Gentle pan-steaming and a light saute brings out the essential sweetness and nutty flavor of brussels sprouts in this easy recipe. A few fried onions sprinkled in add a nicely balanced savory-yet-sweet element to the proceedings.
If you want to make them ahead, know that they reheat quite nicely, just reserve the fried onions to add right before you serve everything so they stay crispy.
- 1 pound Brussels sprouts
- 1 tablespoon olive oil (or butter)
- 1 medium onion (thinly sliced)
- salt to taste (fine sea preferred)
- Trim the stem ends of the brussels sprouts and remove any dark, exterior leaves. If the sprouts are large, you may want to cut them in half or quarter them.
- Heat the olive oil or butter in a large frying pan or saute pan. Add the trimmed brussels sprouts and 1/2 cup water, cover, and cook until the sprouts are tender to the bite and the water has evaporated, about 5 minutes depending on big the brussels sprouts are how crisp you like your cooked sprouts.
- Meanwhile, heat about 1/4 inch of vegetable oil in a wide pan or pot. Heat the oil to 350 to 375 F. Use a thermometer to measure the temperature or, if you don't have a thermometer, dip the handle of a wooden spoon into the oil. If it sizzles right away, that's the right temperature range. If it doesn't sizzle, the oil is still too cold; if the oil bubbles up violently, it's too hot. Add the sliced onions and fry them, stirring them around in the oil frequently so they fry evenly, until dark golden to brown, about 3 minutes.
- Use a slotted spoon or tongs to transfer onions from oil to layers of paper towels to drain. They will darken a bit more when you take them out, so keep that in mind.
- When the brussels sprouts are tender, you can keep cooking to add a bit of brown to them, if you like. When they're done to your liking, sprinkle them with salt to taste, top them with the fried onions, and serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||4 g|