Friday, August 24, 2012

Pan-Roasted Brussels Sprouts

The first time Justin or I ever had Brussels sprouts was in England during our honeymoon. We stayed with a friend in the city of Kenilworth for the first few days we were there, and her roommate made oven-roasted Brussels sprouts one night. Brussels sprouts get a pretty bad rap, so I wasn't particularly excited about it but figured I'd try them anyway. I'm glad I did because they were surprisingly tasty. The key, apparently, is to prepare and cook them properly.

Despite being more of a cold-weather vegetable, Brussels sprouts have appeared on almost every grocery list we've made this summer. Justin has become a bit obsessed with them. It's become his go-to answer every time I ask, "What should we have on the side?" This is the really simple, reltively quick way we've been preparing them lately.


15-20 Brussels sprouts
2 tbsp olive oil
1/8 tsp season salt
Pinch of pepper


Cut the root end off of each sprout, and discard the end and any leaves that fall off. Cut each sprout in half from end to end.

Heat olive oil in a pan with a lid over medium-low heat. Add sprouts and stir to coat with oil. Cover pan and cook 5 minutes, stirring occasionally. If the pan starts to dry out, add a tablespoon or two of water to help keep the sprouts moist. Sprinkle Brussels sprouts with season salt and pepper and continue cooking, covered, for 5 more minutes. Again, add a little water if and when the pan starts to dry out. Turn the heat up to between medium and medium-high. Cook sprouts 5 more minutes, stirring occasionally. (During this last period, you're looking for the sprouts to start browning in spots.) Remove from heat and serve immediately.

Servings: 2

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