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!"
Sincerely,
Brussel sprouts
Pan Fried Brussel Sprouts
Ingredients
Brussel Sprouts (These should be small brussels, not big orbs.1 inch in diameter)
1 tablespoon of Sea Salt
5 tablespoons of Olive Oil
Instructions
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!
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.
Cut the sprouts in half. (Hint: They should be able to lay on the flat part of the cut.)
Add 5 tablespoons of olive oil to your cold pan.
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.