I’d wager that Brussels sprouts may not often grace your dinner table, and I can understand why. Oversized, overcooked, and old Brussels sprouts are mushy and taste bitter, but my recipe for pan-roasted Brussels sprouts will make you a believer in this cruciferous vegetable! The secret is to use fresh, young, and smaller Brussels sprouts then cooking them only to the point where they are still a little crunchy and crispy. Chorizo and black pepper also helps gives these sprouts the savory and spicy bite they need.
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Chef’s Tip:
The Brussels sprouts can be prepped and the chorizo diced up to 4 hours ahead, covered, and refrigerated.
Ingredients:
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 1 1/2 pounds Brussels sprouts (about 20 medium), halved and tough outer leaves removed
- 2 scallions, trimmed and thinly sliced?
- 1/3 cup diced Spanish chorizo
- ?Kosher salt and freshly ground black pepper
Directions:
- In a Curtis Stone 8-inch Frying Pan, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer the seeds to a spice grinder or mortar and pestle and grind to a powder.
- Heat a Curtis Stone 12-inch Frying Pan over medium heat. Add the oil, then add the Brussels sprouts, scallions, and chorizo and sauté for about 5 minutes, or until the Brussels sprouts are tender and beginning to caramelize. Mix in the ground caraway. Season to taste with salt and pepper and serve immediately.
What’s your favorite way to prepare delicious Brussels sprouts?