I know. Another brussels sprouts recipe. You guys are probably wondering if I have a deal with those tiny cabbages or something. The truth is that I just really, really love them. Except for the whole cleaning them part. I’m not into that.
But, really. If cooking them in bacon grease didn’t do it for you last week, then maybe crisping them up like potato chips is more your game. I don’t know about you, but analogize anything to a potato chip and I AM THERE.
The key to these is slicing them thinly. It helps them crisp up really nicely. And, for the love of Ryan Gosling, PLEASE use sea salt or kosher salt. Those larger granules are clutch.
These were great on their own, but they also are nice tossed in salads. Or noshed on straight from the tupperware. No judgment over here.
Crispy Salt & Pepper Brussels Sprouts
1 lb brussels sprouts, cleaned
2 tbsp olive oil
1 tsp salt, preferably sea salt
1 tsp freshly ground black pepper
Thinly slice the brussels sprouts into about three or four slices per sprout. Heat the oil in a saucepan over medium heat. Add the brussels sprouts and try your best to get them in a single layer. Cook for about 5 minutes, until the bottoms are browned and crispy. Flip the sports over and do the same on the other side. After, flip over any that you may have missed, and cook until crispy. Season with the salt and pepper.
Source: How Sweet Eats cookbook