Skillet Roasted Brussels Sprouts with Parmesan Frico

Skillet Roasted Brussels Sprouts with Parmesan Frico

When I made these Skillet Roasted Brussels Sprouts With Parmesan Frico, I was thinking about the food I usually make for my blog. As a food blogger, one thing I seem to fall short on is “side” dishes, especially vegetable side dish recipes.

Skillet Roasted Brussels Sprouts with Parmesan Frico

Skillet Roasted Brussels Sprouts with Parmesan Frico

I’m probably like a lot of you guys. I’m just busy, and too often take the easy way out and steam or microwave my veggies. About 9 times out of 10. Other times I’m making a one pan, sheet pan or skillet meal. Hey, sometimes it’s just about getting dinner on the table.

There’s no excuse not to make these Skillet Roasted Brussels Sprouts, though. They’re fast and easy enough for any old weeknight or anytime you want to go just a little fancier with a side.

Sure, these Skillet Roasted Brussels Sprouts With Parmesan Frico are great for company or a holiday, but there are only a couple of simple ingredients. It’s the cooking method that is responsible for the over the top deliciousness.

Skillet Roasted Brussels Sprouts with Parmesan Frico

Skillet Roasted Brussels Sprouts with Parmesan Frico

If you’re wondering about the “Frico” part of this recipe, Frico is basically a “cheese crisp.” As the cheese gets melty and drips over these Brussels to the bottom of the skillet, it forms all this golden brown deliciousness and “crisps” up. Can you imagine?!

When shopping for Brussels, check the stem – they tell the story. If leaves were old and removed, you’ll see longer stems with scarring. The bud of the sprout should be tight, firm, fresh and green. Brussels Sprouts are common enough, now, to go on sale regularly.

As far as cheese, it’s a pain to grate, but that’s usually the best option for pricing and freshness. If Parmesan is high, take a peek at Romano. It’s a bit more assertive, so a little goes a long way and it is usually cheaper than Parmesan. That’s a bargain in my book.

Skillet Roasted Brussels Sprouts with Parmesan Frico

Skillet Roasted Brussels Sprouts with Parmesan Frico

Skillet Brussels Sprouts with Parmesan Frico

  • Servings: 4=6
  • Difficulty: easy
  • Print

This recipe is easily increased.

  • 8 -12 ounces of Brussels sprouts, trimmed and halved
  • 1/4 cup water
  • 1 tablespoon butter
  • salt, optional
  • 3/4 cup grated Parmesan (or other hard) cheese

Place Brussels and water in a microwave proof bowl. Cover tightly with plastic wrap. Microwave for four minutes, remove and drain well.

Heat a large skillet (preferably large enough to hold the Brussels in a single layer) with butter over medium-high heat. Add Brussels in a single layer, cut side down. Add a little salt if desired.

Cook until the cut side is browned. The Brussels may cook unevenly, simply flip the browned ones over as they’re done. When all the Brussels are brown and starting to soften, sprinkle the top with cheese. Turn down heat a little and cover the skillet. Cook until cheese is melted, and starting to brown on the bottom of the skillet.

Uncover and toss about a tablespoon of water in the skillet, tilting the skillet to distribute the water. Allow to cook until the steam evaporates, about a minute. Remove Brussels with a thin spatula, scraping up the cheese along with the sprouts. Serve immediately.

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I’ll be bringing this recipe to Fiesta Friday #211, and the cohosts this week are Lily @ Little Sweet Baker and Alisa @ Livin’ Well.

Brussels Sprouts with Parmesan cheese, melted over the top, but the kicker is that cheese drips to the bottom of the skillet and browns into a crispy, cheesy deliciousness.

 

 

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35 thoughts on “Skillet Roasted Brussels Sprouts with Parmesan Frico

  1. I know what you mean Mollie. Veggies often don’t get much love at our house– sort of an after thought tossed in the microwave while I work on the rest of the meal. But these do look worth the extra bit of effort! Love your recipes! xo

  2. Pingback: Skillet Roasted Brussels Sprouts with Parmesan Frico — Frugal Hausfrau – Vietnam Travel & Trade Portal

  3. You are so right, I most often tend to steam my veggies without much other effort. But I did roast some asparagus with parmesan the other day. Quite a step up for me! Great idea for the brussels sprouts, we are a fan of those too.

  4. Oh sweet Jesus that looks divine! And so easy! I actually have all of the ingredients in my refrigerator right now and was in fact trying to figure out what to do with my leftover brussel sprouts. So now I know what’s for dinner! You’re awesome as usual.

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