I 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! <3
Crispy Garlicky Brussels Sprouts
The BEST side dish you'll ever make and to top it off, it only takes 20 minutes to make!
- 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
- 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.
- Now that they’re browned you can shake the pan a bit and mix them around. Let them cook a couple more minutes.
- 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.
- Next, mix it all together. Season with salt, pepper and a little crushed red pepper. TASTE one (or two) adjust your seasonings.
- Eat the whole pan!