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De-mystifying Brussel Sprouts. Yes, we're going there.

Updated: Jul 7, 2020

Raise your hand if you've ever been personally victimized by this vegetable.

Well, same. But I'm here to tell you it doesn't have to be this way.

I used to HATE this vegetable. I would run from the kitchen when my mom cooked these as a side for dinner. My little brother would spend an hour crying at the dinner table. It was traumatic for the whole family. Fortunately, I've come a long way since my angsty teenage days and my brother survived the forced vegetables. (Love you mom!)

Brussel Sprouts are a hidden gem. Yeap, you heard me right. I know this sounds crazy, but when done correctly they absolutely taste delicious. When my mother-in-law (lovingly called my "other mother") showed me this recipe from America's Test Kitchen, I made them TWO times a week.

Whenever I want something nutritious and quick, this is my new go to. These sprouts only take ten minutes. I can't do anything in ten minutes! ...Except make these perfect sprouts.

I will show you that you CAN indeed cook this bad rep veggie. I promise that this recipe will change your relationship with them.

Usually, I serve them with my miso-butter salmon to boost my vitamin intake, as a way to make a steak plate more colorful, dashed on a chicken and tri-color quinoa "power bowl", or sometimes just devour them by themselves.

"Please give us another chance!"


Brussel sprouts

Pan Fried Brussel Sprouts


  • Brussel Sprouts (These should be small brussels, not big orbs.1 inch in diameter)

  • 1 tablespoon of Sea Salt

  • 5 tablespoons of Olive Oil


  1. Start with a COLD pan. It seemed weird at first to me but trust me, I promise there is a method to the madness. Do not preheat your pan. Okay? Just don't!

  2. Wash and dry your sprouts. I use a colander to rinse off any dirt. Make sure they are completely dry before cooking because water and oil don't mix.

  3. Cut the sprouts in half. (Hint: They should be able to lay on the flat part of the cut.)

  4. Add 5 tablespoons of olive oil to your cold pan.

  5. Lay the sprouts down flat on their cut side.

6. Cover the pan with a lid and turn on medium-high heat.

7. Cook for 5 minutes with the lid ON.

8. Cook for another 5 minutes with the lid OFF.

(I cook these babies until I can see some crispy edges appearing. I like mine extra brown to give them some crunch, so cooking time may very).

9. Sprinkle with sea salt and enjoy!

Fun facts: For more information on why you cut the sprouts in half, why tiny sprouts are important, why you cook with the lid on and more head to America's Test Kitchen.

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