Seared Brussels Sprouts

By Martha Rose Shulman

Seared Brussels Sprouts
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(702)
Comments
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For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.

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Ingredients

Yield:Serves four to six
  • 1pound brussels sprouts
  • 3 to 4tablespoons olive oil
  • Salt and freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

103 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 195 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.

  2. Step 2

    Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

Tip
  • Advance preparation: You can make these an hour or so before serving and reheat, but they’re best when served right away.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5
702 user ratings
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Comments

Thomas Burke

My variant on this recipe is: I prefer to steam the sprouts because it's easier to control the degree of firmness. When tender to tip of sharp knive, I transfer to skillet in which I have sauteed a small amount of pancetta (about 2 ounces) and add 1 tablespoon of aged balsamic vinegar. Cook on low heat for about two minutes, tossing to coat the sprouts.

Petar

These turned out great but needed a little extra oomph for my taste buds. I tossed them in some honey and aged balsamic vinegar before putting on the skillet to give them an extra nice layer of caramelization.

Dianna

This is a wonderful dish. My only caution to you is to make sure the Brussel sprouts are really dry or you will have oil all over your stove. Having said that, this will be a go-to recipe for me into the future. Easy. And the sprouts turn sweet. Everyone loved them.

Linda Casey

Brussel sprouts soak up oil so don't be surprised if you have to add additional oil in the cooking process.

Rocky Racoon

Amazing! I always thought roasting was the way to go. These are near perfection.

Worldcurious

So good deglazed with balsamic vinegar.

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