Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Pan-Seared and Roasted Brussels Sprouts

Pan-Seared and Roasted Brussels Sprouts

Provided by: Chef Dan Barber
Served at: Blue Hill

  • Type of Dish: Sides
  • Servings: 8
  • Cuisine: American
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Photo by Hans Gissinger
Email  Print Recipe  Rate & Review

See Also


6 tablespoons olive oil
4 cups small Brussels sprouts, halved
Salt and freshly ground white pepper
1⁄4 cup white balsamic vinegar


Preheat oven to 400 degrees.

Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes.

Return the pan to the stovetop, set heat to medium, and turn the sprouts over carefully. Season with salt and pepper, and spritz with 2 to 3 teaspoons of the vinegar. Stir until the sprouts are coated and the vinegar has evaporated. Set aside on warm plate. Repeat with the remaining sprouts.

(Published 2004)