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Recipes – № 32

Pan Seared Brussels Sprouts

Giving justice to the unloved Brussels sprout

Brussels sprouts, like many other members of the brassica family (think cabbages, cauliflowers, turnips or broccoli), typically don’t get much love from eaters. Also in common with these other vegetables, I believe that’s mostly due not to some inherent flaw but because they don’t get much love from cooks either. It doesn’t take much to turn Brussels sprouts from a soggy, bland imposition into a crisp, flavorful treat. Brussels sprouts are at their best when they retain some bite. At the same time, they develop wonderful aromas when browned. To achieve the holy grail of browned crispness, fry them hot and fry them fast, ideally in a cast iron pan.

Serves 4 as a side

1 lb Brussels sprouts

3 Tbsp olive oil

Fine sea salt

 

Clean the Brussels sprouts by removing the stems and any blemished outer leaves. Cut them in half or quarter them if large. Heat a large cast iron pan over medium high heat. When the pan is hot, add 2 Tbsp of olive oil, Brussels sprouts and some salt. Pan fry, shaking the pan every few minutes, until many of the Brussels sprouts’ surfaces have caramelized and until the consistency and taste is no longer raw, but before they lose their bite. Taste to follow their progression. It should take 8 to 12 minutes, depending on their size. Taste for salt and add as needed. Toss with a fresh Tbsp of olive oil and serve.

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