Pan Roasted Brussel Sprouts


  • 1 tablespoon olive oil
  • 2 teaspoons crushed garlic
  • 1/4 white onion, chopped
  • 2 cups (16 ounce) trimmed Brussels sprouts
  • salt and ground black pepper to taste
  • garlic powder to taste
  • 1 tablespoon fresh parsley, chopped


  1. Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, garlic powder and parsley.