These Brussels sprouts are a winner with just about everyone who tastes them. The best part are the little crispy bits that develop when you cook them in olive oil in a cast iron or stainless steel skillet (non-stick just doesn't allow you to get the caramelization you want here.
Pan Roasted Brussels Sprouts
2 pounds Brussels sprouts, cleaned, trimmed and sliced in half
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon apple cider vinegar
1/4 cup water
1/2 cup toasted walnut pieces
Heat a large skillet over high heat. When it is good and hot, add the olive oil, sprouts and garlic (if you do it in that order, you keep the garlic from getting charred). Stand over the stove with a spatula and move the sprouts around every minute or so to keep them from burning while still getting those good, charred spots.
When the pan and it's contents are super hot, and it feels like the sprouts are just on the edge of beginning to burn, add the cider vinegar and the water to the pan (stand back as you do this, as it will steam up and the vinegar fumes are pretty potent). Stir again, working all the bits of good charr-y stuff off the bottom of the pan. Reduce the temperature of the burner and put a lid on the pan to allow the steam to soften the sprouts.
After four or five minutes, taste one. If it is tender to your liking, the cooking is done. If not, let them cook a few more minutes (you may need to add another splash or two of water). Just prior to serving, top with the toasted walnuts.
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