SEARED BRUSSELS SPROUTS

By BobD

Ingredients

• 4 SERVINGS
• Don't use an expensive olive oil for this dish. It should not have a strong flavor.
• 1 pound brussels sprouts
• 3 to 4 tablespoons olive oil
• Salt and freshly ground pepper

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

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

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.


Advance preparation: You can make these an hour or so before serving and reheat, but they're best when served right away.