Seared Brussels Sprouts

The New York Times, February 19, 2010, Recipes for Health
by Martha Rose Shulman
photo: Andrew Scrivani for The New York Times

For delicious brussels sprouts, cook them in very hot oil. The cut side will sear, as will some of the leaves, resulting in a toasty, charred flavor that is irresistible, especially to children. Don’t use an expensive olive oil for this dish. It should not have a strong flavor.

1 pound brussels sprouts
3 to 4 tablespoons olive oil
Salt and freshly ground pepper

1. Trim the ends off the brussels sprouts, and cut in half lengthwise through the stem end.

2. Heat the oil in a large, heavy skillet, preferably cast iron, over medium-high heat. When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil. Turn the heat to medium, and sear on one side until nicely browned, about three minutes. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black. Remove from the heat, season with salt and pepper and serve.

Yield: Serves four to six.

Advance preparation: You can make these an hour or so before serving and reheat, but they're best when served right away.