Sear Your Sprouts
Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds
To create stovetop Brussels sprouts that were deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, we started the sprouts in a cold skillet with plenty of oil and cooked them covered. This gently heated the sprouts and created a steamy environment that cooked them through without adding any extra moisture. We then removed the lid and continued to cook the sprouts cut sides down so they had time to develop a substantial, caramelized crust. Using enough oil to completely coat the skillet ensured that all the sprouts made full contact with the fat to brown evenly from edge to edge.
Warm Brussels Sprout Salad
by Lan Lam
Though most often sautéed or roasted, raw Brussels sprouts make a great salad green. My method has always been to slice the raw sprouts thin, dress them, and let them sit—steps that help tenderize the tough leaves and brighten their pungent flavor. Sprouts also take well to punchy dressings and bold additions like rich nuts and cheeses, tangy dried fruit, and even smoky, salty bacon.