Go Back
Print Recipe

Pan-Seared Brussels Sprouts

  • ½ lb Brussels sprouts
  • 2 Tbsp butter (ideally from grass-fed cows)
  • sea salt (~½ teaspoon, depending on your taste)

Instructions

  1. Cut Brussels sprouts, lengthwise, into ¼ inch slices
  2. Heat a large cast-iron skillet over medium or medium high heat. (Why cast iron?
  3. Once hot, add butter, then Brussels sprouts in a single layer. Be sure not to crowd the pan, otherwise your Brussels sprouts won't caramelize or cook evenly.
  4. Cook for 1 to 3 minutes until lightly browned.
  5. Flip your sprouts to brown the other side. Let cook for one minute.
  6. Add a sprinkle of salt and with your lid ready to go, add 1 to 2 tablespoons of water. Immediately put the lid on the pan and let the Brussels sprouts steam until the water evaporates.
  7. These are done when fork-tender. If you’re unable to pierce with a fork, add another tablespoon of water, return the lid, and let them cook for another minute or so.
  8. Serve.

Recipe Notes

NOTE: Be careful not to burn Brussels sprouts. Although caramelization brings out the flavor, burnt Brussels sprouts can taste a bit fishy.

You may add any herbs and spices that you like, but I’m telling you, salt & butter are a winning combination on their own.