Pan Seared Brussels Sprouts Food

SEARED BRUSSELS SPROUTS

Steps:

• 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.

PAN ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

PAN-SEARED BRUSSELS SPROUTS

Steps:

• Gather the ingredients.
• Trim the stems off the Brussels sprouts and then halve them lengthwise. Keep any outer leaves that fall off.​
• Over medium-high heat, heat the oil in a wide skillet or sauté pan and place the Brussels sprout halves face-down in the oil.
• Arrange any loose leaves over the tops, as if you're covering the sprouts with little blankets.​
• Let the sprouts brown in the oil for about 5 minutes, after which time you can turn them with tongs. They should be a beautiful golden brown. If not, leave them face-down until they have a nice color, then flip them over.​
• Add the stock to the pan, which will create quite a big sizzle. Sprinkle salt over the Brussels sprouts.
• Cover the pan and turn the heat to low. Simmer for about 5 more minutes, after which time the liquid should be mostly gone.
• Swirl a little butter in the pan, adjusting the seasoning with lemon juice, and adding more salt if you want.
• Serve right away and enjoy.

PAN-SEARED BRUSSELS SPROUTS

Steps:

• Slice each Brussels sprout into 5 or 6 slices.
• Mix Dijon mustard and honey together in a small bowl.
• Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.