Crispy, Crunchy, Simple Brussels Sprouts
Description
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.
Ingredients
Instructions
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Prepare your brussels sprouts for cooking by trimming off the brown ends, and cutting each one in half.
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Preheat a large sauté pan over high heat, and add the neutral oil.
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Add the halved brussels sprouts, very carefully arranging them in the hot pan so that the cut side is facing down.
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Add a sprinkle of Kosher salt, and continue to cook.
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Once the contents begin to sizzle loudly, reduce the heat the medium, and cook until the cut sides are golden-brown in color.
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Remove the cooked brussels sprouts from the heat, taste, and add additional salt and a drizzle of extra virgin olive oil, if desired.
Note
These are enjoyable even if served at room temperature well after they are cooked.
