WHY THIS RECIPE WORKS Thinly slicing and quickly cooking Brussels sprouts is the ideal way to get sweet, crisp-tender results. A quick soak in cold water before cooking provided extra moisture and helped keep the sprouts from burning as we sautéed them over relatively high heat; do not skip this step. Allowing the sprouts to cook undisturbed for a few minutes encouraged browning, which added some sweetness, and the addition of lemon juice and parsley at the end of cooking provided a shot of brightness and freshness. For a variation, we turned to the classic pairing of Brussels sprouts with the smoky, salty crunch of bacon. Slice the sprouts as thin as possible; if available, you can use the slicing disk of a food processor to slice the Brussels sprouts. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
TOTAL TIME: 20 minutes
INGREDIENTS
- 1½ pounds Brussels sprouts, trimmed and sliced thin
- 1 tablespoon vegetable oil
- Salt and pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
INSTRUCTIONS
- Place Brussels sprouts in large bowl, cover with cold water, and let sit for 3 minutes. Drain well and set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add Brussels sprouts, 1 teaspoon salt, and ¼ teaspoon pepper. Cover and cook, without stirring, until Brussels sprouts are wilted and lightly browned on bottom, about 4 minutes.
- Stir and continue to cook, uncovered, until Brussels sprouts are crisp-tender, about 3 minutes, stirring once halfway through cooking.
- Off heat, stir in parsley and lemon juice.
- Season with salt and pepper to taste.
- Serve.
VARIATION
- SAUTEED SLICED BRUSSELS SPROUTS WITH BACON:
Before cooking Brussels sprouts, cook 4 slices bacon, chopped, in 12-inch nonstick skillet over medium heat until crisp, 7 to 10 minutes. Transfer bacon to paper towel–lined bowl and pour off all but 1 tablespoon fat from skillet. Cook sprouts as directed, substituting fat left in skillet for oil. Substitute cider vinegar for lemon juice and sprinkle sprouts with bacon before serving.
