Ready in 25 minutes
I've shocked friends and amazed our kids when they try this very simple, quick side dish. Grilling or braising till slightly brown brings out a sweet caramel flavor that has made it our kid's fav.
10 mins to prep, 15 mins to cook.
"This recipe is fantastic. While I was preparing this my husband came into the kitchen and said he refused to eat them. At the table he tried one and I watched as he had another and another and kept going til he finished them!! "
Wash brussell sprouts and drain.
Slice the heart, or stem, end of a sproat about 1/3 into the main ball to remove the tough stalk part. Throw it away; not recommended for garbage disposal.
Throw away the first few outer leaves away; particularly browned or limp ones.
Slice the sproat in half; toss halves and any loose leaves into mixing bowl. (the half should mostly stay together like a mini-lettuce wedge.)
Continue till all sproats are halved.
Drizzle oil over all the sproats while gently mixing in the salt, pepper & herbs.
Place sproats with flat/cut face down on grill pan, sauté pan or baking sheet (alum covered)
Keep any loose leaves for adding later
Grill or sauté or bake the sproats for 10 mins on med high heat till brown, slight blackening occurs on face down side.
Turn over each sproat; cook for 5-8 more minutes till browning begins.
Toss in extra leaves in last 1-2 mins.
Remove and serve directly.
Cpapenny 1y agoThis is one of those recipes that those who don't like brussel sprouts will eat. And those who like them will love this recipe!
irdp 2y agoSo easy and so delicious... I suggest baking them... And making 2 lbs instead of one!
Kingtutt 4y agoDon't worry about cutting out the stalk. Just wash, cut a bit off the stem and cut lengthwise. Throw on a baking sheet and throw in the oven.
*mich* 4y agoThis recipe is fantastic. While I was preparing this my husband came into the kitchen and said he refused to eat them. At the table he tried one and I watched as he had another and another and kept going til he finished them!!
jChandlerHall 5y agoThe biggest key to your guests enjoying this side dish is to NOT tell them they are eating Brussel Sprouts. Apparently, few people think they like these.. [I posted this recipe.]