Pan-Seared Brussels Sprouts
This is an easy way to prepare brussels sprouts so that they turn out firm to the bite but still tender, and searing them give them a wonderful caramelized flavor.
- 1 lb. Brussels sprouts (or as many as will fit face-down on your skillet)
- 1 Tbsp extra virgin olive oil
- 1/3 cup chicken stock
- Kosher salt to taste
- Freshly squeezed lemon juice, to taste
- Trim the stems off the brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.
- Over medium-high heat, heat the oil in a wide skillet or sauté pan, and place the brussels sprouts halves face down in the oil. Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.
- 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.
- Add the stock to the pan, which will create quite a big sizzle. You can sprinkle some Kosher salt over the brussels sprouts now. Cover the pan and turn the heat to low. Simmer for about five more minutes. The liquid should be mostly gone by now.
- You can swirl in a little butter now, adjust seasoning with lemon juice and Kosher salt and serve right away.
Also see: What is Caramelization?
Note: When overcooked, brussels sprouts will release a sulfur compound, producing an unpleasant smell and flavor. They should be cooked just enough so that they are tender but still retain a good amount of crunch. The sprouts should still have some bright green color. If they've gone drab or gray, they're overcooked.