Skillet Sprouts

By Shelby Spears 

Warning: these are addictive. 

It took us a while to get comfortable with brussels sprouts. They were not a vegetable either Jonathan or I had cooked or eaten much as of a few years ago. But I knew they could be yummy. I just didn't know how. A few failed attempts that resulted in mushy or over-dressed brussels sprouts didn't deter us. 

Turns out, like many things in life, keeping it simple worked the best. Jonathan was able to create a dish that makes my mouth water just writing about it. 

In the spirit of keeping things simple. I'll get right to it. Brussels sprouts are in season now. You can get them at your local grocer or farmer's market (The Portland State University Farmers Market is open this time of year). Brussels Sprouts are nutritious and extremely delicious. 

Enjoy: 

Cut brussels sprouts in half, trimming the ends if needed. Warm your iron skillet a little higher than medium. Melt enough butter/oil for cooking. Once the skillet's good and hot, place the brussels sprouts cut-side down in one layer. Add salt and pepper. 

Let them char for a couple of minutes and then toss to flip over to the other side. Let char for a couple more minutes- less if you like them a little al dente. Put in a bowl, salt to taste and enjoy! 

Be sure to spread the brussels sprouts evenly throughout the pan so they get a good char on both sides.