pan roasted brussels

Yes, yes, I know. We eat brussels all the time. But… we eat them in a variety of different ways depending on how, when and why we are serving them.

And this way? Just might be my absolute favorite.

There is something about pan roasting them, stove-top style, in a cast iron skillet, that imparts flavors that you just don’t find in the oven or air fryer. (Now, don’t get me wrong… I absolutely love eating them those ways as well). But, there is something about simply tossing them with shallots, oil, salt and vinegar that brings out the very best flavor a brussel can have.

I kid you not, I could eat these every single day.

Ingredients:

2 clamshells of brussel sprouts, trimmed and halved

1 large shallot, sliced

1 1/2 Tbsp rice wine vinegar

4 Tbsp evoo

1 1/2 tsp salt

Directions:

Heat a large cast iron skillet on medium high heat.

In a large bowl toss trimmed and halved brussels and shallots with evoo, salt and vinegar.

Using a slotted spoon, transfer brussels and shallots to preheated skillet. After about 5 minutes, stir veggies. Continue to sauté for another 10 or so minutes, stirring every few minutes so that veggies brown but don’t burn.

Brussels should have a bite to them, but not taste bitter, when done. They should not be mushy.