Ladies and gents! It's that time of year again. I can finally find brussels sprouts in my market again. I rejoice every single time summer hits and I can find fresh sprouts. I absolutely LOATHE the frozen sprouts you can buy at the grocery store. In general, I don't use frozen veggies except peas and sometimes corn. All the others taste like they've been frozen, and I just can't roll with it.
So, today, the fella went to visit his family for a bit, and I was left in solitude to read books and snuggle my pup. You see, she just had to have dental work done (as many aging chihuahuas must do), and she's feeling a bit mopey, thus she needed her mama to spoil and snuggle her all afternoon. When dinner time came around, I wasn't feeling like making a huge or elaborate meal as I sometimes feel the need to do on my days off. I popped open my fridge and instantly zeroed in on the sprouts. They were calling my name. I couldn't refuse the buggers. I'm an addict. I just needed one more hit of sprouts. Judge me if you must.
In the past, I've always roasted my sprouts in the oven, but I was feeling a smidge creative and decided to try pan-searing them in my cast iron skillet. Jackpot! You still get the crispy, caramelized bits, but you cook the brussel sprouts quicker. You can't beat that. This was my dinner. A plate of brussels with garlic and walnuts and a side of fresh tomato with olive oil and Thai basil. I have a happy tummy.
Here's what I did:
- While trimming my sprouts, I heated a cast iron skillet over medium heat. After heating it for about 5 minutes, I added about 1 tsp of olive oil. Once the oil is shimmering, carefully add the brussels (about 1/2 lb. with the end trimmed and top layers of leaves removed). Cook, stirring occasionally for about 5 minutes. I added a little kosher salt here.
- Once the carmelization starts on the sprouts, add in about 1/4 cup chopped walnuts. Stir and cook about 2 minutes.
- Now add in 1 minced garlic clove. Cook until fragrant, about 2 minutes. The end.