Caramelized Brussels Sprouts

Brussels sprouts are in season September through March. I love this simple recipe.


Brussels sprouts
Extra-virgin olive oil
Flaky sea salt

  1. Rinse Brussels sprouts in warm water, trim off the bottom stem and remove any leaves that stray too far from the bud.
  2. Steam until tender, about 7 minutes, and then cut in half lengthwise.
  3. Heat olive oil in a large skillet over medium-high heat and place the brussels sprouts in a single layer cut side down. Allow them to brown thoroughly, about 4 to 5 minutes. When they’ve browned, flip each one and let the other side get color, an additional 3 minutes or so.
  4. Place on a serving platter, sprinkle with salt, drizzle with olive oil and lemon. Serve warm.