These Brussels sprouts are just a ditty of a recipe, really. I threw them together as part of a quick lunch. And honestly, the Brussels sprouts I had on hand we’re a bit brutish – larger than I like, cosmetically rough, and past their prime. But after giving them a good scrub, and preening all the raggy outer leaves, they came around quite nicely. I browned them in a pan, the garlic-oregano “pesto” oil I always seem to have around (because I can’t get enough of it) made for a nice drizzle, and a handful of toasted almond slices was just the right nutty, crunchy finishing touch.
A couple tips
Give your Brussels sprouts a good soak and wash. Trim the ends if they’re rough or at all discolored. And then pick off any sad outerleaves. You should be left with tight, bright, little Brussels orbs.
A lot of flavor here comes from letting the Brussels sprouts get super brown, like the ones pictured down below. You’ll get the hang of it after one or two rounds of these and be able to adjust the heat and timing accordingly. Everyone’s stovetop has a slightly different personality to get to know.
Enjoy immediately. I like these hot off the skillet!
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