Half Your Plate with Chef Michael Smith: Pan Roast Brussels Sprouts 101
This is my favourite way to cook Brussels sprouts. This straightforward two-step method is easy to master and infinitely variable. First, brown for flavour then steam for tenderness. Along the way you can add lots of complementary flavours too. This is how to fill Half Your Plate with this unique vegetable.
Pan Roasted Brussels Sprouts
SERVES 4 (EASILY DOUBLED INTO A LARGER PAN)
- 1 tablespoon (15 mL) of vegetable oil
- 1 pound of Brussels sprouts
- 1 of your favourite apples, unpeeled, cored, diced
- 1 small onion, diced 1/2 teaspoon
- (2 mL) of salt
- lots of freshly ground pepper
- 1/2 teaspoon (2 mL) of cider or white vinegar
Trim away any brown woody bits from the base of the Brussels sprout stems and cut each one in half. Preheat your largest, heaviest skillet or sauté pan over medium-high heat.
Splash the oil into the pan and toss in the sprouts. Sauté, searing the sprouts and adding lots of delicious brown spots to them. They won’t cook through but they will brighten, 4 or 5 minutes.
Add the apples, onions and seasoning, tossing the works to combine. Splash in 1/4 cup of water and immediately cover the pan tightly. Adjust the heat to a simmer. Steam the sprouts until they’re tender, bright green and delicious, about 5 minutes. Just before serving, sprinkle and toss with the vinegar.
How To Twist
Mediterranean? Try replacing the apples with 1 pint of cherry tomatoes and use 1 teaspoon of balsamic vinegar. Season the works with 1 teaspoon of aromatic dried oregano Turkey time? Swap the apples and lemon for 1 cup of fresh or frozen cranberries and add 1/4 cup of whole cranberry jelly along with a few sprigs of thinly sliced fresh sage or a teaspoon of dried sage.
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