Brussels sprouts: 2 ways
Even though it was ninety degrees recently in the Bay Area, the calendar says fall is upon us and the holiday season is right around the corner. While thinking of a vegetable-centric holiday table this year, I purchased a large bag of Brussels sprouts from my local market and tried out two of my favorite preparations.
One version is pan-roasted, with delicious, almost burnt bits; the other a lemony, thinly sliced version. Each one takes a matter of minutes to cook once in the pan, and each will, I think, change the mind of any Brussels naysayer.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Pan Roasted Brussels sprouts:
- 1 pound Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Optional glaze: 1/2 tbsp balsamic vinegar and/or 1 tsp honey
Hashed Brussels sprouts:
- 1 pound Brussels sprouts
- Zest and juice from 1 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon mustard seeds (I did a mixture of yellow and black)
- 1 teaspoon light vinegar (white wine, Champagne, or rice wine all work )
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
Directions
Pan Roasted Brussels sprouts:
- 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 3-4 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.
Hashed Brussels sprouts:
- Place the lemon juice in a large bowl.
- Trim the stem end off the sprouts and discard. Halve the sprouts lengthwise, and thinly slice crosswise.
- As you work, transfer the sliced sprouts to the bowl with lemon juice, tossing to combine.
- Heat a large sauté pan over medium-high heat for a minute or two, and then add the olive oil.
- Add the sprouts, garlic, mustard seeds, and the salt and cook, stirring often until sprouts are slightly wilted, about 5 minutes.
- Add the vinegar, a splash of water, and a few grinds of black pepper. Continue to cook for about 1 minute.
- Remove from the heat, add the lemon zest, and serve.
Nutrition Information (per serving)
Pan Roasted Brussels sprouts:
- Calories: 155
- Fat: 11 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Carbohydrate: 10 g
- Fiber: 5 g
- Sugars: 6 g
- Sodium: 70 mg
- Protein: 5 g
Hashed Brussels sprouts:
- Calories: 154
- Fat: 7 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Carbohydrate: 10 g
- Fiber: 5 g
- Sugars: 6 g
- Sodium: 70 mg
- Protein: 5 g