Pan-Fried Brussels Sprouts

I’ve said it before and I’ll say it again – Brussels Sprouts get a bad rap. But it’s unfair to judge them. It’s not their fault they get steamed sometimes. Doesn’t everyone?

The little fellas can be as bitter as they are sweet, and steaming brings out the bitterness. Pan-frying has the opposite effect – the sprouts form a crisp, flaky exterior, with creamy, smooth inner layers. And the sweetness comes out too.

Pan-Fried Brussels Sprouts – serves 2

7 – 10 Brussels sprouts (depending on size)
2 T salted butter

Trim the Brussels sprouts’ stems and peel off the outer leaves. Cut in half lengthwise.

Melt butter over medium high heat in a small saute pan. When the butter begins to foam, place the Brussels sprouts in the pan cut-side down.

Reduce heat to medium. Allow to brown 5  minutes. Flip the sprouts and allow the sprouts to cook an additional 5 minutes.

Serve warm and enjoy!

Ingredient origins: Brussels sprouts – unknown (the company says “packed” in the Bronx, but not where they were actually grown.); Butter – Maine.