Crispy Brussels Sprouts
To get the crispiest pan-fried brussels sprouts, there is no substitute for a cast iron skillet. The even heat and non-stick surface will give you that hard sear that creates their perfectly crispy texture. You can even serve them right from the skillet for a beautiful, rustic presentation while keeping them warm! Try out our recipe for crispy brussel sprouts that you are sure to love!
INGREDIENTS
Yield: 4 servings
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1pint brussels sprouts (about a pound) – SGC# 191363
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4 to 6tablespoons extra virgin olive oil, to coat bottom of pan – SGC# 053059
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5 cloves garlic, peeled – SGC# 192922
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Salt and pepper to taste – SGC# 052100 & 169540
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1 tablespoon balsamic vinegar – SGC# 128528
PREPARATION
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Step 1
Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
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Step 2
Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
