- 1 lb fresh Brussels Sprouts
- 2 Tbsp extra virgin olive oil
- 2 Tbsp salted sweet cream butter
- freshly ground black pepper and sea salt
Rinse and trim bottoms off, then cut in half lengthwise
They should look just like mine. They look big in the pic, but they are small. It's the tiny colander that makes them look bigger. Some of the outer leaves may fall off, make sure they get thrown into the skillet too.
Preheat the a nonstick skillet over medium heat with the olive oil and butter, then add the Brussels. You will need to cook them flat side down for about 7-10 minutes or until you see them caramelize. I turn them over one at a time pushing aside the caramelized ones to the cooler edge of the pan and moving the ones that are not browned yet into the hotter area. Please ignore my blurry pic. :)
Once they are all turned lower the heat to low and place a lid on top. Cook until tender about 7-10 more minutes. If they are ready before your meal is I just turn off the heat and leave the lid on until ready to serve.
I can't look at this pic without my mouth watering and I just ate them for Dinner! Yummy!!!
3- 4 servings.