Blackened Brussels Sprouts with Garlic is one of our top quick side dishes during the fall and winter.
The method is simple, using only 5 ingredients and minimal kitchen tools.
- Start with a preheated, sizzling hot skillet.
- Slice Brussels sprouts in half and toss with olive and kosher salt.
- Place Brussels sprouts cut-side down in a single layer into the skillet.
- Cook for 5 minutes.
- Add minced garlic and cook for 2 minutes more.
- Top with freshly ground pepper or any of the variations below.
Get creative with your Brussels sprouts by tossing with additional toppings at the end. Here are some ideas to get you started:
- freshly squeezed lemon juice + freshly grated Parmesan
- drizzled sesame oil + scallions + toasted sesame seeds
- drizzled honey + pitted, chopped dates + bacon crumbles (eliminate the garlic in this variation)
Check out this bonus video from Farmer Dan for a quick tutorial on removing Brussels sprouts from the stalk!
What’s your favorite way to eat Blackened Brussels sprouts? Share in the comments!
Blackened Brussels Sprouts with Garlic
- 12" skillet, preferably well-seasoned cast iron
- chef's knife
- cutting board
- turner spatula
- 1/2 pound Brussels sprouts
- 1 tbsp olive oil
- 1/2 tsp kosher salt more to taste
- 2-3 cloves garlic, minced
- freshly ground pepper to taste
- Preheat skillet over medium-high heat.
- Slice half pound of Brussels sprouts in half. Toss sliced sprouts with olive oil and 1/2 tsp salt.
- Once skillet is sizzling hot, carefully place sprouts in single layer cut-side down on skillet.
- Reduce heat to medium. Cook, undisturbed, for 5 minutes.
- While sprouts are cooking, mince 2-3 cloves of Perkins' Good Earth Farm hardneck garlic.
- Sprinkle the garlic over the sprouts and cook 2 minutes more.
- Check to make sure the sprouts have blackened to your liking and are at your preferred tenderness. Remove from heat, salt to taste, and enjoy!
- If doubling, use 2 skillets, or keep first batch warm in 200 F oven.
- On our old-school house stove, the heat doesn't always distribute as evenly as I'd like. If you're in the same situation, turn skillet 180 degrees halfway through cooking for more even heat distribution.
- We like our Brussels sprouts crisp-tender. If you want yours more tender, try covering the skillet during cooking.