Uploaded April 2023 | Updated September 2026, 4 days ago
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This is a sort of adaptation of the deep-fried Brussels sprouts technique into one which can be executed in a cast-iron skillet with minimal oil. As such it is a bit more convenient and a bit healthier. It does take longer overall to cook, but it doesn’t entail any deep-frying, so that generally results in simplification overall.
The shallots are sliced thin, and the sprouts cut in half along their cores so that they will hold together. A thin layer of olive oil (or your preferred cooking oil) allows the shallots to crisp while the Brussels sprouts slowly sear on their bottom sides. They are all allowed to cook in place for 5-10 min at a time without stirring, and even then it is gentle, just to keep things from sticking badly to the surface.
This process takes 30-40 minutes to complete properly, including the toasting of some hard cheese such as Parmesan, at the end. At that point the veg can receive its last seasoning as the cheese hardens on a cool surface, and then it can be served, garnished with the crispy cheese.
Makes enough for 2 people.
Equipment:
• cast-iron or non-stick skillet
• appropriate tongs and/or spatula for the skillet
Ingredients:
10-14 ea Brussels sprouts 5-7 per person
1 ea shallot 1 per up to 20 sprouts, give-or-take
1-2 Tbsp olive oil the heat should not be high enough to make it smoke
10-20 g Parmesan or similar; thin slices or piles of gratings to taste s&p, lemon juice
Procedure:
1. Allow the cast-iron to come to temperature while preparing the sprouts and shallots.
2. Peel the sprouts as need be and cut them in half, or in quarters if they’re really big.
3. Slice the shallot thin, into rings or half-moons.
4. Place enough oil into the pan to create a thin coating over the bottom of the pan when swirled.
5. Season the cut faces of the sprouts and place them into the pan cut-side down.
6. Arrange the shallots in a single layer in the remaining space in the pan; if it overlaps a bit that is fine.
7. Allow to cook undisturbed for 5-10 min at a time, gently rearranging every so often, perhaps flipping the shallot over.
8. Once the shallot has good color and the sprouts are tender, and well-colored on their flat sides, mix them together well and then pile them in one side of the pan, and place the cheese slices (about twice the size of a postage stamp) into the pan to melt and toast.
9. Once the cheese has spread and started to take on a bit of color, remove to a cool surface such as a plate or cutting board.
10. Adjust seasoning of the sprouts in the pan, with salt, pepper, lemon juice, rice vinegar, etc, as needed.
11. Arrange Brussels sprouts and shallots onto plates, and top with wafers of crispy cheese.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This is a sort of adaptation of the deep-fried Brussels sprouts technique into one which can be executed in a cast-iron skillet with minimal oil. As such it is a bit more convenient and a bit healthier. It does take longer overall to cook, but it doesn’t entail any deep-frying, so that generally results in simplification overall.
The shallots are sliced thin, and the sprouts cut in half along their cores so that they will hold together. A thin layer of olive oil (or your preferred cooking oil) allows the shallots to crisp while the Brussels sprouts slowly sear on their bottom sides. They are all allowed to cook in place for 5-10 min at a time without stirring, and even then it is gentle, just to keep things from sticking badly to the surface.
This process takes 30-40 minutes to complete properly, including the toasting of some hard cheese such as Parmesan, at the end. At that point the veg can receive its last seasoning as the cheese hardens on a cool surface, and then it can be served, garnished with the crispy cheese.
Makes enough for 2 people.
Equipment:
• cast-iron or non-stick skillet
• appropriate tongs and/or spatula for the skillet
Ingredients:
10-14 ea Brussels sprouts 5-7 per person
1 ea shallot 1 per up to 20 sprouts, give-or-take
1-2 Tbsp olive oil the heat should not be high enough to make it smoke
10-20 g Parmesan or similar; thin slices or piles of gratings to taste s&p, lemon juice
Procedure:
1. Allow the cast-iron to come to temperature while preparing the sprouts and shallots.
2. Peel the sprouts as need be and cut them in half, or in quarters if they’re really big.
3. Slice the shallot thin, into rings or half-moons.
4. Place enough oil into the pan to create a thin coating over the bottom of the pan when swirled.
5. Season the cut faces of the sprouts and place them into the pan cut-side down.
6. Arrange the shallots in a single layer in the remaining space in the pan; if it overlaps a bit that is fine.
7. Allow to cook undisturbed for 5-10 min at a time, gently rearranging every so often, perhaps flipping the shallot over.
8. Once the shallot has good color and the sprouts are tender, and well-colored on their flat sides, mix them together well and then pile them in one side of the pan, and place the cheese slices (about twice the size of a postage stamp) into the pan to melt and toast.
9. Once the cheese has spread and started to take on a bit of color, remove to a cool surface such as a plate or cutting board.
10. Adjust seasoning of the sprouts in the pan, with salt, pepper, lemon juice, rice vinegar, etc, as needed.
11. Arrange Brussels sprouts and shallots onto plates, and top with wafers of crispy cheese.
Music: bensound.com/royalty-free-music
