Peeps of the interspace… was that weird… idk I’m weird so I think its cool. whatever! I’m going in a little different direction with this post.. because I’m talking about a food. and not my usual Chik-Fil-A, but something on the more healthy side. And no its not fruit covered in sugar or chocolate, although those are my favorite things to eat…
Today I want to talk about brussel sprouts. I know I know, you’re all like ewwww. But for serious, this way of cooking them makes them taste so stinking good! I love brussel sprouts though… but only if cooked 1 of 2 ways: chopped up RAW in a salad….(which I guess isn’t cooked but thats besides the point) or seared in a cast iron skillet! You’ll need a cast iron to do it the way that I’m going to show you; it changes the taste! If you don’t have a cast iron skillet by now… well you probably should, they are awesome!
OK, so lets start out with the ingredients you’ll need:
- Cast iron skillet…redundant in know
- 5-8 garlic cloves
- kosher salt, or any large grain salt and pepper
- rosemary (preferably fresh off the stalk)
- avocado oil
- Brussel sprouts….Obviously
Ok, so now that you have your ingredients and stuff all together let’s get into it!
SO, you need to get your ninja skills in check because there’s a lot of chopping about to happen. Please hold while I go get my Samurai sword, and change from a white to black gi ( yeah thats right I know what a gi is).
First, I like to season my skillet with the olive oil. Just enough to cover the bottom. Then add one sprig of rosemary, but pull all the leaves off… so don’t throw the stick in there… thats weird. Let that sit; the rosemary will flavor the oil… omg I’m getting hungry just starting to talk about this!
Next, start chopping the garlic. I like a TON of garlic. I mean, the only down side is your breath after and since I don’t care I use a ton!! Chop them up as finely as you want, if you don’t like large garlic bites then just chop them smaller, then add that to the oil.
Then, chop the brussel sprouts. I like to cut mine into quarters, or fourths, or if I’m lazy just in half, but you do need to cut them or all the yummy stuff won’t season the whole thing. Also, they will be hard as friggin rocks if you cut them up.
I told you I like a lot of garlic!!!…..
So Crossfit, aka my husband, made me add some broccoli to the mix because he wanted more variety… ugh. Whatever. But you can totally do this too; add some different things. I like to add french green beans sometimes. I just chop off the ends and then chop those in half! Yummy.
I turn my heat to High till the skillet is nice and hot! Then move it down to a little over medium.
Sauté the brussel sprouts for about 8-10 minutes; make sure to stir them frequently… you want some char marks but you don’t want them burnt.. trust me.. I’ve done that before, and not much smells worse then burned brussel sprouts.
Here is the finished product! Holy crap that looks good.
So the reason I like to use the cast iron skillet is:
- It gets really hot but the skillet heats really evenly.
- It flavors the brussel sprouts.
- You can get this little bit of char on them. I’ve tried this technique in a regular skillet, and I still liked them but the taste wasn’t as rich.
Side note, after I made this and we sat down to dinner, Crossfit was telling me he needs to eat more veggies…. and by the time we were all done eating I look over at him and all of his veggies are still on his plate…. he then says:
“I know I need to eat more veggies, but they just don’t taste good at all!”
HAHAHAHAHAHAHAHA GUYSSSSSSSS! Is he for real?!!!
These are totes delish, and I’m probably going to make some more for dinner tonight….’til next time my freckly and non freckly friends. I promise it will be soon!
Now I gotta go change my clothes; I just found a hi-chew stuck under my boob.