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Pan-Roasted Brussels Sprouts or Cauliflower or Carrots

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Prep Time: 5 minutes
Cook Time: 15 minutes


  • 1–2 Tbsp. (15–30 mL) canola oil
  • 1–2 cups (250–500 mL) trimmed Brussels sprouts or cauliflower or carrots
  • salt and ground black pepper to taste


  1. Heat canola oil in a 10–12″ (25–30 cm) skillet over medium heat until the oil shimmers. Add vegetables to the skillet and cook without stirring until the undersides turn golden brown, 5–7 minutes.
  2. Stir to turn vegetables over, and cook other sides until golden brown, another 5 to 7 minutes.
  3. Season with salt and black pepper.
Last revised: May 5, 2015

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