I have always liked brussels sprouts, but this fall I discovered a new way of cooking them, and that “like” has turned into LOVE – we’ve been eating them this way at least twice a week. Cooked over low heat with a smidge of olive oil and salt in a cast iron skillet, these baby cabbages end up caramelized and sweet and nutty tasting, with none of the bitterness that some people hate about brussels sprouts. They’re even better with a dusting of cheese on top. I will fight you for the last sprout. I will.
Brussels sprouts generally take a bit of work, what with the trimming and peeling off of the outer leaves. However, in my book, it’s totally worth it – especially when you cook them this way! – because they taste great and they’re great for you. Look for small-ish sprouts with tightly closed leaves. If you can find them still attached to the stalk, even better! These sprouts in particular were quite tiny and light green, and were grown locally at Vantreight Farms in Saanich :).
Skillet “Roasted” Brussels Sprouts
This is barely a recipe – more a method. Super easy. Makes about 2 servings. Inspired by 101 Cookbooks.
Cut the ends off several handfuls of brussels sprouts, peel off any blemished outer leaves, and cut them in half (if they’re really tiny you can leave them whole). You want to end up with about 2 cups of halved sprouts.Rinse the sprouts with water, drain well, and toss with a light drizzle of olive oil. Heat about 1 tsp olive oil in a large cast iron skillet over medium-low heat. When the pan is hot, add the sprouts – they should sizzle ever so slightly. Arrange them cut-side down in a single layer, and sprinkle with a few pinches of coarse salt. Cover and cook for 5 minutes, then remove the lid and stir the sprouts a bit to turn them over. They should be looking nice and browned on one side. Cover and cook again for 2-3 more minutes, until caramelized and crisp-tender and still vibrantly green. Remove from the heat and sprinkle with grated cheese (parmesan, gouda, gruyère) to serve.