Sautéed Brussels Sprouts

I love this sautéed Brussels sprouts recipe from chef Alison Roman! Until I found this recipe, I generally roasted Brussels sprouts, which is delicious, but sautéing these beautiful brassicas (in bacon fat!!) adds so much flavor and richness. If using animal fat to sauté isn't your thing, extra virgin olive oil works well too.

INGREDIENTS

• 1 pound brussels sprouts, trimmed and halved

• 3 to 4 tablespoons fat (olive oil, duck fat, or the fat rendered from 8 ounces of bacon, sausage, or chorizo) 

• A handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles 

• A dash of acid, like lemon juice, vinegar, or pickled onions  

• Salt and pepper to taste Chopped fresh herbs like parsley, cilantro or mint (optional)

PREPARATION

1. If using bacon or sausage, start by browning the meat in a large skillet over medium-high heat to render the fat. Once the meat is cooked, remove it with a slotted spoon, leaving behind the drippings. (You can add the crispy meat bits back later.)

2. Add halved brussels sprouts to the fat, shaking the skillet so that as many as possible land cut side down. Now, don’t touch! Disturbing the skillet at this point would prevent the sprouts from caramelizing.

3. Cook until they have a nice sear on one side, 5 to 8 minutes. Using a wooden spoon or spatula, give them a stir and continue to cook until they’re just tender on the inside, another 5 to 8 minutes.

4. Just before removing from the heat, add in a handful of aromatics, like chopped garlic, sliced onion, thyme sprigs or dried chiles, tossing to coat and cooking only a minute or two. Stir in the reserved bacon or sausage bits, if using.

5. Finish with either a squeeze of lemon, a splash of nice vinegar, or a handful of pickled onions or shallots.

6. Because of the sprouts’ meaty flavor profile, it’s also nice to hit them with a smattering of fresh herbs, especially parsley, cilantro or mint.

7. Salt and pepper to taste and serve.