|Fresh brussel sprouts, straight from the refrigerator|
|Cleaned and cut|
|Happy little brussels roasting in olive oil with black pepper|
P.S. I haven't tried this recipe in a non-stick pan. I have always used Z's heavy metal pans. They hold the heat really well and I know I can get some browning or caramelizing to take place in these pans. I don't know that I would get the same result in my non-stick. Whatever you have, use! You're still cooking yummy vegetables at home, you can't go wrong with that! Also, I add some of the black pepper to the pan as the brussel sprouts are browning because I think pepper tastes a little different when it's been cooked but you season them the way you like.
Pan Roasted Brussel Sprouts
Fresh brussel sprouts
Peeled and chopped garlic (optional) and however much you like (I think the more the merrier)
Salt and pepper to taste
Chili flakes or a dash of cayenne if you like a little heat
- Prepare fresh brussel sprouts by washing the outside, if you so desire. Make sure they are dry when you cook. When shopping for brussel sprouts, I prefer the smaller brussels and I like to get them all as close to the same size as possible. I like to peel off the outer layer of leaves. This can be time consuming but it's what I like to do. Cut off stem. Cut brussel sprouts in half. To keep everything relatively the same size, I slice the great big brussels into thirds.
- Heat a few tablespoons of olive oil in a heavy skillet over medium heat.
- Place the brussel sprouts cut side down in the hot oil. I suggest tongs. Turn the heat down slightly.
- Cook until browned to desired color, turn over (tongs work great), and turn down the heat a little.
- When almost done cooking and the pan isn't so hot it will brown the garlic, add the salt and garlic.
- When finished cooking, season to taste with salt, pepper, and chili. Enjoy!