On any given date night, my husband indulges me by pretending that he isn’t bored of brussel sprouts. I don’t know why I can’t resist ordering them when I am out. It may be that restaurants seem to perfectly char them, or use more bacon fat than I care to consider! But, one thing is for sure…they always seem better than those I can prepare at home; however, this was going to change, compliments of a bowl of a mixed nuts.
The other night, I was preparing my go-to, pan-roasted brussel sprouts. A bit tired of snacking on the evening’s mixed nuts, I just threw them into the skillet and went on cooking as usual. The dish was actually quite good, but to be restaurant quality, it would need a little finessing. A few revisions later, and with the use of a cast iron skillet, white wine and Brazil nuts, these brussel sprouts finally rocked!
Dare I say that tonight my husband won’t be bored that brussel sprouts are on his plate at home! Victory, indeed… and, just in time for THANKSGIVING!!!
Gobble gobble! Xoxo, E.
- 10 to 12 Large Brussel Sprouts, trimmed and halved
- 3 T Vegetable Oil
- ¼ t Salt
- ¼ t Fresh Ground Black Pepper
- ¼ cup White Wine
- ½ cup Brazil Nuts, roughly chopped
- In a 10- to-12-inch cast iron skillet, heat the vegetable oil over medium heat.
- Place the brussel sprouts flat-side down into the oil and cook undisturbed for 5 minutes.
- Flip the brussel sprouts and season with salt and black pepper. Cook 3 minutes (undisturbed) then add the white wine and cook (undisturbed) an additional 2 to 3 minutes (or until the wine is completely dissolved).
- Stir in the brazil nuts and cook 2 minutes, stirring often.