Blackened Brussels Sprouts
From Jeff Pikus, via Tasting Table
IT’S BRUSSELS SPROUTS SEASON!!! Hip hip, hooray!!! Let me appologize in advance for a minimum of 5 more posts in the next few weeks that will start the exact same way. I just get really really really excited about early fall produce. Sprouts, apples, pumpkins, butternut squash, ahhh!!! Not to mention chilly weather and an excuse for chili, pot pie and football appetizers, all leading up to the eating season, ahem, I mean holiday season. What more can a food blogger ask for!
So here’s the first fall recipe of the year, though by no means the first sprouts recipe on the blog. For a veggie I’d never tried until 3 or 4 years ago, it’s quickly stolen a big spot in my heart. I usually roast them in some fashion, but this recipe is a fun excuse to pull out your cast iron skillet to get that blackened sear on one side while the other is tender and buttery. Enjoy!
- 1 lb Brussels sprouts, ends trimmed and cut in half
- 4 Tbsp butter, divided
- 3 Tbsp chicken broth (or veggie broth)
- 1 tsp lemon juice
- 1 Tbsp Parmesan cheese, divided
- 1 tsp parsley, chopped
- 1 tsp shallots, finely chopped
- salt, to taste
- pepper, to taste
- Bring a large pot of water to a boil. Add Brussels sprouts and boil until tender, about 4-5 minutes.
- While sprouts are boiling, prepare a big bowl with ice water. When sprouts are done, use a slotted spoon to remove them and place them in the ice water.
- Once cool, drain thoroughly.
- Heat a cast iron skillet over high heat until very hot. Add 3 tablespoons butter and sprouts, cut side down. Reduce heat to medium-high and allow sprouts to cook for 5 minutes undisturbed.
- Add remaining 1 tablespoon of butter to the pan, shaking the pan to distribute the butter and jumble up the sprouts.
- Once the butter is melted, add the chicken broth, lemon juice, cheese, parsley, shallots, salt and pepper. Stir to combine and cook 1 minute.