Crispy, Crunchy, Simple Brussels Sprouts
It took me about thirty-seven years to realize crispy, “roasted” brussels sprouts don’t need to be cooked in an oven. With some neutral oil and a hot sauté pan, you can cook the halved brussels sprouts on their cut side until they reach a perfect golden-brown, and then take them off the heat and enjoy. The final result is crispy and cooked without being soggy, where each halved brussels sprout has both vivid green and golden-brown sections.
Note that if you have a lot of brussels sprouts, it’s best to cook them in batches.
Instructions
6 stepsPrepare your brussels sprouts for cooking by trimming off the brown ends, and cutting each one in half.
Preheat a large sauté pan over high heat, and add the neutral oil.
Add the halved brussels sprouts, very carefully arranging them in the hot pan so that the cut side is facing down.
Add a sprinkle of Kosher salt, and continue to cook.
Once the contents begin to sizzle loudly, reduce the heat the medium, and cook until the cut sides are golden-brown in color.
Remove the cooked brussels sprouts from the heat, taste, and add additional salt and a drizzle of extra virgin olive oil, if desired.
Recipe Notes
These are enjoyable even if served at room temperature well after they are cooked.
