Brussels sprouts are one of those vegetables that people either love or hate – and often the haters were brought up on mushy, cabbage-tasting nasty little balls. However, when you learn a great technique like the one we’re offering, you will never go back to the steamed version. Charred and crispy on the outside, lightly caramelized and meaty on the inside, and ready to serve faster than you can say “Foodie!”, these sautéed Brussels sprouts have become my new go-to quick and easy side dish.
When picking Brussels sprouts, make sure they have no brown spots. The best ones are small (sweeter), and they should be tightly packed. Avoid the trimmed version – the untrimmed sprouts last longer, and tend to hold their flavor.
We also liked the oven roasted, but we found that cooking the sprouts in a pan over high heat cuts bitterness by caramelizing them, creating crispness, and a sweet, nutty flavor.
Pumped-up Brussels Sprouts: Simple, Quick, & Healthy
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons Extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons Serious Foodie Tamarillo Vinegar
- 1/4 cup toasted hazelnuts Optional
- Heat the oil over medium high in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized, about 10 minutes. Salt and pepper to taste.
- Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: toasted nuts, or herbs, or simply enjoy them just as the are.