Sautéed Brussels Sprouts

I remember having brussel sprouts in my elementary school cafeteria. I was seriously scarred! Gray and mushy, these nasty little things have a terrible reputation (for a good reason). But brussel sprouts are only gross when there’s the wrong cook in the kitchen!

Caramelize these babies in some extra virgin olive oil for bright green brussels with lovely golden brown char marks. Slightly crunch on the inside, tender on the outside, this recipe for Sautéed Brussel Sprouts not only changes the negative landscape for brussel sprouts, but veggies in general!

 

Makes: 2 portions

The Ingredients

30 brussel sprouts

~4 tablespoons extra virgin olive oil

Salt to taste

[Optional: 1 clove garlic or juice of a lemon]

 

The Steps

Remove the outside layers of each brussel sprout. Use your knife to cut off any remaining stem and slice the brussels in half.

In a deep pot (to cut back on hot oil splashing), barely coat pot with olive oil. Place one layer of brussel sprouts in the bottom of the pot, cut-side down. With top on pot, turn heat to medium/high. Let sauté for 4-5 minutes, until cut-side is golden and charred in appearance while tops are bright green.

Shake pot with top on to flip over brussels, or toss with spatula. With the top on, sauté for another 1-2 minutes to caramelize a bit more.

Carefully remove from pot. Oil may splatter. Place in bowl. Repeat with consecutive batch(es).

Lightly salt if prefer. Or toss brussels in garlic and a bit more olive oil, or lemon juice.

 

The Steps with Pictures

Remove the outside layers of each brussel sprout. Use your knife to cut off any remaining stem and slice the brussels in half.

In a deep pot (to cut back on hot oil splashing), barely coat pot with olive oil. Place one layer of brussel sprouts in the bottom of the pot, cut-side down. With top on pot, turn heat to medium/high. Let sauté for 4-5 minutes, until cut-side is golden and charred in appearance while tops are bright green.

Shake pot with top on to flip over brussels, or toss with spatula. Place top back on pot and sauté for another 1-2 minutes to caramelize a bit more.

Carefully remove from pot. Oil may splatter. Place in bowl. Repeat with consecutive batch(es).

Lightly salt if prefer. Or toss brussels in garlic and a bit more olive oil, or lemon juice.

 

 

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