I have to be honest with you guys. Growing up as a kid, I used to hate Brussels sprouts. I knew they were good for me, but for some reason, I just couldn’t bring myself to enjoy them like I could with other green vegetables. However, as I got older and started making a conscious effort to eat healthier, I found ways to make certain foods more palatable. And wouldn’t you know it, I found myself not only tolerating the taste of Brussels sprouts but actually enjoying them from time to time. If you’re like me and a little on the fence about eating your greens, give this recipe a try. It truly does make the best effing pan-fried brussels sprouts ever.
Garlic and Olive Oil – The Most Underrated Flavors Ever
Let’s be perfectly honest here. Brussels sprouts on their own are most definitely an acquired taste. Sure, it’s possible to enjoy them steamed or boiled all on their own, but why not fry them up in a pan with some olive oil and garlic instead? Same nutritional value only way more satisfying. When you make your Brussels sprouts this way, they transform into a whole new dish.
All it takes is about 30 seconds to make the garlic mixture that you’re going to put on your Brussels sprouts. Not only does the garlic add an incredibly potent flavor to the Brussels sprouts that makes them enjoyable to eat, but it’s also one of those vegetables that’s absolutely loaded with health benefits. Garlic is a great source of vitamin B6, calcium, iron, potassium, and other essential minerals. It’s also an amazing immune system booster, and research has shown it to be highly beneficial in preventing many cardiovascular issues like heart disease and stroke. (1)
5 Reasons To Go with Cast Iron Pan
A cast iron pan may not be your first choice in the kitchen because it’s heavier and bulkier than other pans. However, there are certain benefits to using a cast iron pan. Here are some of them:
1. Non-stick – Cast iron pans, when seasoned correctly, are non-stick. This happens after the oil molecules have binded to the surface. For best results, do not soap your cast iron skillet. Instead, use salt as a scrub.
2. Hotter – Cast iron pans can withstand immense heat, which means they are perfect for searing everything from steaks to Brussels sprouts. This gives your food more flavor without overcooking.
3. Heavy Duty – Cast iron pants can withstand almost anything. It doesn’t matter if you drop them or hit them on the kitchen counter. You can bet that they’ll still be in one piece the next day.
4. Economical – Cast iron pans are relatively inexpensive and last long with proper care. Avoid scratching the pan and don’t mix extreme hot and cold. Other than that, you shouldn’t have a problem with your pan.
5. Versatile – Cast iron pans can be used to make practically anything. From cookies to breakfast frittatas, you can’t go wrong with this multi-purpose pan.
To be fair, Brussels sprouts are an extremely healthy vegetable that provides many terrific health benefits. For years, I avoided them because I thought there was no way they could be made into a tastier dish, but boy was I wrong. This pan-fried recipe has changed the game, and I can’t wait to try out this recipe with other vegetables that I’m not too fond of. Next on my list: bittermelon. Let’s see if the garlic and olive oil can change my mind about those, too.
- 1 pound Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 2 garlic cloves, shaved
- ½ lemon, juiced
- ½ tsp salt
- ¼ tsp black pepper
- In a large cast iron pan heat 2 tablespoons of olive oil over medium heat.
- Add the Brussels sprouts, cut side down, in the pan and cook 3-5 minutes.
- Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes.
- Remove the Brussels sprouts from the pan.
- In the same pan add the remaining oil and garlic and cook for 30 seconds or until garlic begins to become fragrant.
- Drizzle the sprouts with garlic olive mixture and lemon juice, season with salt and black pepper and toss to combine.
The recipes mentioned above have been tried and tested by many before you, so I’m sure you’ll enjoy them as well. They’re relatively simple to make too, so you don’t need tons of preparation time. Most of the ingredients are probably already in your kitchen, so you could probably even try them out right now if you can.
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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