- Alton Brown born (1962)
Rosemary Brussels Sprouts Recipe
- 1 pound Brussels sprouts*, stems trimmed and cut in half
- 1 tablespoon olive oil, plus more if needed
- 1 sprig of rosemary, de-stemmed and roughly chopped
- Pinch of red chile flakes (optional)
- Salt, to taste
- Pepper, to taste
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This easy and tasty recipe will convert any Brussels sprouts disbelievers. Steaming cuts down on the total cooking time (and gets rid of some of the stinky smell), while pan-roasting them in a rosemary-infused olive oil gives them a crispy exterior and tons of flavor.
Heat a pot of water until boiling or use a microwave to steam. When the water is ready, use a steaming basket to steam the Brussels sprouts until just tender.
Then heat the oil in a large pan with the rosemary, over medium-high heat. When hot, add the Brussels sprouts and season, moving them around with a wooden spoon to incorporate them with the rosemary-infused olive oil. Lower the heat to medium, and cook for about 5-7 minutes, or until they've reached desired level of tenderness. (I like mine a little soft inside with a slightly firm exterior). Season again as needed and serve.