I know a lot of you out there wrinkle your noses at brussels sprouts- I was never a huge fan, either, until I learned how to roast them (and every other vegetable known to man) in the oven. But believe it or not, I’ve found an even tastier, simpler way to prepare them- and now, I eat a bowl of brussels sprouts for lunch nearly every. Single. Day.
Try this recipe, though, and see if you don’t start CRAVING brussels sprouts, too. I’m going to give you the simplest version of the recipe, and then give you some optional add-ons at the end.
- 1 lb. Brussels Sprouts
- Garlic salt
- 1-2 Tablespoons Olive oil
- Trim your brussels sprouts and cut them in half lengthwise. (If you’ve never trimmed a brussels sprout before, all you have to do is chop off a bit of the bottom and take off the outermost layer of leaves.)
- Heat the olive oil in a 10-inch pan on a stove over medium heat. A cast iron skillet works really well for this recipe if you have one- I personally love using my wok for pan roasting.
- Put your trimmed brussels sprouts in the pan, sprinkle them with garlic salt to taste (regular salt will do if you don’t have garlic salt), and toss them until they’re coated in the olive oil. Use a spatula to turn all of your brussels sprouts cut-side down.
- Cook until brussels sprouts are golden brown on the undersides (about 8-10 minutes), and don’t worry about them getting too brown- I find the darker they are, the better they taste! Once they’re browned to your liking, toss them about a bit and let them cook a couple of minutes longer.
- At this point, your brussels sprouts are ready to eat– However, I like to turn off the heat, sprinkle shredded Parmesan (or really, any shredded cheese I have on hand) over them, cover the pan with a lid and let them sit until the cheese is melted. This makes for a freaking delicious lunch- or a dinner-guest worthy side.
Once you’ve gotten the basics down, try adding other ingredients to shake things up:
-Sometimes, I add a teaspoon of minced garlic during the last minute or two of cooking for an added kick.
-Finally, if you’re a fan of oven- roasted vegetables, try pan-roasting them on your stove. I typically prepare roasted vegetables on my stove now because I have much more control over the browning process- and I can stir them to make sure they’re cooking evenly. This is a great way to prepare broccoli and cauliflower in particular.