These pan-seared Brussels sprouts are tender and delicious. With the added mushrooms and leeks, this side dish is good for the holidays or any time of year.
I’ve always liked Brussels sprouts and I’ve cooked them lots of different ways, but this combination is my favorite so far. The mushrooms and leeks add lots of flavor to these little veggies.
All you need to make this side dish is shown below – Brussels sprouts, one or two leeks, and mushrooms.
Making Pan-seared Brussels Sprouts
Start by washing the Brussel sprouts and cutting off the hard bottom of each one. Be careful when cutting off the bottom. You don’t want them to “unravel”. Just cut off the brownish part. If a few leaves fall off in this process, that’s okay. Add them to the halves that you’ll cook. After you have cut off the hard bottoms, slice each one in half.
To make these Brussels sprouts tender, I steamed them for a few minutes before pan-searing them along with the mushrooms and leeks. Put the Brussels sprout halves in a steamer basket and steam them for five minutes.
While the Brussels sprouts are steaming, get the leeks and mushrooms ready. Wash the leeks and remove the outermost leaf. Cut off the root and then slice the leeks into thin circles. Use the tender part of the leek and not the thick, heavy leaves. The leek slices will get greener as you slice up the stalk. Those green parts are good to eat. Slicing the leeks into semi-circles allows them to come apart and cook more evenly. That’s a good thing; it spreads the mild leek flavor throughout the dish. Use a mushroom brush to dust off the mushrooms and then slice them.
After you have steamed the Brussels sprouts for about five minutes, add them to a skillet with about a tablespoon of olive oil and the sliced leeks and mushrooms. Pan-fry these ingredients, starting on medium-high heat and then medium heat for three-to-five minutes. The Brussels sprouts and mushrooms should be nice and brown, and the leeks should be soft. In the picture below, the Brussels sprouts, mushrooms, and leeks are about half-way cooked.
When the leeks and mushrooms are cooked, your pan-seared Brussels sprouts are ready to serve. Sprinkle some seasoned salt like Jane’s Krazy Mixed-up Salt after the veggies are through cooking.
If you’re looking for another easy side dish, try garlic roasted asparagus.
Info about Brussels Sprouts and Leeks
Brussels sprouts are related to cabbage, cauliflower, and kale. They’re good for you in so many ways because they’re low in calories but high in nutrients like vitamins K, C, and A. Brussels sprouts are also full of antioxidants. Go here for more info about the goodness of Brussels sprouts.
Guess what? Leeks are good for you too. Check out this link for more info about leeks.
Other holiday side dish ideas can be found in the five easy holiday sides post.
Pan-Seared Brussels Sprouts
- 12 ounces Brussels Sprouts typical size of a package of Brussels Sprouts
- 1 cup sliced leek
- 2.5 cups sliced mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
- Wash the Brussels sprouts in a colander.
- Remove the outer leaf of each leek and thoroughly wash the leeks.
- Cut off the hard bottom of each Brussels sprout and then cut the sprouts into halves. (If some are large, you can quarter them.)
- Put the Brussels sprout halves in a steamer basket and steam them for five minutes.
- Use a mushroom brush to dust off the mushrooms before you slice them.
- While the Brussels sprouts are steaming, slice the leeks and mushrooms.
- After you have steamed the Brussels sprouts for about five minutes, add them to a skillet with about a tablespoon of olive oil and the sliced leeks and mushrooms.
- Pan-fry these ingredients on medium-high heat for about two minutes.
- Turn the heat down to medium and cook for another three minutes or so.
- The Brussels sprouts and mushrooms should be nice and brown, and the leeks should be soft.
I used some Janes Krazy Mixed-Up Salt to season these Brussels sprouts.