Brussels sprout halves browned in a hot pan until the edges caramelize, with roasted peanuts for crunch. The browning softens the bitterness some of the family doesn't like.
Cut the stem end off the Brussels sprouts and remove damaged outer leaves.
KnifeCutting board
2
Cut the Brussels sprouts in half lengthwise and blanch in boiling water 3 minutes.
KnifeCutting boardStovePot
3
Drain and dry well.
Colander
4
Toast the peanuts in a dry skillet over medium heat 3 minutes, stirring, until they are toasted. Transfer to a plate.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
5
Heat the olive oil and butter in a wide pan over high heat.
⚙ Pan-fryingStoveFrying pan
6
Arrange the Brussels sprouts in the pan in a single layer, cut side down, and sear 4 minutes without stirring, until they brown. Flip, add the garlic and fry 1 minute. Lower the heat and cook 3 more minutes, until they are tender but still have bite.
Stove
7
Season the Brussels sprouts with salt and black pepper and the lemon juice.
8
Sprinkle the peanuts on top and serve hot.
211calories
8 gprotein
10 gcarbs
16 gfat
● protein 14%● carbs 18%● fat 68%
Per serving (154 g), of 4 servings
To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Peanuts: measured in cup in this recipe: 1 cup = 145 g · 567 kcal per 100 g · More about Peanuts →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
