Sauteed Brussels Sprouts Recipe

Tender on the inside with a beautifully charred, caramelised crust, these crispy pan-seared Brussels sprouts are tossed in a splash of tangy balsamic vinegar and toasted nuts. finished with fresh herbs and a crumble of cheese, it is an effortless, flavourful side dish that turns humble veg into a delicious dinner star.

Ingredients

• 1 pound Brussels sprouts trimmed and halved

• 2 tablespoons extra virgin olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 tablespoon balsamic vinegar or lemon juice

• 1 to 2 tablespoons raw pine nuts or chopped raw walnuts, almonds, or pecans (optional)

• Chopped fresh herbs like parsley cilantro or mint (optional)

• A handful of Parmesan feta, or goat cheese (optional)

Instructions

1. Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
2. Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
3. Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.