I blame my Mother for always steaming Brussels sprouts when I was young; I didn’t think I hated Brussels sprouts, per se, I just didn’t understand what was good or exciting about them. I never ate a Brussels sprout as a student or even in my early 20s because I just thought they were boring, tiny cabbages (my Mother actually called them tiny cabbages because she couldn’t remember the name; she wasn’t wrong).

Well, imagine my shock the first time I had them roasted. Hell, the first time I had them deep-fried. Brussels sprouts have gone from a food I really didn’t feel one way or another about to a food I genuinely daydream about when I’m sitting at my work desk. Who couldn’t love these little guys?

Okay, so Brussels sprouts do take a while to cook. And while I’ll admit I love switching on the oven light and watching my sprouts as they’re cooking (yes, I am six) I am also a big hungry dynamo who wants her sprouts, dang it!

Jarrod and I improvised a pan-fry method last week that went extremely well with out flaky mushroom pockets — check out this much-easier, much-quicker method to equally satisfying sprouts!

This is a quick side-batch of sprouts for two of us — so adjust depending on your level of hunger and how many you’re serving!

Panfried Brussels sprouts

Prep time: 5 minutes

Cook time: 11-13 minutes

Serves: Two, as a side

Nutritional info: Gluten-free, soy-free, nut-free

Ingredients

  • Two cups Brussels sprouts, halved
  • 1 tsp olive oil
  • Salt and pepper, to taste

Instructions

Heat a large frying pan on medium high heat, no oil — get it hot enough that a splash of water should immediately boil and steam.

Toss in the sprouts, and a quarter cup of water. Immediately put a lid on the frying pan. Agitate the pan every 30 to 60 seconds, occasionally check to see if they’re not sticking and you need to add more water. They should be streamed to a workable texture in six to eight seconds.

Turn the heat down to medium, throw in 1 tsp of olive oil or another high-heat oil. Toss and cook until the Brussels sprouts are carmelized/crispy, about another five minutes.

Crank in some salt and pepper. Serve with the toppings of your choice (my favourite is pomegranate seeds with balsamic reduction, or classic lemon zest, and maybe some vegan parm).