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Fall is upon us, and the holiday season is right around the corner. While considering a vegetable-centric holiday table this year, consider a large bag of Brussels sprouts prepared different ways.
The first version is pan-roasted, with delicious, almost burnt bits; the other is a lemony, thinly sliced version. Each one takes only minutes to cook once in the pan, and either can change the mind of any Brussels sprouts naysayer.
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Optional glaze: 1/2 tablespoon balsamic vinegar and/or 1 teaspoon honey
Directions
- Trim the stem end off the sprouts and discard. Cut each sprout in half lengthwise (or in quarters if it is a big one).
- Heat a large cast iron skillet over medium-high heat until very hot, about 3 to 4 minutes.
- Add the olive oil and when it starts to shimmer, about 30 seconds or a minute later, add the Brussels. Give the pan a good shake to let things settle, then let the Brussels cook, undisturbed, for about 3 minutes. Toss the Brussels around and continue to cook until the sprouts are just tender and blackened in places, about 3 more minutes.
- Season with salt and pepper and add the glaze ingredients, if using. These sprouts are delicious simply seasoned but the sweet and sour glaze arguably makes them even better.
- Remove from the heat and try to serve before all of the crispy bits get eaten straight out of the pan.
- Calories: 155
- Total fat: 11 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 70 mg
- Total carbohydrate: 10 g
- Dietary fiber: 5 g
- Total sugars: 6 g
- Protein: 5 g