Imagine transforming the often-maligned Brussels sprout into a culinary masterpiece that's crispy, golden, and bursting with flavor. This isn't just another vegetable side dish – it's a game-changing recipe that will revolutionize the way you think about these tiny green gems. With a perfect balance of caramelization, toasty pine nuts, and a zesty lemon finish, these Brussels sprouts are about to become the star of your dining table.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Pat dry with clean kitchen towels or paper towels.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, ensuring uniform size for even cooking.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil shimmers and becomes fragrant.
- Place Brussels sprouts cut-side down in the hot skillet, arranging them in a single layer to ensure maximum caramelization. Do not overcrowd the pan.
- Cook the Brussels sprouts without stirring for 5-7 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Gently flip the Brussels sprouts using tongs and continue cooking for an additional 3-4 minutes until they are tender and slightly crisp.
- Add pine nuts to the skillet and toast them for 1-2 minutes, stirring frequently to prevent burning. The nuts should turn golden and become fragrant.
- Season the Brussels sprouts and pine nuts with salt and freshly ground black pepper to taste.
- Remove the skillet from heat and drizzle fresh lemon juice over the Brussels sprouts, providing a bright, tangy finish.
- Transfer the Brussels sprouts and pine nuts to a serving dish, ensuring an even distribution of nuts throughout the dish.
- Serve immediately while hot, enjoying the caramelized exterior and tender interior of the Brussels sprouts.
Tips
- • Ensure your Brussels sprouts are completely dry before cooking to achieve maximum caramelization • Use a cast-iron skillet or heavy-bottomed pan for the best golden-brown crust • Don't stir the sprouts immediately – let them sit to develop that coveted crispy exterior • Toast pine nuts carefully and watch closely to prevent burning • Use fresh lemon juice at the end to brighten the entire dish • Choose Brussels sprouts that are similar in size for even cooking • Season generously, but taste as you go to avoid over-salting • Serve immediately while the sprouts are hot and pine nuts are crisp for the best texture and flavor
Nutrition Facts
Calories: 123kcal
Carbohydrates: 4g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
