Looking for a new way to add some flavour to your Brussel sprouts? Caraway seeds add a unique twist to this vegetable, making it a great side to a warm, wintery meal.
I must admit it, I love Brussel Sprouts. That is certainly something that I never would have thought I would have said in my adult life. I would eat them daily if I had an ongoing stockpile of them.
Now, first things first: they must be handled properly. If cooking them, they cannot be steamed to the point of mush. They need that beautiful browning and caramelization that occurs from either roasting them of pan-frying them. Brussel sprouts also taste amazing when shredded and added raw to a slaw type of a salad. I have a wonderful recipe that I will post here shortly, as the dressing is so versatile and certainly one of my go to dressings.
I’m sure someone out there is reading this and thinking, why hasn’t she mentioned air frying them yet, “like you haven’t experienced Brussel sprouts if you have done them in an air fryer…” Now this is a completely valid point. I have an air fryer at home, and while this may come as a shock to some of you, it is not my preferred method of cooking… don’t hate on me! If you’re like me and enjoy Brussel Sprouts, then we can all be friends here, no matter the cooking method used!
Typically, when I cook Brussel sprouts, they are usually a part of a roasted veggie bowl that is served with brown rice or quinoa and some kind of a protein. This recipe allows the Brussel Sprout to be its own focus as a side dish, browned in some butter which ups them to the next level. Now, would I make this particular recipe each night of the week? No, but it sure is a nice treat when I do.
The one thing I will say about this recipe is that you willl want to use fresh Brussel sprouts. While I often use frozen ones to be roasted in the oven, they just do not work as well in this particular recipe. For one, you’ll want to be able to slice them in half (more surface area = more flavourful browned parts), as well, the added moisture will make it more difficult to achieve said flavourful browned parts. So in this case, fresh is best.
This recipe involves 2 steps – cooking the Brussel sprouts until there is just a little bite left to them (through steaming), then pan-frying them in butter and caraway seeds to finish them off. The caraway seeds add hints of citrus and licorice, which goes very nicely with the Brussel sprouts. You’ll be sure to love this recipe along side a nice lean protein, grains, and other roasted vegetables.
So let’s get to it!
Pan-fried Brussel Sprouts Ingredients
Brussel Sprouts – as mentioned earlier, fresh is necessary for these. They are a cruciferous vegetable (like broccoli, cauliflower and bok choy) that can help the body to fight against certain cancers. They are considered a cold-weather superfood, as they are filled with vitamin C and fiber. So much nutrition packed into those little buds!
For this recipe, I typically choose Brussel sprouts that are a medium size, with nice green leaves. Avoid ones that have any yellow discoloration or ones that do not feel firm to the touch. To prepare them, you’ll want to cut off the ends and peel away some on the outer layers. Next, you’ll want to cut them in half to maximize the surface area for caramelization.
Caraway Seeds – These seeds are commonly found in rye bread, and certainly have a distinct flavor. They have the aromatics of citrus and licorice, and also offer some great health benefits including aiding digestive problems and some inflammation. The seeds pair nicely with the Brussel sprouts in this recipe.
Butter – Whether you have unsalted or salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can reduce or omit the salt later in the recipe.
Salt & Pepper – the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!
profile as caraway seeds.
Substitutions/Variations
If you don’t have caraway seeds on hand, the closest substitute would be anise seeds. You could try fennel seeds or cumin seeds instead, however, it is not quite the same flavour profile as caraway seeds.
Pan-Fried Brussel Sprouts with Caraway Seeds – Tools and Tips
Steaming – There are multiple methods for steaming in this situation. Typically, I use a microwave-safe dish, filled about half an inch with hot water, then steam the Brussel Sprouts for 4-5 minutes. Preferably, they should be a bit undercooked, as they will continue to cook once added to the frying pan.
Other steaming methods may include using a steamer basket in a pot of boiling water on the stove, or using the steamer basket included in a rice maker. These methods work absolutely fine, just ensure that the Brussel Sprouts are cooking evenly, as sometimes I find that the sprouts at the bottom of the steamer basket become overcooked while the ones continue to cook at the top.
Frying pan – I prefer to use a non-stick frying pan for this recipe, as it keeps the Brussel sprouts intact, and is easy clean up afterwards.
Tip: When adding the Brussel sprouts to the pan, ensure that it is already hot and the butter is beginning to bubble, you’ll want the browning process to start quicker, as the Brussel sprouts don’t need too much additional cooking time.
In addition you will also need a spatula, slotted spoon or strainer, chef’s knife and a chopping board.
Pan-Fried Brussels Sprouts with Caraway Seeds
Looking for a new way to add some flavour to your Brussel sprouts? Caraway seeds add a unique twist to this vegetable, making it a great side to a warm, wintery meal.
4
servings5
minutes15
minutes20
minutesIngredients
1 lb Brussel Sprouts, ends trimmed, outer leaves removed, and halved
3 tbsp. butter
1 tsp. caraway seeds
1/4-1/2 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste
Directions
- The first step is to steam the Brussel sprouts. If doing so in the microwave, place them in an oven safe dish and add enough water to so that they can float. Heat on high for 4-5 minutes, or less if you added boiling water in the first place. If you are using a steamer basket, add the Brussel Sprouts once the water is boiling – the sprouts should not be touching the water in this case. Cook until the Brussel Sprouts are just underdone.
- If steaming in the microwave, remove Brussel sprouts using a slotted spoon or strainer. Set aside.
- Once the Brussel Sprouts are nearing being just undercooked, begin to melt the butter in the frying pan. The Brussel sprouts can be added once the butter is getting bubbly.
- Keep the Brussel Sprouts cut-side-down as best you can in the frying pan. Once good and brown, add the caraway seeds. Stir, allowing more of the Brussel sprouts to get browned in the butter. This should take about 5-7 minutes.
- Once they are nicely browned and cooked through, season with salt and pepper.
- Serve warm. Enjoy!
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