I love Brussels Sprouts! And they have recently come in to common favor around our home town. Our favorite “The Native Kitchen” in Swannanoa, North Carolina has them as an appetizer and as a side, so I decided to try making them at home and wanted to share the idea and the recipe. I hope you enjoy them for “Happy Hour” in your home soon.
Like many vegetables, brussels sprouts are delicious when cooked very little. This allows for enhanced nutrition as well as a beautiful presentation, but requires the simple step of blanching and shocking to maintain the vibrant color and texture. Simple submerge the halved brussels sprouts in boiling salted water for approximately 1 minute, then remove with a “spider” – or skimmer, and immediately plunge into ice water.
Dry the drained brussels sprouts before adding to a heated cast iron skillet with olive oil to avoid a spattering of hot oil – ouch! – and quickly brown them before placing in a 400° oven for about 10 minutes.
Remove them from the oven and while hot, sprinkle with sea salt and cracked pepper. Serve hot with a dish of grated parmesan and cracked pepper with sriracha mayo for dipping. Enjoy!!
- 1 lb. Brussels Sprouts, halved
- 2 Tbsp. Olive Oil
- Sea Salt to taste
- 1 oz. Parmesan Cheese, grated
- ½ tsp. Cracked Black Pepper
- ⅓ c. Mayo
- 1 Tbsp. Sriracha
- ¼ c. Ketchup
- 1 tsp. Fresh Squeezed Lemon Juice
- Preheat the oven to 400°.
- Halve the individual brussels sprouts.
- Blanch the brussels sprouts in boiling water for 1 minute, then shock by plunging into ice water.
- Drain and dry the brussels sprouts with a paper towel.
- Heat 2 Tbsp olive oil in a cast iron skillet. Add brussels sprouts to the hot skillet and sear until browned.
- Place the skillet in a hot oven and pan roast for approximately 10 minutes.
- Remove, dust with sea salt and serve hot with parmesan cracked pepper and sriracha mayo for dipping.