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Sautéed Brussels Sprouts on griddle

Sautéed Brussels Sprouts

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Prep Time 10 minutes
Cook Time 10 minutes
Dry Brine 12 hours
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • 1 Skillet or Cooking Pan (wide enough to fit all veggies in single layer)

Ingredients
  

  • 1 lb Brussels Sprouts halved lengthwise
  • 1 tbsp Olive Oil extra virgin
  • 1 clove Garlic minced
  • 2 tbsp Balsamic Vinegar

Instructions
 

  • Slice the Brussels Sprouts in half length-wise (leaving the bottom on to help maintain form when cooking)
  • Lay out in a single layer on a cooling rack or baking sheet
  • Dry brine the Brussels Sprouts by applying an even layer of kosher salt
  • Place uncovered Brussels Sprouts in the fridge overnight (or at least a few hours)
  • Remove from the fridge and add to mixing bowl
  • Drizzle with olive oil and toss gently to coat
  • Heat pan over medium-high heat
  • Add Brussels Sprouts to the pan (leaving enough space to flip)
  • Cook for 5 minutes
  • Then, flip Brussels Sprouts over to other side
  • Add butter and garlic to pan
  • Cook for an additional 5 minutes
  • Remove Brussels Sprouts from the pan and toss with Balsamic Vinegar
Keyword Brussels Sprouts, Sautéed