Pan-Seared Brussels Sprouts: A Quick, Tasty Treat

Pan-seared brussels sprouts are a delicious and healthy side dish that is perfect for a holiday dinner or a weeknight meal. They are also a great on-the-go breakfast item. This cooking method brings out the flavour of the sprouts and gives them a rich, caramelized taste and a tender, satisfying texture. The key to successful pan-searing is to use a heavy-bottomed pan, heat oil over medium-high heat, and cook the sprouts until they are caramelized and tender but still slightly crispy. You can also add a splash of acid, such as lemon juice or vinegar, to balance the flavours. With just a handful of ingredients and simple preparation, this dish is a quick and easy way to enjoy your Brussels sprouts.

Trimming and halving the sprouts

Firstly, it is recommended to wash your Brussels sprouts to remove any dirt or residue. This will ensure your sprouts are clean and ready for trimming.

Next, use a sharp knife to cut off the tough stem end of each sprout. Be sure to trim the ends off, removing any discoloured or damaged parts. This will create a flat base for halving the sprouts. You can also remove any yellow or damaged outer leaves at this stage.

Now, with the stem end trimmed, cut each sprout in half lengthwise. This will expose more surface area for searing, creating a beautiful golden brown colour and that sought-after caramelised flavour. Keeping the sprouts uniform in size will also help ensure even cooking.

At this point, you may want to keep any outer leaves that fall off. These loose leaves can be added to the pan and will become deliciously crispy.

By trimming and halving your Brussels sprouts, you are not only ensuring they cook evenly but also increasing their surface area, which will result in more of those delicious caramelised flavours. Now that your sprouts are prepared, it's time to heat up your skillet and cook them to perfection!

Heating oil in a pan

For this step, it is recommended to use a heavy skillet, preferably cast iron, and a generous amount of oil to ensure the sprouts caramelize. Olive oil is a good option, but it should not be an expensive one with a strong flavour. Canola oil is another option as it does not burn at medium-high heat.

Once the oil is hot, it is time to add the Brussels sprouts. Place them cut-side down in the oil and leave them undisturbed for a few minutes to allow them to brown and develop a nice caramelized sear. This usually takes around 5 minutes, but the time may vary depending on the heat and the size of the sprouts.

After the sprouts have browned on one side, it is important to stir or flip them over and cook the other side. This ensures even cooking and browning. At this point, you can also add some spices, such as salt and pepper, to taste. Continue cooking and stirring until the Brussels sprouts are browned all over and tender.

In total, the cooking time for pan-seared Brussels sprouts is typically around 10 minutes, making it a quick and easy side dish.

Adding the sprouts to the pan

When adding the sprouts to the pan, you want to ensure that your oil is hot. Place your sprouts cut-side down in the oil and leave them to brown. You can also add any loose leaves that fell off the sprouts when you were trimming them. You can also add a little butter to the pan at this stage.

How long you leave the sprouts to cook will depend on how crispy you like them. If you prefer them softer, you can steam them first to control the degree of firmness. If you like them charred, leave them for around 3 minutes on a medium heat, or until they are a beautiful golden brown. If you like them with a little more bite, leave them for up to 7 minutes.

Once they are browned on one side, turn the sprouts over and cook on the other side. You can also add the stock to the pan at this point, which will create a sizzle. Cover the pan and turn the heat to low. Simmer for about 5 minutes, or until most of the liquid has evaporated.

Finally, season with salt and pepper, and a squeeze of lemon juice to taste.

Sprouts browning in the oil

When pan-searing Brussels sprouts, it's important to achieve the right level of browning. This is a result of the Maillard reaction, a chemical reaction between the food and oil, which gives the sprouts a toasty, charred flavour.

To get the sprouts to brown in the oil, heat the oil in a large, heavy skillet over medium-high heat. Place the sprouts cut-side down in the oil and let them sear. The cut side will brown, as will some of the leaves, giving them a charred flavour. You can use olive oil or another oil that does not have a strong flavour.

Brussels sprouts should be browned for about 3-5 minutes on each side. You want them to have a beautiful golden brown colour. If they are not browned enough, leave them a little longer before turning them over with tongs.

If you are using a cast-iron skillet, you can start with a cold pan and cook the sprouts for a bit longer. This can make it easier to handle the sprouts as you place them in the pan.

Adding seasoning and serving

Once your sprouts are cooked, it's time to season and serve.

For a simple seasoning, a pinch of salt and pepper will do. You can also add a squeeze of lemon juice to taste.

If you want to get more creative, you can add a splash of acid to balance the flavours. This could be balsamic vinegar, lemon juice, or even pickled onions. You could also add some herbs like parsley, cilantro, or mint. A handful of nuts, such as pine nuts, walnuts, or pecans, can also add a nice crunch. If you want to add some cheese, Parmesan, feta, or goat cheese are all good options.

When serving, keep in mind that Brussels sprouts are best enjoyed right away. They can be reheated, but this can affect their texture.

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Frequently asked questions