Before we got married, I used to tell Josh that if I could change one thing about him, I would make him like Brussels sprouts. At this point in my life, I was a newly-discovered Brussels sprout lover and he was a lifelong Brussels sprout hater. This was our greatest source of conflict (not really), and what some have cited as ‘irreconcilable differences’. But, after nearly two years of sneakily feeding him Brussels sprouts, he’s now a self-proclaimed ‘Brussels sprout snob’ (is this a thing? I don’t think it’s a thing…) and we go through roughly two pounds of sprouts a week in our house.
I’d like to submit this case into evidence that people really can change. Also, I’d like to tell you how I did it. The secret – char those bad boys. For as much as I love me some Brussels sprouts, I can’t handle them if they’re mushy, slimy, or overcooked, and it seems like a lot of people feel the same way. What I do like are Brussels sprouts that are charred on the outside, still firm on the inside, and salty like French fries.
So, if you’re looking to convert a Brussels sprout hater into a Brussels sprout lover, here’s what you do:
Halve your Brussels. More surface area = more charring. Oh, and keep any loose leaves that come off the sprouts as you cut them – they will be the crispiest, most delicious bites of all!
Heat 5 tablespoons of olive oil over medium-high heat. Add in your halved Brussels sprouts and quickly stir to coat in the oil. Now, arrange them in a single layer, set your timer for 10 minutes, and get ready to practice a lot of self control. Flip your sprouts only every 2 minutes, and fight the urge to do it more often. They need time to get that deep, crispy char, so take this opportunity to go read a chapter of your book, clean your oven, alphabetize your spices.
During the last two minutes of cooking, sprinkle the salt over the sprouts and toss to combine. Make sure any glaringly uncharred spots are face down for the last bit of cooking. Remove from the heat, add more salt if you feel so inclined, and dig in!
These Brussels sprouts are my favorite because they can be ready in under 15 minutes with minimal effort, and I’m convinced they can transform even the most anti-Brussels sprout people in to – dare I say it – Brussels sprout snobs.
Charred Brussels Sprouts
- 1 pound Brussels sprouts, halved
- 5 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Heat olive oil in a large skillet over medium-high heat.
- Add halved Brussels sprouts to hot oil and toss to combine. Cook for 10 minutes, flipping the Brussels sprouts only every 2 minutes to char all over. During the final 2 minutes of cooking, sprinkle the Brussels sprouts with salt and toss to combine. Finish cooking, remove from heat, and serve immediately.