For delicious Brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavour that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavour.
You can make these an hour or so before serving and reheat, but they’re best when served right away. Sometimes even right away is not fast enough..
Serves 4-6
- 500g Brussels sprouts
- 3 to 4 tablespoons olive oil
- Salt and freshly ground pepper
- Trim the ends off the Brussels sprouts, and cut in half lengthwise through the stem end.
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat.
- When the skillet is just short of smoking, place the Brussels sprouts cut side down in the oil.
- Turn the heat to medium, and sear on one side until nicely browned, about three minutes.
- Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes.
- Some of the leaves can be charred dark brown or black.
- Remove from the heat, season with salt and pepper and serve.