Sautéed Brussel Sprouts by The Gourmet Exchange
Sautéed Brussel Sprouts by The Gourmet Exchange

Sautéed Brussel Sprouts

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May 6, 2015

Perfectly balancing the bitterness of Brussel sprouts with the earthy and fresh flavors of Herbed Garlic Oreganata Oil and fresh lemon, this elegant but simple dish will definitely change how you think of this infamous little cabbage!

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 3 - 4 Servings


7 Tbsp. Herbed Garlic Oreganata Oil

14 Brussel sprouts (about 8.65 oz), halved to make 28

¾ tsp kosher salt

Freshly ground black pepper, to taste

¼ tsp crushed red pepper flakes (Optional)

1 lemon, juiced

Special equipment: 10 ¼ inch cast iron skillet or sauté pan

1 kitchen towel for gripping the handle of the pan

1 wooden spoon

Tongs or spatula for turning


Start with a cold cast iron pan, adjust flame to medium and heat for 3 minutes.

Add 4 ½ Tbsp of the Herbed Garlic Oreganata Oil and swirl pan to coat the bottom.

Add ¼ tsp each kosher salt and red pepper flakes, and spread spices evenly with a wooden spoon.

Heat pan for an additional 2 minutes or until pan just begins to smoke, then add brussel sprouts, cut side down (you should hear a sear when adding each piece to the pan)

Add the remaining 2 ½ Tbsp. of theHerbed Garlic Oreganata Oil. Swirl pan to spread the oil in between the brussel sprouts. Season the tops with ¼ tsp kosher salt, and black pepper. Leave the brussel sprouts, cut side down, to cook for 10 minutes.

Turn each piece over with tongs and season the cut sides with ¼ tsp kosher salt, and black pepper, if using.

Cook for an additional 3 to 5 minutes, then squeeze lemon juice over (from at least half of the lemon) and mix well to incorporate. Remove pan from heat, and spoon brussel sprouts into a non-reactive bowl to rest for 1 minute before serving.

Serve alongside seafood, meat and poultry dishes.
Add to pasta dishes of your choice, preferably cut into smaller pieces.


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