SERVES 6 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
One day I arrived to teach a class only to discover the power was out in the entire neighborhood. I couldn’t use the oven, which was needed to roast the Brussels sprouts. I decided to blanch them until they were tender and then sear them in a skillet to get the edges crispy. I was amazed by how much better these were than roasted sprouts. The flavor of caramelized Brussels sprouts is out of this world—sweet, nutty, and completely addictive. This is a great method to have in your back pocket during those times when oven space is limited (Thanksgiving, anyone?).
1½ pounds medium-size Brussels sprouts, ends trimmed, halved
Kosher salt
2 tablespoons unrefined, cold-pressed extra-virgin olive oil
2 tablespoons unsalted butter or ghee (not vegan/DF), or unrefined coconut oil (or all olive oil)
Sea salt and freshly ground black pepper
Lemon for squeezing over sprouts or aged balsamic vinegar (optional)
1. Bring a large saucepan of water to a boil over high heat. Add a heaping tablespoon of kosher salt and the halved Brussels sprouts. Set your timer for 6 minutes.
2. In the meantime, lay a clean kitchen towel on a large, rimmed baking sheet. After the sprouts have been in the water for 6 minutes, either drain them in a colander or remove them from the water with a slotted spoon. Transfer them to the towel to drain very well.
3. Go put on an apron if you are not wearing one, so any splattering doesn’t mess up your outfit. Heat a large, heavy-bottomed skillet over medium heat. Add the olive oil and butter.
4. When the oil is foaming, add the sprouts in one layer. Sprinkle generously with sea salt and pepper to taste.
5. Allow the sprouts to brown without burning, 2 to 3 minutes, and then turn with tongs to brown on the other side. Cook until crispy on both sides. Taste for seasoning. Serve as is or with a squeeze of freshly squeezed lemon juice or a drizzle of aged balsamic vinegar.
ASK PAMELA: Why do you use kosher salt in some recipes and sea salt in others? I use sea salt for everything except in recipes where the salt will not actually be consumed, such as water to blanch vegetables, marinades, pasta water, and so on—kosher salt’s my go-to there. You certainly can use sea salt in those recipes, but it seems like a waste of money since sea salt is more expensive.