Pan Roasted Brussels Sprouts

This is a tale of changing taste buds. All my life I avoided brussels sprouts. I didn’t understand the appeal, no matter which way they were presented. But now, I can’t get enough! I think James is a little concerned about the new bounty of brussels sprouts in our house. I even look forward to the nights when we have enough leftovers for just James so that I get to make brussels sprouts. How could I have missed so many years of these delightful little buds that pack so many nutrients and taste so good? I hope my taste buds continue to evolve overtime, but I also hope this change is here to stay.

pan roasted brussels sprouts

Source: Me
1 bag brussels sprouts
1 T. olive oil
1 T. apple cider vinegar
salt and pepper to taste

1. Slice bottoms off brussels sprouts and remove outside layer of leaves. Slice sprouts in half and place in a bowl.
2. Sprinkle with salt and pepper. Drizzle olive oil and apple cider vinegar over sprouts. Toss to coat.
3. Heat skillet over medium heat. Add another couple teaspoons of olive oil. Place brussels sprouts face down on skillet. Cover and cook for about 5 minutes, or until the sprouts are a deep golden brown. Optional: sprinke some freshly grated parmesan cheese over hot sprouts when read to serve.


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