Seared Brussels Sprouts
Brussels sprouts seared cut-side down until browned and tender, with crisped leaves and a simple salt-and-pepper finish.
Ingredients
- Salt
- Pepper
- Half
- Brussels sprouts
Directions
- Cut off the stem ends of the brussels sprouts, then slice each one in half lengthwise through the stem. Warm the oil in a large, heavy skillet, cast iron if you have it, over medium-high heat.
- Once the pan is nearly smoking, arrange the brussels sprouts in the oil with their cut sides facing down. Lower the heat to medium and let them sear on that first side until well browned, about 3 minutes.
- Flip the brussels sprouts and cook until the second side is browned and the sprouts are tender, 3 to 5 minutes. A few leaves may turn very dark brown or even black, and that is fine.
- Take the pan off the heat, add salt and pepper, and serve.