Skillet (Brussel) Sprouts
The only way to eat brussel sprouts. Ok, there’s another way that involves a lot of bacon and bacon grease, but that’s reserved solely for eating with macaroni and cheese. Here’s the Meredith way... Stay tuned for the Zach way!
Equipment
- Skillet (Preferrably cast iron!)
- Spatula
- Knife
- Cutting board
Ingredients
- 18 oz. Brussel sprouts Time Saver: Buy pre-washed and pre-halved (more $)
- 2 Tbsp. Extra-virgin olive oil Or butter (A little extra won’t hurt!)
- 2 tsp. Kosher salt 1 tsp. if using table salt
- 1/4 tsp. Black pepper To taste (Just a little shake!)
Instructions
- If not using pre-washed and pre-halved, wash and trim the sprouts. I prefer to cut off the hard ends, then slice in half.
- If you have a well-seasoned cast iron, whip it out! If not, whip out another skillet.
- Drizzle oil into the skillet (or add butter) and turn to medium heat.
- Add the sprouts. Add the salt and pepper. Stir.
- Let sauté, stirring occasionally to prevent pieces burning, for about 15 minutes. You want them to be softened in the middle, and a little crispy on the outside.
- Feel free to add more salt or pepper if needed. Taste test a few to make sure they aren’t poisonous. ;)
Tried this recipe?Let us know how it was!