Brussels sprouts are one of my favorite vegetables. I know many people think of them as the evil vegetable of their youth. It’s the one that their parents forced them to eat or didn’t let them get up from the table until they tried them. When I was young we most usually ate them boiled with lots of butter and brown sugar. Of course they tasted good, how can you say something is horrible drowned in butter and brown sugar? This was also the way we ate cauliflower. However, I’ve learned this isn’t the only way or even the best way to eat brussels sprouts. Deep fried, they are amazing. Roasting makes brussels sprouts sing. I’ve also been seeing a lot of raw brussels sprouts salads recently. I need to play around with that one. I think some apple, a few pecans, and a pungent vinegar would make an interesting salad. Pan roasted brussels sprouts are are simple but delicious way eat them.
I picked up two bags of brussels sprouts at my local market. I love when I can find whole stalks of brussels sprouts at the farmer’s market. I trim the bottoms of each sprout and peel off the first couple leaves. Usually they are dirty or damaged-such tender little sprouts. I also rinse them just to keep them clean.
To pan roast them I add a tablespoon of oil in a heavy pan. This is my favorite Staub sauté pan. It has a honey combed bottom which helps with browning. The lid has a nail head texture which assists in braising by redistributing the moisture in the pan. I didn’t use the lid for roasting the sprouts except to keep them warm while I finished off the rest of dinner.
Simple preparations of fresh vegetables showcase off their naturally delicious flavor. Brussels sprouts have a mouthwatering nutty flavor when roasted. As long as you don’t overcook them, you won’t find that pungent cabbage flavor that makes so many people turn their nose up about these sprouts.
- 1 lb brussels sprouts
- 1 tbsp fat (coconut oil, grape seed oil, or bacon fat)
- Trim brussels sprouts of ends and any dirty or bad outer leaves
- Rise them in cold water
- Heat fat over medium high heat in a heavy sauté pan (I like a cast iron pan)
- Add brussels sprouts
- Allow vegetables to cook for a minute or two before stirring.
- Cook brussels sprouts for approximately 8-10 minutes total. Until they have soften and brown or caramelized color on several spots
- Sprinkle with sea salt before serving