Carl’s Broiled Brussels Sprouts
This is the simplest recipe ever. I always hated brussels sprouts growing up, mostly because my parents steamed them and served them plain. Ick. When I was a grown up I went to a steak house in Vancouver. Somoene ordered the sprouts as a side dish. When they came to the table I knew I had to have them.
The recipe is simple. Cut them in half, toss in olive oil, salt and pepper, and broil in a cast-iron pan for about 5 minutes, or until they start to turn brown and crispy. That’s it.
In my house, after they are done, we add a bit of asiago cheese and stick them back in for a minute to melt the cheese. You could substitute bacon fat for the olive oil, and add crumbled bacon. Chopped hazelnuts also work wonderfully.
Turns out this technique will bring out the flavor of just about any vegetable: peppers, mushrooms, onions, Bok Choi, parsnips, etc… So, have at it!
I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.
| Prep Time | 10 minutes |
| Cook Time | 7 minutes |
| Servings |
servings
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- 2 cups brussels sprouts chopped
- 3 tbsp olive oil extra virgin
- 1/2 cup shredded parmasagn cheese (optional)
- 1/2 cup chopped bacon (optional)
Ingredients
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- To prepare sprouts, cut off the bottoms and then cut into quarters. Place into a cast iron skillet, or any heavy duty fry pan that can take 500 degree F heat.
- Add oil, kosher salt, and black pepper to taste
- Optionally add bacon or chopped hazelnuts (Thanks, Richard Campbell for that tip)
- Place directly under the broiler on the top rack for 5 minutes or until dark and crispy (like our photo)
- Optionally sprinkle with shredded cheese and place back in the broiler for 1-2 minutes or until cheese has melted
Deep fried brussel sprouts in lard!
Hi guys,
I do something very similar, but I toss them in a sauce after frying them. You might want to try it! I find it very tasty!
2 Oz Mayo
0.5 Oz Srirachi
1 tsp Lime Juice
I discovered his recipe two days ago and went right out and bought some brussel sprouts. Did them with grated parmesean and bacon and it was so good I had it 2 nights in a row.
Thanks, I now love this vegetable.