Pan-Browned Brussels Sprouts

Adapted via Gourmet
Serves: 4

♦ 1 pound brussels sprouts
♦ olive oil
♦ kosher salt
♦ freshly ground black pepper
♦ garlic, sliced
♦ 1 lemon, halved

Trim the bottoms of each sprout, then slice in half. Toss with oil, salt and pepper in a large bowl, and set aside. Heat a 12-inch cast iron skillet over high heat. Working quickly, dump sprouts into skillet and arrange them cut-side down. Cover with a lid, and allow to cook (undisturbed) for just over a minute. Open lid and add a splash of water, gently pushing the sprouts to redistribute them in the pan – place the cover back on and set a time for 3 minutes. Remove the lid and add the garlic; cook for 1 minute, stirring the sprouts as needed. Add the lemon juice, and remove the pan from the heat. Return the lid to the pan, and allow sprouts to sit for an additional minute. Season to taste with salt and pepper, and add more lemon juice if needed or desired.

To read more about this dish and my musical pairing, click HERE.

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