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!
Yield: 4 servings
1pint brussels sprouts (about a pound) – SGC# 191363
4 to 6tablespoons extra virgin olive oil, to coat bottom of pan – SGC# 053059
5 cloves garlic, peeled – SGC# 192922
Salt and pepper to taste – SGC# 052100 & 169540
1 tablespoon balsamic vinegar – SGC# 128528
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.
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.