Crispy Garlicky Brussels Sprouts

brussels sprouts2I started eating brussels sprouts about two years ago, give or take, and the only thing I’m mad about is not giving these beauts a chance a long time ago.  I LOVE THEM!!!  Like always, my mama is the one who taught me how to make them. 😉  Have you noticed a pattern here?  Culinary school ain’t got nothin’ on ole’ Syb!  (I know.  That was terrible English.)  Let’s move on.Now, the key to making the BEST brussels sprouts EVER is this:  You HAVE to let them sit cut-side-down in the hot olive oil WITHOUT TOUCHING THEM until they’ve turned brown!  There’s a fine line between browned and burnt.  Although, I will not lie… A little bit burnt isn’t a bad thing when it comes to these!  Once they’ve turned brown you can shake the pan a bit.  Trust me on this!

If you’re cooking for more than 2 or 3 people, I would double this recipe.  Omar and I eat this whole recipe in one sitting.  And to be perfectly honest…I could eat this whole recipe by myself.  That’s how much I love them.  Brussels Sprouts + glass of Cabernet = dinner! And I’m one happy girl!  Go give them a try!  I’m willing to be you’re going to love them! ❤

brussels sprouts3

Crispy Garlicky Brussels Sprouts

  • Servings: 2 - 3
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The BEST side dish you'll ever make and to top it off, it only takes 20 minutes to make!

Ingredients:

  • 1 – 2 tbsp olive oil
  • 1 – 16oz bag of fresh brussels sprouts (not frozen)
  • 1 tbsp minced garlic
  • 2 – 3 tbsp minced purple or yellow onion
  • 2 tsp sesame oil
  • salt and pepper to taste
  • pinch of two of cayenne or crushed red pepper

Directions:

  1. In a large skillet on medium-high heat, heat up the olive oil.  Once the olive oil is screaming hot (not burnt!), add the brussels sprouts cut-side-down.  DON’T TOUCH THEM UNTIL THEY’VE BROWNED.  This takes a good 5 – 7 minutes.
  2. Now that they’re browned you can shake the pan a bit and mix them around.   Let them cook a couple more minutes.
  3. Make a little well in the center of the pan (move the brussels to the edge of the pan).  Add the sesame oil and let it sizzle for a minute.  Then, add the onion and garlic to the sesame oil and let it saute for a minutes or two.
  4. Next, mix it all together.  Season with salt, pepper and a little crushed red pepper.  TASTE one (or two) adjust your seasonings.
  5. Eat the whole pan!

brussels sprouts

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