Brussels sprouts are compact rounded leaves tightly bound into individual spherical-shaped heads ranging in diameter of one to two inches when mature. The flavor is bittersweet similar to cabbage. The younger the Brussels sprouts carry a sweeter, more palatable taste.
Brussels sprouts' traditional cooking methods include roasting, braising, or pan-frying them in butter with savory accouterments such as garlic, shallots, thyme, rosemary, and sage. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the sweeter and the less bitter tendencies it will have.
Store Brussels sprouts in a plastic bag in your refrigerator's crisper, where they'll keep for at least one week, if not a little longer.
Sauted Brussels Sprouts
1 pound Brussels sprouts trimmed and halved
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar or lemon juice
1 to 2 tablespoons raw pine nuts
Chopped fresh herbs like parsley
A handful of Parmesan
- Heat a large cast-iron over medium-high for 4 minutes. Add the oil. As soon as the oil is hot 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.
- Add the salt and pepper. With a wooden spoon, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender on the inside, about 6 to 8 additional minutes.
- Remove the pan from the heat. Stir in the vinegar, then the pine nuts. 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. As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle them with fresh herbs. Enjoy hot.