PAN ROASTED BRUSSELS SPROUTS ISLAND STYLE

 

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PAN ROASTED BRUSSELS SPROUTS ISLAND STYLE

Photo by Linny Morris
Featured in our winter 2016 issue (https://ediblehi.com/pan-roasted-brussels-sprouts-island-style/) and available in Merriman’s Hawaii Cookbook, available for purchase here: https:// www.merrimanshawaii.com/ cookbook/
Course: Side Dish

Equipment

  • Heavy Bottom Skillet (Cast Iron Frying Pan Works Best, But Any Oven Proof Dish Will Work)

Ingredients

  • 1 lb. Brussels Sprouts (Remove outer leaves, Brussels sprouts may be left whole or cut in half. I usually leave the marble-sized ones whole and cut in 1/2 when they get closer to the size of a ping pong ball 3-4 oz.)
  • 1/2 Maui Onion (Thinly Sliced)
  • 3 oz. Or 1/2 Red Bell Pepper (Thinly Sliced)
  • 1" Piece Of Ginger (Peeled, Thinly Sliced, And Julienne)
  • 5 Cloves of Garlic (Peeled And Thinly Sliced)
  • 1/4 tsp. Chili Pepper Flakes
  • 1 tsp. Rock Salt
  • 1 oz. Parmesan Reggiano (Thinly Sliced And Optional)
  • 1 oz. Olive Oil

Instructions

  • Marinate Brussels sprouts in olive oil and chili pepper flakes. Preheat oven to 475 degrees Fahrenheit.
  •  Place Brussels sprouts in a heavy bottom skillet.
  •  Place in hot oven.
  • Turn when dark brown (About 10 minutes). Add garlic slices.
  • Cook until Brussels sprouts begin to get soft (about 5 more minutes). Add ginger, salt, Maui onions, and red bell peppers.
  • Cook 2-3 minutes.
  • Add Parmesan if desired and serve!

Notes

Don’t worry if your sprouts get too black. These miniature cabbage have a large margin for error.