Depending on how much you squint, a Brussels sprout either looks like a mini head of cabbage or a mini head of, um, human, which is why, long, long ago, surgeons believed that this vegetable was a cure for a hangover. And who wouldn’t want to wake up to a plate of these salty, charred, crisp-tender sprouts after a wild night?
As a member of the cabbage family—cabbage, sure, but also broccoli, cauliflower, kale, and then some—Brussels sprouts are either adored for their cuteness (my mom) or rejected for their bitterness (my dad). They can be mandolin-shredded into a salad, baked in a gratin, or boiled then treated to bacon-mayo. But the method that’s arguably the lowest in effort and highest in reward is sautéing.
There are a few keys to superlative sautéed Brussels sprouts: First, have a pan that is big enough for all the halved sprouts to stretch into a single layer; this enables browning and sidesteps steaming. (If you don’t have such a pan, either order one—an oversize cast-iron skillet never goes out of style—or cook in batches instead.) Second, once the sprouts are coated in oil and salt, resist the urge to stir; just leave them alone. You want the vegetable to get a dramatic sear on one side, like crispy-skinned salmon, and the only way to accomplish this is patience.
The flourishes here are simple—just salt, black pepper or chile flakes, and lemon juice or vinegar (sherry is lovely if you have it). This is all that’s needed for flavor-crowded feasts like Thanksgiving (or a Tuesday night when you’re too tired for anything more). If you want to take things a step further, just before serving, try: a snow shower of grated cheese (say, Parmesan, pecorino, or aged Gouda); a handful of chopped, toasted nuts (especially hazelnuts or pecans); vinegar-soaked dried fruit (raisins, diced prunes, you name it); and/or diced, pan-crisped meat (from bacon to pancetta). —Emma Laperruque
See what other Food52ers are saying.