Pan Roasted Brussels Sprouts

I recently discovered a new obsession - roasted vegetables. With a dash of brown butter or olive oil and a blend of my favourite spices they can be a perfect and a quick meal.

Pan Roasted Brussels Sprouts

200g brussels sprouts, halved*
2 garlic cloves, minced
1 tbsp sesame seeds
25g butter
salt and pepper, to taste
a dash of olive oil

*I had some leftovers brussels sprouts so in this recipe I used them already cooked. I'm sure this doesn't make a big difference (only takes more/less time) and you can use both raw brussels sprouts or cook them in advance.

1) Place butter in a pan and and melt over medium heat. Reduce the heat, cover and let brown a bit for a few minutes, stirring occasionally, until lightly brown and fragrant. Add the sesame seeds and let them brown also, stirring occasionally. Add minced garlic and stir again.

2) Place brussels sprouts into a pan cut side down. Sprinkle with salt and pepper, cover, and let saute over medium-low heat. Once they begin to brown, keep your eye on them so they don't burn. Flip them over and brown the other side. (If you notice that the brussels sprouts need more butter, add some more or drizzle with a dash of oil.)

3) Serve as a side with anything you like. I served with rice as a light vegetarian dish.

Serves 1 - 2.

Recipe by collecting memories.