Trim the Brussels sprouts, remove any dry leaves, and slice them lengthwise.
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat and place the Brussels sprouts in a single layer, cut side down. Fry for about 3-4 minutes, just until a golden color appears.
Season the Brussels sprouts with garlic powder, paprika, salt, and pepper.
Add the vegetable broth and cover the skillet with a tight lid. Cook with the lid on for about 4-5 minutes, or just until the liquid disappears. Serve immediately.
How to Store
You can store these Skillet-Braised Brussels Sprouts in an airtight container once they have cooled. They can stay in the fridge for up to 4 days. Reheat them on the stovetop, or in the oven or microwave until warmed through.
Add-ins and Substitutes
Substitute other seasonings. You can add other seasonings to this dish, such as cayenne pepper, onion powder, cumin, lemon pepper, or even nutritional yeast for a cheesy flavor.
Add vinegar. Bring out some sweeter, tangier notes by adding balsamic vinegar to these Skillet-Braised Brussels Sprouts.
Make it with different vegetables. In addition to the Brussels sprouts, you can add chopped sweet potatoes, green beans, broccoli, asparagus, or onion.
Add lemon juice. When they're done cooking, splash some lemon juice over the Brussels sprouts before serving. This will add a bright citrusy flavor to this savory, earthy veggie.