Skillet Sautéed Brussels Sprouts

These are almost crazy how easy these are. You almost don’t need a recipe. Just a nice hot pan!

People are often pretty shocked to hear that I ever hated any kind of food. I mean, I flew to Noma just for the chance to eat dinner, yet I still have a childhood story of hating something so much, I had to sit and stare at my plate until the lights were turned off.
The battle of the mighty brussels sprout of 1986. I won.

Fast forward to being an adult and again trying to eat everything. While telling my own kids they have to try things at least three times, I had a revelation…

My friends, when you don’t boil a sprout to death, it doesn’t taste like fart!

In fact, brussels sprouts are bitter-sweet and begging for a little heat and acid. They actually make one of the best and quick side dishes around. brusslesprouts

SKILLET SAUTÉED BRUSSELS SPROUTS

25-30 Brussels Sprouts, trimmed and thinly sliced
1 Tablespoon Olive Oil
1 teaspoon Chilli Flakes
1/2 Lemon, juiced and zested
Sea Salt and Pepper, to taste
Trim the bottoms and thinly slice the brussels sprouts – either a knife is fine, but a mandoline makes it quick.
Heat your cast iron pan over medium-high heat and add the of olive oil.
Add your sprouts and don’t stir them right away.  You want a few well browned bits.
Take this time to grab a lemon and zest it over, along with the chilli flakes, salt and pepper. Now stir. There will be some nice charred brown bits and steamed goodness in there. Add juice of 1/2 of the lemon and stir again. They should be about done now. Taste for seasoning and serve.

Feeds 4-6 people as a side.

Published by

Dayna

I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: http://restarteating.com http://veganvisitor.com or my portfolio at: http://www.foodandphotography.com

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