Tuesday, March 1, 2011

Delicious Brussel Sprouts - yes!

I have this terrible aversion to Brussel Sprouts going back to when I was knee high to a grasshopper (just wanted to say that!)  My mom who I don't think reads this blog, had a habit of boiling them and then putting butter on them for dinner.  GROSS!

The best way to have Brussel Sprouts in my opinion is the combination of pan fried and roasted.  Start with a pan you can put in the oven.  I love to use my big casted iron skillet which I bought one year with my Xmas money.

Heat the pan over medium-high heat without the butter in it.  Cut the Brussel Sprouts in half.  After 2-3 minutes of the pan heating up, drop in the butter.  It should sizzle right away.

Spread the butter around the pan then lay the brussel sprouts flat side down in the pan.  Let them cook for 5-7 minutes undisturbed (yes, DON'T stir or flip or nothing)  Put the pan in the oven under the broiler for 3-4 minutes (or less) until the tops start to brown.  Scoop  them right onto plate and watch them get eaten!


  1. I confess. I’ve never had even one Brussels sprout, and only saw how they grow at Trader Joe’s this past fall. Since I was called “Brussell” before I was born (Brenda if a girl, Russell if a boy), I just might have to give your recipe a try.

  2. I like the Brussell name - not sure I could pull off using it in public....

    My mom used to make Brussel Sprouts boiled with butter. Horrible!