Imagine a dish that takes a misunderstood vegetable and transforms it into crispy, golden perfection—Brussels sprouts, once shunned by picky eaters everywhere, now rule the plate. I mean, who would have thought that these little green orbs could become the star of your dinner table? Fried to a delightful crisp, they become an irresistible treat, especially when paired with a touch of balsamic glaze—oh, the sweet tanginess!
Steps
- Begin by placing a small skillet over medium heat to toast the hazelnuts. Once they start to release a nutty aroma, transfer them onto a clean kitchen towel. Rub the nuts together inside the towel to remove their skins, then set them aside to cool.
- Trim the stems off the brussels sprouts and slice them in half using a sharp chef’s knife.
- Heat a 12-inch cast iron skillet over medium-high heat and pour in the olive oil. When the oil begins to shimmer, add the garlic cloves with their skins into the pan and stir for about two minutes.
- Place the brussels sprouts into the pan with the cut side facing down and leave them undisturbed for about 5-10 minutes until they turn golden brown. Stir them occasionally for another 5-10 minutes until they are fully crispy and caramelized.
- While the brussels sprouts are cooking, roughly chop the cooled hazelnuts.
- As the brussels sprouts near completion, remove the garlic cloves from the pan, peel them, and cut them in half. Return them to the pan along with butter and hazelnuts, stirring to coat the sprouts evenly. Season with salt and pepper before serving immediately.
Ingredients
- fried brussels sprouts:
- 1 pound of brussels sprouts
- 2 ½ tablespoons olive oil
- 4 cloves of garlic (small to medium, in their skins)
- 3 tablespoons raw hazelnuts
- 2 tablespoons unsalted butter
- Sea salt, to taste
- Freshly ground black pepper, to taste
Nutritional Values
Calories: 912 kcal | Carbohydrates: 48g | Protein: 20g | Fat: 76g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Trans Fat: 4g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 2024mg | Fiber: 20g | Sugar: 12g | Vitamin A: 4128 IU | Vitamin C: 392mg | Calcium: 252mg | Iron: 8mg
FAQ
- What is the secret to achieving crispy pan-fried Brussels sprouts?
- The key is to place the Brussels sprouts cut side down in a heated cast iron skillet and leave them undisturbed. This allows them to caramelize and develop a crispy texture.
- Why is a cast iron skillet recommended for this recipe?
- A cast iron skillet provides even heat distribution and a non-stick surface, which helps in achieving the desired sear and crispy texture for the Brussels sprouts.
- Can I use large garlic cloves in this recipe?
- It’s recommended to use small to medium garlic cloves, as larger ones may not soften adequately during cooking. If you prefer a stronger garlic flavor, use more small cloves instead.
- How can I store and reheat leftover pan-fried Brussels sprouts?
- Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place them cut side down in a cast iron skillet with some butter and olive oil over medium heat until they are crisp and heated through.
- Are there variations to this pan-fried Brussels sprouts recipe?
- Yes, you can try adding grated parmesan cheese after cooking, crumbled bacon for added flavor, or rehydrated dried cranberries for a sweet twist.
Tips
- Ensure the brussels sprouts are placed cut side down in a hot cast iron skillet and resist the urge to move them too soon. Allowing them to sit undisturbed helps achieve a crispy, caramelized texture.
- Use small to medium garlic cloves instead of large ones, as they will have enough time to soften during cooking. If you love garlic, consider using more smaller cloves to enhance the flavor.
- Toast the hazelnuts before adding them to the dish to bring out their nutty aroma. Rub them in a towel while warm to remove the skins for added texture.
- Incorporate both olive oil and butter for cooking; olive oil helps crisp up the sprouts, while butter adds richness and ties the flavors together.
Equipment
- Cast Iron Skillet – A 12-inch cast iron skillet is specifically recommended for achieving the crispy texture.
- Chef’s Knife – For trimming and halving the Brussels sprouts.
- Small Skillet – For toasting the hazelnuts.
