Sautéed Brussels Sprouts
recipe by Erin Clarke at Well-Plated
Ingredients:
- 1 lb. Brussels sprouts trimmed and halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar or lemon juice
Directions:
- Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to coat the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
- Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender on the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar. Transfer the sprouts to a serving plate. Makes 4 servings.
This is how I like to cook Brussels sprouts too. My favorite variation is to add sliced shallots after the initial caramelization of the sprouts, and at the end, a squeeze of lemon juice, a little lemon zest, and a dash of nutmeg. I’m thinking a drizzle of honey (with the lemon juice) or maple syrup (with the balsamic vinegar) would not be amiss to finish them off. Here are Erin’s favorite variations…
VARIATIONS:
With Bacon – Dice 4 slices of bacon, and cook them in your skillet. Once crispy, remove to a plate. Then, cook your sprouts in the bacon drippings. Top your finished sprouts with the crispy bacon pieces. YUM!
With Herbs – Add a tablespoon of fresh herbs to your sprouts at the end. I used parsley, but cilantro and mint would be delicious too. (Gennaro Contaldo uses rosemary and sage finely chopped and combined with breadcrumbs, cheese, and lemon zest.)
With Parmesan – Toss a handful of Parmesan over the sprouts at the end. Feta and goat cheese are other, super tasty options.
With Onions – Add ½ cup of thinly sliced onions to the pan with your Brussels sprouts. They’ll crisp and caramelize in a most excellent way.
With Toasted Nuts – Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end. Continue stirring, allowing the residual heat from the pan to toast the nuts. Pine nuts. walnuts and pecans are our favorites.
TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently reheat leftovers in a large skillet over medium-low heat until warmed through. You can also microwave the Brussels sprouts on a microwave-safe plate until warm. Add fresh toppings as desired.
Did you see the Brussels sprouts leaves at Freedom Valley Farm? They look like collards, but are more tender and cook quicker. Click for more on how to use them.
