- 1/2 cup or more high-heat oil, such as grapeseed or canola, divided
- 2 pounds small Brussels sprouts, ends trimmed, halved through the core, divided
- 1 teaspoon coarse kosher salt, divided
- Place a large, heavy skillet over medium heat, and add 1/4 cup oil.
- When oil is hot, place half the Brussels sprouts in the pan, cut side down. Sprinkle with 1/2 teaspoon salt. Sear until the bottoms are a dark, nutty brown, about 2 minutes.
- Use tongs to flip each Brussels sprout over individually, and then brown them on the round side; this ensures they’ll cook evenly.
- When done, the sprouts should be soft on the outside with only residual crunch inside. The best way to judge doneness is to taste one. If any of the pieces are well browned but still too crunchy, cover the pan and continue to cook, reducing the heat if necessary to keep them from burning.
- Once done, transfer the sprouts to a bowl.
- Repeat with the remaining oil, remaining Brussels sprouts, and remaining salt.
- Combine both seared batches, and serve. These are best served the same day.
Photo by Getty Images/LauriPatterson
Brussels sprouts absorb a great deal of oil as they cook; the generous amount called for here ensures they’ll brown evenly, without drying out and burning. You’ll need to sear them in batches. If possible, choose smaller Brussels sprouts, which are easy to cook thoroughly without burning. Cut larger Brussels sprouts into quarters, searing both cut sides before flipping them over.
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Ronna Welsh is the owner of Purple Kale Kitchenworks, a cooking school in New York, where she teaches simple yet creative cooking strategies. These recipes are printed with permission from her book The Nimble Cook (Houghton Mifflin Harcourt).