brussels sprouts/ Dinner/ Holiday/ Sides/ Vegetarian

Pan Roasted Brussels Sprouts

Pan Roasted Brussels SproutsPoor Brussels sprouts. They have to be the most maligned of all the vegetables. For years, I was in the anti-Brussels sprouts camp.

Then, I found out that there are ways to cook them that don’t result in bitter little sprouts, and now they’re one of my favorite vegetables.Pan Roasted Brussels SproutsIf you’re on the fence about Brussels sprouts, this dish will make you a believer. These Pan Roasted Brussels Sprouts are great as a side dish, but we’ve eaten them as a light supper, too.Pan Roasted Brussels Sprouts The dish has a lot of flavors going on that work really well together. The combination of the sprouts with the crunchy pecans, creamy goat cheese, sweet/tart cranberries and sweet/tart maple balsamic dressing is pretty great.Pan Roasted Brussels Sprouts So, give these guys a try, and you may find a new favorite vegetable, too.

Pan Roasted Brussels Sprouts

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes


  • 2 T. olive oil
  • 1 lb. Brussels sprouts , de-stemed, halved, and tough outer leaves removed
  • 1 1/2 c. cooked quinoa
  • 2 T. pure maple syrup
  • 2 T. balsamic vinegar
  • Salt and pepper
  • 2/3 c. dried cranberries
  • 1/3 c. pecans
  • 1/3 c. goat cheese crumbled


  1. Heat olive oil in a skillet over medium heat.

  2. Cook Brussels sprouts for 10-15 minutes, stirring regularly, or until Brussels sprouts have softened.

  3. Add cooked quinoa, and cook, stirring regularly, for 2-3 minutes.

  4. Add balsamic vinegar and maple syrup, and stir to combine.

  5. Remove from heat, and season with salt and pepper.

  6. Toss in cranberries and pecans.

  7. Top with goat cheese.

Adapted from Rachel Schultz

More side dish recipes! 

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Maple. Balsamic, and Bacon Brussels Sprouts

Cheesy Scalloped Carrots

Cheesy Scalloped Carrots


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  • Reply
    Thalia @ butter and brioche
    November 12, 2014 at 3:02 pm

    Love brussels sprouts! Definitely will be making your delicious recipe, thanks for sharing it!

    • Reply
      November 13, 2014 at 7:43 am

      Thanks for checking it out and for taking the time to leave a comment! Hope you enjoy it!! =)

  • Reply
    Joanna @ Everyday Made Fresh
    November 12, 2014 at 6:35 am

    When I make brussel sprouts for my family, I don’t eat them, 99% of the time I pan roast them. It’s just quick and easy. I’ve never added anything outside of garlic, salt/pepper, and olive oil. I love the idea of the balsamic!

    • Reply
      November 13, 2014 at 7:43 am

      I love quick and easy sides. I’ve never tried them with garlic, but that sounds delicious! We’ll have to give it a try! =)

  • Reply
    November 12, 2014 at 2:25 am

    YAY! Finally, someone else out there has re-discovered Brussels sprouts. I too used to hate these little guys. Then one day I tried them oven roasted. I was an instant convert. What was once a horrible green lump of bitterness that managed to be both mushy and hard at the same time (thanks mom!) was transformed into something that was sweet and salty and crunchy and really, really good! I’m definitely going to give this pan roasted version a try as well, because they look even more yummy due to the goat’s cheese and dried cranberries. Thanks so much for posting this. and giving the poor little Brussels some much needed love!

    • Reply
      November 13, 2014 at 7:36 am

      I don’t think I could have described why I hated them any better! It really is amazing what a difference the cooking method makes with them. I hope you enjoy this as much as we do! =)

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