Pan Roasted Brussels Sprouts with Chicken and Pasta

by Erin, The $5 Dinner Mom on February 17, 2010

brussel-sprouts-with-chicke

Over the Christmas holidays, we visited the Second Street Market here in Dayton.  I saw these little gems in a bin…and they were calling my name.

I like brussel sprouts. I’ve liked them all my life.  But I’ve never cooked with them.  I’d only eaten them from a bag out of the freezer. Cooked, of course.

But never had I made them from “fresh” sprouts.

Since I wasn’t exactly sure what I was to do with these little green gems, so I searched around.  Every where I looked, said to cook them with pancetta or bacon.  But I didn’t have any bacon on hand, and well, pancetta is just too pricey for me!  So I ended up deciding to work up a pasta.  Seemed safe.

After all, I didn’t want to screw this up and waste these green little gems.

Ingredients
3/4 lb. Brussels sprouts ($1.49) Bought at $1.99/lb
1 Tbsp olive oil ($.10)
1 tsp lemon juice ($.03)
Salt and pepper
2 chicken breasts (about 1 lb.) ($1.89)
2 cups shell pasta ($.50)
1/4 cup lemon juice ($.25)
Salt and pepper, to taste

Directions

1. Rinse brussels sprouts and remove any yellow leaves.

pan-roasted-brussels-sprout

2. Chop off the ends and discard.

cutting-brussel-sprouts

3. Cut lengthwise into quarters.

quartered-brussel-sprouts

4. Add to a small skillet with some olive oil and lemon juice.

brussel-sprouts-peppered

5. Sprinkle with salt and pepper. Toss.

pan-roasted-brussel-sprouts

6. Roast the sprouts in the pan for 4-6 minutes, or until turn golden brown.  Set aside.

7. In the same skillet, cook the diced chicken pieces.  Toss for 6-8 minutes, or until all chicken pieces have cooked through.  Cooking time may vary depending on thickness of the pieces.

8. Meanwhile, cook 2 cups of pasta as directed on package instructions.

9. Once pasta and chicken have cooked, add all to a large bowl and toss with 1/4 cup of lemon juice.  Sprinkle with salt and pepper, to taste.

10. Serve by itself, or with a side salad.

Cost $4.26

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{ 14 comments… read them below or add one }

Bethany Rose Morford February 17, 2010 at 7:53 pm

This looks scrumptious! I love brussels sprouts. If I could get my husband to eat them, I would certainly try this!

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Stewbert February 17, 2010 at 9:48 pm

I LOVE fresh brussel sprouts. will not touch the frozen ones. This sounds yummy — will have to try it very soon!

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Shelley February 17, 2010 at 9:53 pm

This looks really good! Thanks for the recipe! I’ve never cooked with fresh brussel sprouts before…think I may try this :)

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Mercedes February 17, 2010 at 10:07 pm

So delicious!! I absolutely love roasted brussel sprouts. The nutty flavor is amazing!
This is is a winner Erin.

Mercedes

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Carolyn February 17, 2010 at 10:21 pm

So how was it? I have never been a fan of brussels sprouts, but this actually looks pretty good!

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Erin, The $5 Dinner Mom February 17, 2010 at 10:42 pm

@Carolyn,

I loved it…didn’t seem “brussels sprout-y” at all!

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Candi February 17, 2010 at 10:35 pm

You would love Brussels Sprouts Au Gratin…oh my word are they good!

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James February 18, 2010 at 12:37 am

This is my new favorite blog. This recipe looks terrific! Thanks.

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Joey February 18, 2010 at 8:23 am

Hi, I would try this dish too. after reading ur blog, i decided to start to budget my meals and expenses!!! very encouraging

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karen February 18, 2010 at 9:24 am

That looks really fantastic! I love brussel sprouts but you don’t often see good recipes for them, so thank you!

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Megan February 18, 2010 at 3:05 pm

I’m so glad you posted this recipe. I have 3 stocks of brussel sprouts in my garden right now. Seems like I’ve been waiting forever to harvest them but when I do I will certainly be making this dish. It looks delicious!

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Jenn February 18, 2010 at 6:32 pm

Funny how many have never cooked fresh brussels sprouts – I’ve never had frozen! We often do them to go with steaks or roast beef. Excellent with cheese sauce.
Three tips for fresh brussels sprouts that you indend to cook whole (not like this recipe):
1. buy them all the same size so they cook at the same speed.
2. after you trim the flat bottom, cut an X in it to speed cooking of the dense core. The core cooks more slowly than the leaves and you don’t them to turn to mush while you wait for the core to cook.
3. FYI – steam them don’t boil them (just in case anyone had thoughts of killing them in a pot of boiling water)

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Liz February 19, 2010 at 5:44 pm

Mmmm looks good! I received my “everyday cheapskate” email today and your recipes were featured!! Keep up the great work. Any news on a DC/Baltimore cookbook signing?

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Michelle February 23, 2010 at 6:04 pm

I tried these and was thrilled with the outcome… though I substituted the salt and pepper for Ms. Dash table blend… cant have salt… and it still came out great…

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