Get ready to transform the often-overlooked Brussels sprout into a show-stopping side dish that will have everyone asking for seconds! This Pan Seared Brussels Sprouts with Ginger Garlic Breadcrumbs recipe is about to revolutionize your vegetable game, turning these tiny green gems into a crispy, flavor-packed sensation that's impossible to resist. Whether you're a Brussels sprout skeptic or a true believer, this recipe will change the way you think about this nutritious vegetable forever.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 500g brussel sprouts, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup breadcrumbs
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Brussels sprouts by washing thoroughly and trimming off the stem ends. Cut each sprout in half lengthwise, ensuring they are clean and dry.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat until shimmering but not smoking.
- Place Brussels sprouts cut-side down in a single layer across the pan. Do not overcrowd the pan - you may need to work in batches. Allow sprouts to sear without moving for 4-5 minutes until they develop a deep golden-brown caramelized surface.
- Flip the sprouts and cook the other side for an additional 3-4 minutes until they are tender and have a crispy exterior. Season with salt and pepper during cooking.
- Remove Brussels sprouts from the pan and set aside on a serving plate. In the same pan, add remaining olive oil, minced garlic, and grated ginger.
- Sauté the garlic and ginger for 30-45 seconds until fragrant, being careful not to burn them. Add breadcrumbs and toast until they turn golden brown and crispy, stirring constantly.
- Sprinkle the ginger-garlic breadcrumbs over the seared Brussels sprouts, ensuring even distribution. Serve immediately while warm and crisp.
Tips
- Dry is the key! Ensure your Brussels sprouts are completely dry before searing to achieve that perfect golden-brown caramelization.
- Don't overcrowd the pan - give your sprouts breathing room. Cook in batches if necessary to ensure each sprout gets a crispy, beautiful sear.
- Use a cast-iron skillet if possible - it provides the best heat distribution and creates an incredible crust.
- Watch your garlic and ginger carefully when toasting the breadcrumbs. They can burn quickly, so keep them moving and remove from heat as soon as they turn golden brown.
- Serve immediately for maximum crispiness - these Brussels sprouts are best enjoyed fresh and hot off the pan!Pro tip: For an extra flavor boost, try adding a squeeze of fresh lemon juice just before serving to brighten up the dish and add a zesty kick.
Nutrition Facts
Calories: 187kcal
Carbohydrates: 20g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
