Crispy Brussel Sprouts
I'm all about sides. When we made our steak, I had a list of ways on how to cook potatoes. I love anything potato. I then got nudged into adding some greens to my ever long list of potato goodness so we decided on Crispy Brussel sprouts. A lot of times when you order at a restaurant it's served with bacon and put in a fryer. We nixed the bacon and we don't have a fryer so here's how to get it crispy, yummy and all things you love.
Hope you enjoy!
Traci & the GF team
1 lb brussel sprouts
2-3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar
Balsamic glaze – optional to drizzle over Brussels
Cut the stems off of the Brussel sprouts. Then cut each one in half-length wise. Clean off any leaves that have discoloration.
Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice but not necessary), then add your brussel sprouts. Place the brussels cut side down and don’t flip for a few minutes. Let them caramelize. Then you can flip them.
Add spices and stir.
Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
Remove from the heat, and stir in the vinegar.