Sautéed Brussels Sprouts

Ingredients · for 4 (scales to your household)

• 1 pound Brussels sprouts $5.99
• 2 tablespoons Extra virgin olive oil $0.36
• 1/2 teaspoon Kosher salt $0.03
• 1/4 teaspoon Ground black pepper $0.03
• 1 tablespoon Balsamic vinegar or lemon juice $0.09
• 1 tablespoon Raw pine nuts $0.49
• 2 tbsp Herbs like parsley (cilantro or mint (optional)) $0.20
• 1/4 cup A handful of Parmesan (feta, or goat cheese (optional)) $0.68

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
2. Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
3. Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Per serving