If that title didn’t sell you, it’s time we parted ways. We obviously don’t understand each other.
Full disclosure: this is not my recipe at all. It’s almost exactly this recipe. I made the tiniest almost-not-an-adjustment that I have to give the original post full credit and just say that I’m just advertising one of the best Brussels sprouts recipes ever. It’s perfection. Obviously, I was going to love it because, Brussels sprouts. But it hits every one of my favorite marks. It’s delicious and sophisticated in flavor. It’s also so easy, and so fast that it makes adding it to your table a no-brainer. I’m basically obligated to share it with the world! Hopefully the world is ready. Are you? Here you go.
WHAT YOU NEED
* 1lb fresh Brussels sprouts
* canola oil
* goat cheese
* sea salt
* lemon pepper
WHAT TO DO
Wash your sprouts, then halve them, but leave some stem to help them hold together and not separate into leaves.
Heat some canola oil, about an inch deep, in a medium-sized saucepan. When it’s hot enough that it starts to sizzle (drop a leaf from a sprout in to see if it does), it’s ready. Add just as many sprouts as will fit in one layer in the pan. After 3-4 minutes, they should be browned on one side. Flip them and let them go for another 2-3 minutes, to brown on the other side. Remove to a paper towel-lined dish to soak up the excess oil while to add the next batch. Repeat as necessary to finish all your sprouts, depending on the size of your pan.
Remove the paper towel (duh). Crumble some goat cheese over the warm, crispy sprouts and drizzle with just a little honey. Sprinkle with lemon pepper and a little sea salt and serve.