Pumped-up Brussels Sprouts: Simple, Quick, & Healthy
When cooked properly, Brussels sprouts taste fantastic, even addictive. While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have a rich, caramelized flavor, and a tender, satisfying (but not mushy!) texture. Do not over-crowd your pan, which will lead to uneven cooking.
Ingredients
- 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
Instructions
- 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.
Notes
Throwing some garlic in the pan about half way during cooking gives another boost in flavor. The nuttiness of the garlic is a delicious combination with the sweet/sour vinegar and the crisp sprouts.