I came late to the brussels sprouts game. My parents were big on beans, broccoli and greens, like escarole, chard, rappi and spinach. The little ugly buggers never made it to our table, so I never understood why other kids complained about them.
My sister, of all people, turned me on to them, mixing the sprouts with a simple combination of salt and garlic and oven roasting. Since then, they have made numerous appearances at holidays and weekend dinners. I even got The Wife, who once rejected vegetables in all forms, to dive in.
What didn’t: I was hoping they might crisp up a little more since they were cut so thin.
Will it make another appearance? Without a doubt. And, I bet these taste awesome with some crispy pancetta. (Ohhhhhh, pancetta…)
- 1 lb. brussels sprouts, cleaned and peeled
- 1 tbsp. olive oil
- 2 cloves garlic, minced
- kosher salt
Using a sharp, thin-edged knife (like a santoku), finely slice the brussels sprouts. Combine in a large bowl with your hands and break the greens up into julienned strips.
Heat a large skillet on high. When the pan is too hot to hold your hand over, add the sprouts. Quickly whisk the olive oil, garlic and salt together in a small bowl to emulsify and drizzle over the top. Turn with a wooden spoon to combine. Reduce heat to medium high and cook 10 to 15 minutes until cooked through.