The perfect crisp and tender Brussels sprouts. Perfect as a side dish with roasted chicken but also delicious on their own with buttery rice.
- 1 pound Brussels sprouts, ends trimmed and sliced in half
- 1/4 cup olive oil
- sea salt and fresh cracked black pepper
- juice of half a lemon or splash of red wine vinegar
- chopped fresh parsley
- grated parmesan cheese
Trim the ends of the sprouts and cut them in half. The cut side will create more space for that glorious browning and it’s always nice to see how Mother Nature made a whole ass cabbage to tiny and cute. Admire all the inner layers because vegetables are actually so cool. All the little outside leaves that fluff off once the end is trimmed? Save those we’ll cook those, too.
Grab a skillet – a pretty big one that has a lid that fits cozy. Nonstick isn’t important and I haven’t tried this recipe in cast iron though I suspect it works just fine. Pour oil into the cold pan. It will feel like a lot of oil and you might be tempted to use less oil but don’t. Trust me on this one, ok? Add the halved Brussels sprouts to the pan with oil, cut side down in a single layer. Sprinkle the little leafy bits on top. Put the lid on the pan.
Place the cold pan with oil, Brussels, and the lid over medium-high heat for 5-7 minutes. Don’t lift the lid. Don’t shake the pan – just let it all go. This is where the magic happens. The Brussels sprouts will create steam as they cook and that lid is helping them steam to tender all while the oil is heating and browning those little babies to golden. After 5-7 minutes, remove the lid, shake the pan around and allow the Brussels to pan fry uncovered for another 5 minutes. Test with a fork for doneness.
Remove the pan from the heat and toss in salt, pepper, lemon juice and parsley. Be generous. Be very cheffy about it. Optional extras: a spoonful of dijon mustard and brown sugar are glorious additions to the acid.