Crispy Skillet Brussels Sprouts
Crispy Skillet Brussels Sprouts
Another simple vegetable side dish. Spend a few minutes prepping the Brussels sprouts (cutting, truffle oil and seasoning), transfer to a skillet and throw them in the oven for 25 minutes. That’s it. I would recommend setting a timer so you can focus on your main dish and getting the rest of dinner ready.
Servings
4
Prep time
35 min
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 tablespoons truffle oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 tablespoons balsamic vinegar (optional)
Preparation
Preheat oven to 450˚.
Cut off the brown ends of the Brussels sprouts. Slice them in half lengthwise and place them in a large bowl. Try to retain as many outer leaves as possible. These will get nice and crispy when you roast them in the oven. Mix them in a bowl with the truffle oil, salt and pepper.
Pour the truffle oil in the skillet. swirl the pan to make sure the bottom of the pan is coated in oil.
Place the Brussels sprouts in the skillet, cut side down.
Roast for 20-25 minutes, or until the tops are nice and brown and crispy. Don’t shake or stir the pan!
For the crispiest sprouts, you can eat them as is.
Optional: When the sprouts are done, pour the balsamic vinegar over the sprouts and toss.
Serve immediately.
Cook time:
10 minutes preparation, 25 minutes cooking
Serves:
4
Source:
Adapted from A Couple Cooks
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by Sonja and Alex Overhiser
