Brussels Sprouts Recipe

Trim and halve

Trim stem ends of Brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise. If sprouts are very large, quarter them so pieces are roughly uniform.

Rinse trimmed sprouts under cold water and dry thoroughly on a kitchen towel or salad spinner. Patting dry ensures good browning when sautéing.

Combine apple cider vinegar (1 tbs), brown sugar (1 tsp), and 2 tbs water in a small saucepan over medium heat. Stir until sugar dissolves and simmer until slightly reduced and syrupy, about 4–6 minutes. Remove from heat and let cool slightly. (If using prepared apple gastrique, skip this step and use 3 tbs of the prepared sauce in the final step.)

Heat a small skillet over medium heat. Add 1 tbs olive oil or melted butter and 1 cup breadcrumbs. Toast, stirring frequently, until golden and crunchy, about 4–6 minutes. Stir in lemon zest (1 tsp), 1 tsp salt and 1/2 tsp pepper. Remove from heat and set aside.

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. When butter is melted and foaming, add the halved Brussels sprouts cut-side down in a single layer (work in batches if needed). Cook without moving until deeply browned on the cut side, about 4–6 minutes.

Flip the sprouts, reduce heat to medium, and add the minced garlic (2 cloves). Sauté, stirring gently, until garlic is fragrant and sprouts are tender-crisp, about 2–3 more minutes. If the pan becomes too dry, add a splash (1–2 tbs) of water to help steam and finish cooking.

Stir the prepared apple gastrique (3 tbs) into the skillet with the sprouts, tossing to coat evenly. If you made a small gastrique in the recipe above, use that amount. Taste and adjust seasoning with salt and pepper to taste.

Sprinkle the toasted breadcrumbs evenly over the sprouts and toss gently to combine, allowing breadcrumbs to warm and adhere, about 30 seconds.

Remove skillet from heat. Sprinkle 1 tbs freshly grated Parmesan over the sprouts and toss gently one last time. Taste and add a light squeeze of lemon or an extra pinch of salt if desired.

Transfer Brussels sprouts to a warm serving dish and serve immediately so breadcrumbs remain crisp. Leftovers can be reheated gently in a skillet over low heat; expect breadcrumbs to soften.