my 8-minute roasted broccoli, I’m all set for easy weeknight healthy sidedishes. I also used virgin coconut oil in this recipe, as it’s a better oil to use at higher heat temps, and gives these sprouts a touch of sweetness, perfect for the kiddos. You can use olive oil here as well, and add a splash of freshly squeezed lemon juice after roasting, along with some parmesan to add a kick of flavor, like my friend Stacy does.  You could even be bad and toss in some crispy bacon or pancetta, the list goes on and on…

quick and easy roasted Brussels sprouts

5-minute roasted Brussels sprouts:

serves 4 as a side-dish

  • 1 1/2 pounds Brussels sprouts
  • 1 tablespoon extra-virgin coconut oil, melted (this is the coconut oil that smells like coconut) or olive oil
  • fine sea salt

ingredients for quick and easy roasted Brussels sprouts_Let’s get started, shall we!  Wash and trim the bottoms of the sprouts and remove any raggy outer leaves.

Slice the sprouts in half from stem to top.

Brussels sprouts sliced in halfTo melt the coconut oil, just put it in a small glass bowl and microwave it for 25-30 seconds.

Toss the cut sprouts with the coconut oil and sea salt.

Brussels sprouts with coconut oil and sea saltPlace an oven rack a few inches below your broiler, and turn on your broiler.

Set a cast-iron skillet over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.

Set the sprouts cut-side down on the hot skillet. Don’t crowd the sprouts, as you want them all to be in contact with the bottom of the pan so they can get all crispy.Brussels sprouts in the cast iron skilletSet the skillet under the broiler, and roast the sprouts until the sprouts are evenly charred, about 4-6 minutes.

Brussels sprouts under the broilerRemove the pan from the oven and serve them up!  Voila!

roasted brussels sproutsSee how quick and easy that was?  I mean who doesn’t love a quick and easy healthy sidedish!

5-minute roasted Brussles sproutsI love serving these up in the fall alongside one of my favorite fall burgers, buffalo apple burgers with sage-jalapeno pesto.

buffalo apple burgers with sage-jalapeno pesto (1 of 1)-2Love quick and easy side-dishes?  Then try my 8-minute roasted broccoli.  It’s kid and adult approved!

roasted broccoli

 

5 from 1 reviews
5-minute roasted Brussels sprouts
 
Save Print
Prep time
2 mins
Cook time
5 mins
Total time
7 mins
 
Ingredients
  • 1½ pounds Brussels sprouts
  • 1 tablespoon extra-virgin coconut oil, melted (this is the the coconut oil that smells like coconut) or olive oil
  • fine sea salt
Instructions
  1. Let's get started, shall we! Wash and trim the bottoms of the sprouts and remove any raggy outer leaves.
  2. Slice the sprouts in half from stem to top.
  3. To melt the coconut oil, just put it in a small glass bowl and microwave it for 25-30 seconds.
  4. Toss the cut sprouts with the coconut oil and sea salt.
  5. Place an oven rack a few inches below your broiler, and turn on your broiler.
  6. Set a cast-iron skillet over high heat. When drops of water evaporate on the skillet, then the skillet is ready for roasting.
  7. Set the sprouts cut-side down on the hot skillet. Don't crowd the sprouts, as you want them all to be in contact with the bottom of the pan so they can get all crispy.
  8. Set the skillet under the broiler, and roast the sprouts until the sprouts are evenly charred, about 4-6 minutes.
  9. Remove the pan from the oven and serve them up! Voila!
  10. See how quick and easy that was? I mean who doesn't love a quick and easy healthy sidedish!
Nutrition Information
Serving size: serves 4
3.5.3251
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Filed Under: side dishes, Veggies Tagged With: how to, sidedishes, veggies

Previous Post: « Marin mama’s weekly dinner menu for October 5th
Next Post: 5-minute roasted cauliflower »

Reader Interactions

Comments

  1. Katie G says

    October 27, 2014 at 1:04 pm

    As a working mom of 2, I really appreciate your take on healthy cooking. Quick, easy, yummy & good for you. I love your idea of 5 minute dishes; I have no excuses not to eat well. Thank you so much!

    Reply
    • jackiegrandy says

      October 28, 2014 at 3:19 am

      Hi Katie! Thanks so much for your super sweet commment! I’m so happy that you love the easy and “somewhat” healthy family recipes. I’m roasting up cauliflower via the skillet and will post that this week. So easy and super quick as well. Have a great night sweetie 🙂 xoxo, Jacquelyn

      Reply
  2. Jessica Maher (@kbelleicious) says

    October 21, 2014 at 2:02 pm

    5 minute anything is great let alone brussel sprouts! Love the slight char on them! YUM!

    Reply
  3. anniediamond1 says

    October 17, 2014 at 1:36 am

    Jackie – I saw this on your instagram and had to check it out….So many of our family favorites came from you! Love the new look of your blog. Beautiful….like you!
    xo
    annie

    Reply
  4. Maureen says

    October 16, 2014 at 3:01 am

    Hope ypou post more often! I love all your recipes and ideas!

    Reply
    • jackiegrandy says

      October 16, 2014 at 12:47 pm

      Awwww…. Thanks Maureen! I’m so happy to hear that you love my recipes and ideas! You’re super sweet! Have a great week sweetie 🙂 xoxo, Jacquelyn

      Reply
  5. Kelli H (Made in Sonoma) says

    October 15, 2014 at 9:15 pm

    Totally trying this asap!

    Reply
    • jackiegrandy says

      October 16, 2014 at 12:48 pm

      I hope you love the sprouts sweetie 🙂

      Reply
  6. Kristina @ Love & Zest says

    October 15, 2014 at 2:56 pm

    whoa, never thought to roast brussels this way! I’m all about quick weeknight sides and meals too!

    Reply
    • jackiegrandy says

      October 16, 2014 at 12:48 pm

      I know, me either, until I just experimented with it one day and voila! So fun and yummy!

      Reply
  7. 2 Sisters Recipes...by Anna and Liz says

    October 15, 2014 at 2:54 pm

    Hey Jackie! We love brussel sprouts and love the way you cook them! Have a great week!
    xoxo Anna and Liz

    Reply
  8. Ann-Marie says

    October 15, 2014 at 2:20 pm

    Looks good! My kids love roasted brussel sprouts, but have never thought to broil them!

    Reply
    • jackiegrandy says

      October 16, 2014 at 12:50 pm

      Hi Ann-Marie! I wish my kids loved Brussels. They tolerate them, but they don’t love them. I never thought to broil them either, but I just tried it one day and voila, it worked and it was quick, which is a win win in my book! Thanks for saying hi Ann-Marie! I hope you and your kids love the Brussels cooked this way!:) xoxo, Jacquelyn

      Reply

Trackbacks

  1. Roasted Brussels Sprouts - Marin Mama Cooks says:
    March 28, 2015 at 4:56 pm

    […] a simpler and quicker way to roast Brussels?  Then try my 5-minute roasted Brussels Sprouts. They are kid rated a 10+ in my […]

    Reply
  2. 5-minute roasted cauliflower - Marin Mama Cooks says:
    October 31, 2014 at 12:37 am

    […] like/love, and I love this new 5-minute technique.  In my last post I showed you all how to cook 5-minute roasted Brussels sprouts, and now I’m showing you how to cook cauliflower in 5-minutes, yippee, aren’t you […]

    Reply

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Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
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