Sautéed Brussels Sprouts

Last updated: Wednesday August 18, 2021

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts. They are crispy, caramelized, and so good!

Ingredients

1

-

Lb.

Brussels Sprouts

2

-

Tbs

Extra Virgin Olive Oil

-

1/2

tsp

Kosher Salt

-

1/4

tsp

Coursely ground black pepper

1

-

Tbs

Balsamic Vinegar

2

-

Tbs

Pine Nuts (or optionally chopped raw walnuts, almonds, or pecans, or pumpkin seeds)

1

-

Tbs

Chopped Fresh Parsley (or other herbs)

1
-
Handful
 Grated Parmesan

Directions

  1. Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  2. Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  3. Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Temperature: Medium to Hot Skillet
Cook Time: 12-14 Minutes
Yield: 1 Lb. sauteed Brussels Sprouts

Theo and Nancy Black