Crispy and Simple Brussels Sprouts

It took me about thirty-seven years to realize crispy, “roasted” brussels sprouts don’t need to be cooked in an oven. With some neutral oil and a hot sauté pan, you can cook the halved brussels sprouts on their cut side until they reach a perfect golden-brown, and then take them off the heat and enjoy.

Note that if you have a lot of brussels sprouts, it’s best to cook them in batches.

The super easy recipe is available on our website here.

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