Vic’s comin’ atcha with an easy one today folks.
I loveeee crispy brussels sprouts. Always have since the very first Thanksgiving I had them.
Granted, Grandma Jane always cooked them in pancetta, which helped…
But, man over the years my love for brussels sprouts…
OK SIDE NOTE: wtf is up with brussel(s) sprouts?! Well, I did some digging.
Wikipedia (aka the utmost in reliable sources) says: “Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century near Brussels, Belgium, from which they derived their name.”
So there we have it. They come from Brussels. And now we’re all doomed to sound like we have lisps if we try to sound it out properly.
I guess that’s the way the Brussels, sprouts.
I’ll see myself out…
By way of recipe! So here it is, my absolute favorite way to eat the sprout from Brussels. I have this side with steak, fish, pork, chicken, literally anything. It’s soo delicious and I hope you enjoy it too.
Preheat your oven to 425°.
In a cast iron skillet (or some sort of oven-safe skillet), add about 2 tbsp of coconut oil. You can use any oil, but I’ve found coconut oil works well here to coat the sprouts and add a nice light flavor.
Once the oil is hot, add the sprouts and toss around until they’re covered in the oil. Cook for about 2 minutes, then add enough chicken broth to cover the bottom of the skillet about a 1/2 inch. Add some lemon juice and hot sauce as well.
Throw it in the oven for 20 minutes, then take it out and stir the sprouts, then return to the oven for another 10 minutes.
Vic Trick: Keep in mind, Brussels sprouts come in all different sizes and these times are for medium-to-large-sized sprouts to get suuuper crispy. Take a look at the end result pick then adjust based on your preference.
From there, I like to add a little shredded parmesan and throw it in for another minute or two until it melts.
Because can I ever not have something without cheese?
And that IS IT!!!!
This is the perfect side dish because it is TOTALLY set it and forget it and goes with literally anything!
Vic’s Tricks To…Crispy Brussels Sprouts
Ingredients
- 1 lb brussels sprouts, trimmed & halved
- 2 tbsp coconut oil (any oil will work fine)
- 1/2 cup chicken broth (or enough to cover the bottom of your pan)
- 2 tbsp lemon juice
- 1 tbsp hot sauce (optional)
- 1/4 shredded parmesan (optional)
Instructions
- Preheat your oven to 425°.
- In a cast iron skillet (or some sort of oven-safe skillet), add about 2 tbsp of coconut oil to medium-high heat and add the brussels sprouts, coating in the oil.
- Cook for about 2 minutes, then add enough chicken broth to cover the bottom of the skillet about a 1/2 inch. Add some lemon juice and hot sauce as well.
- Throw it in the oven for 20 minutes, then take it out and stir the sprouts, then return to the oven for another 10 minutes.
- From there, if you like, you can add a little parmesan cheese on top then throw it back in the oven for a minute or two until it melts.
- Then enjoy!
Happy Eating!
