This month’s “Savor Cooks” recipe features Brussels sprouts. Try our recipe for Simple Skillet-Roasted Brussels Sprouts. They’re both tender and crispy and take less than 10 minutes to cook.
Brussels sprouts are very versatile. Enjoy them raw and thinly sliced in salads, or halved and roasted (check out our recipe for Roasted Brussels Sprouts with Delicata Squash and Pecans that we created for verywell last year), steamed or sautéed. Brussels sprouts pair well with sour flavors like lemon or vinegar, creamy cheese and chopped nuts, sweet red onion or maple syrup, or spicy red pepper flakes.
Don’t forget to check out our Food of the Month post on brussels sprouts.
This recipe comes from America’s Test Kitchen. The technique is genius. Halved Brussels sprouts get placed face down in a cold skillet, drizzled with olive oil, then covered and cooked for 5 minutes, allowing them to steam and brown all in one. Lid off and a few more minutes of open air sautéing, then they are done and ready to dress with lemon juice or any kind of “dressing” that you crave.
A hefty squeeze of lemon is really all these bright green veggies need, but if you want to get creative, try mixing the lemon juice with tahini (sesame paste), garlic powder and salt and drizzling over the veggies. Finish with a few dashes of paprika or fresh chopped herbs like dill or parsley.
Or, try a miso based dressing (see our recipe here).
- 1 pound small sized Brussels sprouts, trimmed and halved
- 5 Tablespoon extra-virgin olive oil
- 1 Tablespoon lemon juice
- salt and pepper, to taste
- Arrange halved Brussels sprouts in a single layer, cut sides down, in a 12-inch nonstick skillet. Drizzle oil over the sprouts. Cover skillet with a tight fitting lid, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
- Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning.
- Off heat, serve with lemon juice and a pinch each of salt and pepper.