Sautéed Brussels Sprouts
Sautéed Brussels sprouts are a quick, flavorful side dish that turns humble veggies into something truly special. In just 25 minutes, you’ll have tender, caramelized sprouts with crispy edges and a rich, nutty flavor.
Equipment
- large cast iron skillet
Ingredients
- 1 pound Brussels sprouts, halved
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge, for squeezing
- Flaky sea salt
- Grated Parmesan cheese, or Vegan Parmesan, optional
Instructions
- Heat the oil in a large cast-iron skillet over medium heat.
- Place half the Brussels sprouts, cut-side down, into the skillet. Without moving the sprouts, let them sear for 3 to 4 minutes, until deeply golden brown.
- Toss, sprinkle with half the salt and several grinds of pepper and continue to cook, stirring occasionally, for 5 to 6 minutes, until tender.
- Remove from the pan, add a little more oil, and repeat with the remaining sprouts.
- When the second batch is finished, add the first batch back to the pan and heat until warmed through.
- Turn off the heat, squeeze with lemon, and season to taste with more sea salt or with flaky sea salt.
- If desired, sprinkle with Parmesan or vegan Parmesan, and serve hot.
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