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Charred Brussel Sprouts with sriracha. Win.

2014 January 12


Oh man…it’s been a LONG time since my last update! Three and a half months is nearly an eternity in the blogosphere, and a lot has happened since then–for instance, I moved to New York (finally!). It’s the greatest city in the world, the alcohol prices are making me go bankrupt, and there are more hipsters in a two block radius than all of Madison combined. It’s fantastic.

Anyways, I’ve really started to take to cooking less elaborate dishes and keeping stuff fresh, vibrant, and simple. I mean, look at these brussel sprouts! They’ve got only a couple of ingredients, take almost no effort to prepare, and are absolutely delicious. To start off the new year, I’m going to give a nice step-by-step run-through on this recipe (the whole thing is at the bottom). Click below to check it out!


The first step is pretty easy–buy some brussel sprouts (this is about 7oz worth) and cut them in half vertically. Make sure to brush off any excess leaves, if you can; that stuff can be a total pain to deal with once we get to the blackening part.

Once the sprouts are cut, heat some olive oil on medium-high heat in a pan–I used around a tablespoon when I was cooking. Grind some salt and pepper onto the olive oil and let it heat until it’s shimmering. As a bit of advice, don’t use extra virgin–it’s got a lower smoke point and the sprouts won’t cook as well!


Once the oil is heated, place the sprouts face down in the pan. Yes, I’m fully aware how oversaturated and instagram-y that picture is. My bad, readers…my bad. Once you’ve got them all face down, place a lid/cover on the pan (or pot, if you want to go that way), reduce the heat to medium-low, and set the time for 7 minutes. DON’T YOU DARE LIFT THAT LID UP!


Once the timer goes off, life the lid and pop those babies out onto the plate. They should look like the above picture–blackened and crispy on the bottom, and the rest will be perfectly cooked as a result of steaming in the pan. I like topping it with a couple squirts of sriracha (see the title picture), but these can be eaten as-is. Delicious!

Charred Brussel Sprouts with Sriracha

  • Brussel sprouts (6-8oz)
  • 1 tablepoon olive oil
  • Salt
  • Pepper
  • Sriracha (optional)


  1. Cut the brussel sprouts in half, vertically.
  2. Heat the olive oil in a pot or pan (whatever you have a lid for) on medium-high heat, grinding on some salt and pepper while it heats up.
  3. Once the oil is heated/shimmering, place the sprouts face down in the pan.
  4. Place a lid on the pan and set a time for 7 minutes. DO NOT TAKE THE LID OFF.
  5. When time’s up, plop the sprouts onto a plate and top with sriracha, if that’s your thing (it’s totally mine!).
4 Responses leave one →
  1. SueM permalink
    March 7, 2014

    Pictures are beautiful! I do the same but in the oven but that takes forever! But I could eat enough for four-they are so good. Will do this the next time as it only take 7 minutes!

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