For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.
Ingredients
- 1 pound brussels sprouts
- 3 to 4 tablespoons olive oil
- Salt and freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
153 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four to six
Preparation
- Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.
- Advance preparation: You can make these an hour or so before serving and reheat, but they’re best when served right away. Martha Rose Shulman can be reached at martha-rose-shulman.com.
15 minutes
Dining and Cooking