Caramelized Brussels Sprouts
Ingredients
Instructions
- 1
In a 12-inch nonstick skillet, heat 3 Tbsp of the oil over medium heat.
- 2
Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind or two of black pepper.
- 3
Cover and cook for 3 minutes.
- 4
Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.
- 5
Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
💡 Cook's Notes
Buy Brussels sprouts when they are dark green, with no yellowing or brown spots. Use them within a day or two, and don't overcook. **Roasted:** Toss 1 lb sprouts with 2 Tbsp extra virgin olive oil and 1/8 tsp kosher salt, and roast at 425°F until well browned, about 35-40 minutes. **Steamed:** Cut 1 lb sprouts in half lengthwise and steam 5 minutes, then drizzle with mustard sauce (whisk 2 Tbsp extra virgin olive oil with 2 Tbsp orange juice, 1 Tbsp country Dijon mustard, and 1 Tbsp lemon juice). **Sauté:** Cook 1 lb sliced sprouts and 3 sliced shallots in nonstick skillet with 2 Tbsp extra virgin olive oil until lightly browned and tender. See also: Brussels-Gruyere recipe. <!-- TODO: LINK TO 'brussels-gruyere' -->
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