Pan-Seared Brussels Sprouts
Pan-searing Brussels sprouts is an easy way to prepare the vegetable, and they come out tasting fresh and toasty, not soggy and overcooked.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound Brussels sprouts (or as many as will fit face-down in your skillet)
- 1tablespoon extra-virgin olive oil
- ⅓cup chicken stock
- Kosher salt (to taste)
- 1tablespoon unsalted butter (if you only have salted, adjust the salt accordingly)
- Freshly squeezed lemon juice (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Trim the stems off the Brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.Step 3
Over medium-high heat, heat the oil in a wide skillet or sauté pan and place the Brussels sprout halves face-down in the oil.Step 4
Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.Step 5
Let the sprouts brown in the oil for about 5 minutes, after which time you can turn them with tongs. They should be a beautiful golden brown. If not, leave them face-down until they have a nice color, then flip them over.Step 6
Add the stock to the pan, which will create quite a big sizzle. Sprinkle salt over the Brussels sprouts.Step 7
Cover the pan and turn the heat to low. Simmer for about 5 more minutes, after which time the liquid should be mostly gone.Step 8
Swirl a little butter in the pan, adjusting the seasoning with lemon juice, and adding more salt if you want.Step 9
Serve right away and enjoy.