Tonight I tricked myself into thinking that I had this recipe archived here already before I started cooking, and had the oil smoking in the pan before I realized that I never got around to writing it down. Thankfully I managed to figure it out again. I don’t want to make that mistake again, so here goes…
What you need:
Brussels sprouts (however many you feel like making)
Smallish cooking onion
x cloves of garlic, where the magnitude of x is a function of how much you like garlic
Soy sauce
Balsamic vinegar
Walnuts, sunflower seeds, peanuts, sliced almonds, or some other seed or nut that suits your fancy
What do to:
1. Slice the sprouts thinly. I usually cut the asses off (well, what else would you call them?) and then slice them lengthwise into thirds. Keep all the little leaves that fall off as well.
2. Mince or crush the garlic, and thinkly slice or mince the onion.
3. Coat the bottom of a skillet or other thick pan with oil and heat it at medium high until the oil is almost smoking.
4. Toss the sprouts in, making sure that there’s enough room so that they all have their surfaces touching the bottom of the pan. I usually have to do a couple of batches to cook all the sprouts that I bought.
5. Every couple of minutes or so, stir them around so that they blacken sort of evenly on both sides.
6. When they start to soften a bit, toss in the onions and the garlic, and cook until those are getting soft or browned.
7. At the last moment, splash roughly equal amounts of soy sauce and balsamic vinegar into the pan and stir a bit so that it reduces. Throw in the seeds/nuts after the liquids thicken, stir it around one last time, and you’re good to go.
I’ve probably stolen this recipe off of the net from somewhere, but it’s been so long that I can’t remember where from. It’s most likely the first or second hit in the Google search results for ‘blackened brussels sprouts’, but I’m too lazy to check… credit goes to the folks who made this one up, it certainly wasn’t me.