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The much hated brussels sprout is reborn with new life and pizzazz!  Spicy Pan-Seared Brussels Sprouts with Corn and Caramelized Onions will surely win over the most rigid hater of this humble vegetable.

If you or your loved ones are not fans of the underestimated and often overlooked brussels sprout, then I strongly suggest you try this recipe, and change your view on this very healthy and cheap vegetable alternative.

I’ve always been a lover of brussels sprouts any which way they were prepared. If you’ve been reading my posts, you might recall me stating previously that John.e, the vegetarian, is not a big fan of most vegetables, the brussels sprout being one of them. 

When we started living together, I made it a goal to change his mind about certain vegetables.  To date, I’ve been successful.  John.e now enjoys brussels sprouts, beets, and asparagus to name only a few.  Isn’t it ironic that me, the non-vegetarian, would be the one to convince him, the vegetarian, to change his point of view on certain veggies?

I often like to roast brussels sprouts with some good olive oil and salt and pepper, but this recipe came about after a little inspiration from a picture I saw somewhere online.

There are a few steps to this recipe, but they are easy steps and quite frankly, there’s really no way to mess up this particular dish.  You must be patient and don’t hurry along the cooking process. Not everything in terms of culinary deliciousness is as easy as deep frying. 

Spicy Pan-Seared Brussels Sprouts with Corn and Caramelized Onions is worth the effort, and you’ll end up with a side dish that can easily become a main, especially if you consume a very large bowl full like we did.

I originally posted this recipe to my blog on June 1, 2015.  It was most certainly time for an update.  And, although the recipe itself has not changed one bit, I have updated the instructions just slightly.  (I like to think that my recipe writing skills have improved over the years.)

And in any case, the photos most definitely needed new life!  Lastly, as you know, Dear Reader, I’ll come up with any excuse possible to break out a skillet! 

Spicy Pan Seared Brussel Sprouts with Corn and Caramelized Onions
Serves 6
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
165 calories
21 g
10 g
9 g
4 g
3 g
149 g
151 g
4 g
0 g
5 g
Nutrition Facts
Serving Size
149g
Servings
6
Amount Per Serving
Calories 165
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 10mg
3%
Sodium 151mg
6%
Total Carbohydrates 21g
7%
Dietary Fiber 4g
17%
Sugars 4g
Protein 4g
Vitamin A
15%
Vitamin C
93%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups brussel sprouts, washed, trimmed, and halved lengthwise
  2. 2 cups frozen corn
  3. 1 large onion, thinly sliced
  4. 2 cloves garlic, minced
  5. 2 tablespoons salted butter
  6. 2 tablespoons olive oil
  7. ¼ teaspoon red pepper flakes
  8. ¼ teaspoon salt
  9. ¼ teaspoon black pepper
Instructions
  1. In a heavy-bottomed skillet, over medium heat, add one tablespoon of the olive oil and one tablespoon of the butter. Allow these two ingredients to melt together.
  2. When the butter and oil begins to bubble, add the brussel sprouts to the pan (cut side down) and sprinkle with half the amount of salt and pepper. (Reserve the rest.)
  3. Once the sprouts are browned, turn them over and brown the other side. This should take about 10 minutes in total.
  4. Remove the sprouts from the skillet and place in a glass bowl. Set aside.
  5. Add the remaining butter, oil, salt and pepper; sauté the onion for 3-5 minutes. Add the garlic and sauté for an additional 2 minutes.
  6. Next, add the frozen corn and red pepper flakes. Stir into the onion mixture. Sauté for 5 minutes until the corn is fully heated through.
  7. Add the sprouts back into the pan and toss all ingredients together. Continue to cook for 5 minutes until all ingredients are fully heated and married together.
  8. Serve immediately.
beta
calories
165
fat
9g
protein
4g
carbs
21g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/

 

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This Post Has 102 Comments

  1. Brussels sprouts are my absolute FAVORITE vegetable. You have NO IDEA! Why I never thought of adding corn to them, I have no clue. This looks delicious!
    Thanks for adding it to Try a Bite Tuesday Link Party!

  2. I cannot understand how anyone can not like brussel sprouts. They are so good and this recipe makes them even better. My son just happens to be someone who hates them and I always try to hide one somewhere on his plate when we have them for dinner in the vain hope that he might try it and like it. No luck yet though :O(
    Great recipe Byron! Perhaps you’ll convert him!

  3. I had Brussels sprouts during my stay in the U.S. and I really loved them here, we don’t find them easily though but I loved this recipe and I hope to try it someday in future 🙂

    1. I love brussel sprouts. I think for the most part, they are mainly eaten around Thanksgiving time, but I eat them at least once per month.

  4. I’ve never been a sprout fan until recently. Actually when I was a child my mom forced me to eat one. I had it in my mouth for about two hours. Then finally she accepted that I didn’t like them, hahaha.

    But nowadays I actually like sprouts!

  5. Honestly, I have not had brussel sprouts since I was a kid and mom always boiled or steamed them. This looks much better and the addition of the onions and corn sounds good! Gonna have to try this one Byron! You have me intrigued.

    1. They were really good, Razena. We ate the entire pan. I split it down the middle into two bowls and we both grabbed a fork. LOL

  6. We are ALL OVER this recipe; especially love the addition of savory sweet corn and of course the caramelized onions. You’ve taken brussels sprouts to a whole new level with this one.

  7. If cooked correctly, brussel sprouts are delicious! I agree that roasting them with olive oil, salt, and pepper is delicious, but it’s also fun to mix it up a little like you did with this yummy sounding recipe.

    1. Oh, I agree! Brussel spouts are delicious and you don’t need to tamper with them very much to get fantastic results.

  8. Okay, I don’t know if I can adequately explain to you my love for brussels sprouts. <3 'em. Yours look really great! I usually associate them with colder weather, but adding corn and onions really gives this dish a late summertime feel.

    1. Many people share your sentiments that sprouts are for cooler temperatures, but I eat them anytime I feel like it! They are such a versatile vegetable. Thanks for dropping by. 🙂

  9. I love brussel spouts. I usually cook them in the oven but I will try them in a skillet. The idea of combining them with corn and caramelized onions sounds so tasty!

  10. So far my brussels sprouts have only played with bacon. I think we need to invite corn over for a little play date. This looks incredible!

  11. We eat a lot of Brussels sprouts at my house and I love the addition of the corn to sweeten things up a bit. This is a great recipe!

  12. I never pick up Brussel Sprouts at the supermarket. The one time I had them, they weren’t very pleasant, but I’m tempted to try them again after reading your post.

    1. I do like the taste of brussel sprouts on their own, but they lend themselves so well to being paired with other strong flavours.

    1. I tell you what, my dear blogger friend – I’ll bring the vegetarian dishes and you bring your fabulous desserts. Deal? 🙂

    1. Thanks, Whitney! Yes, please do; you’ll be so happy you did. It’s a great and inexpensive veggie with loads of flavour options.

  13. Just wondering if you can use fresh corn for the frozen in this recipe? Sounds wonderful, and I’ve always loved Brussels sprouts!

    1. Yes, Michelle, you can totally use fresh corn. In my of my recipes, I tend to use frozen corn just because fresh corn has a very limited availability where I live. Thanks for dropping by. 🙂

      1. Certainly understand that – thanks for your response. Corn is in season right now so wanted to use it if possible. My family will love this recipe since we’re B. sprout and corn lovers! : )

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