We love this dish as written below, but this method of pan frying sprouts can be used for a multitude of dishes! Play with different vinegars (sherry is great) and herbs, add shaved cheese, drizzle a creamy sauce, or top with toasted nuts or dried/pickled fruit!
Serves 2 as a side dish
10 oz (about 2 ½ cups) Brussels sprouts, ends trimmed & cut in half lengthwise
2 cloves garlic, thinly sliced
1 small or ½ large shallot, thinly sliced
Grapeseed, avocado, or olive oil for cooking
Butter or ghee (optional)
Balsamic vinegar, for finishing
Herb of choice (we especially like thyme, parsley, or cilantro)
Heat a skillet over medium-high heat, and add 2 tablespoons of oil. Check if the oil is hot enough by dropping a sprout in - if the oil bubbles around the edges and you hear that nice sizzling sound, it’s ready! Add your sprouts, cut side down, to the pan (tilting the pan away from you slightly and then adding the sprouts will help prevent hot oil from spitting at you), along with a big pinch of salt. Note: you can fry the sprouts in batches if you need to. Reduce the heat to medium, and let the sprouts cook undisturbed until they’re golden brown (about 3-4 minutes). Add a knob of butter (or a bit more oil, if not using butter) along with the garlic and shallots, and give the pan a few tosses to mix everything together. Moving things around often to prevent the shallot and garlic from burning, cook until shallots and garlic soften and brussels are tender throughout, another few minutes (if you see them ‘jump’ in the pan, that’s a good indication that they’re pretty close!). Remove from heat and transfer to a bowl. Repeat the process with remaining sprouts, if necessary.
Add chopped herbs, grated zest from ½ the lemon, and season with salt, a few teaspoons of balsamic, and a squeeze of lemon juice. Top with freshly ground pepper and additional herbs and lemon zest, if desired. Enjoy!