Region: USA, Cal-Italian
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
Even experienced and well-traveled chefs are wowed by this exceedingly simple concept of griddle roasting the Brussels sprouts. You won’t believe it until you eat them, but guests will eat this like potato chips. It’s quite wonderful.
Yield: Makes 4 hors d’oeuvres servings
Preparation Time: 15 minutes
Extra-virgin olive oil
1 pound fresh Brussels sprouts, cut in half lengthwise
Coarse sea salt
Preheat a cast iron skillet or griddle over medium heat for 10 minutes. Pour enough oil into the skillet or griddle until slightly thicker than a film of oil. Place the Brussels sprouts in the skillet, cut side down, and cook until blackened golden brown then turn with tongs and cook until the convex side is also browned, 5 to 8 minutes in all. Sprinkle with sea salt, drizzle if more olive oil, if desired, and serve hot.
Variation:
Note:
By
the time you place the last cut Brussels sprout down you will probably need to
begin turning the first.
Posted: 04/22/2010
