Skillet Roasted Brussels Sprouts

The goal of this recipe is to achieve a good amount browning or caramelized crust and a contrasting crip tender green body.
The purpose of cutting the sprouts in half is to have a nice amount of surface area to brown.

The large amount of oil is necessary because even though you have a nice flat surface with the cut end, as the sprout
cooks it will bow and only the center will brown. The extra oil will brown the part that raises slightly above the surface of the skillet.

Ingredients:

1 lb Brussels Sprouts
5 tablespoons Olive Oil or oil of your choice

4 cloves garlic, More or less
1 tablespoon Orange zest
2 tablespoons grated Parmesan

1 teaspoon Kosher Salt
1 teaspoon Pepper

1 tablespoon oil, for the loose leaves

1. Cut the Brussels Sprouts ends off and take off the loose leaves, and then cut in half.

2. Keep the loose leaves and put them in a separate bowl

(The wine is for drinking which can make the preparation better or at least more fun!)

Put the sprouts cut side down in a cold skillet, so you don't burn yourself.
Add 5 Tablespoon of oil and bring to a simmer, then cover and cook for 5 minutes
so it will steam the sprouts crisp tender.

I

Then uncover and let the sprout s brown.
When the sprouts get a good browning on them,
toss them and put the nicely browned ones to the side and
the ones that are not quite browned enough put them toward the center where the most heat is.

While this is finishing up I toss the loose leaves in a
tablespoon of olive oil and toast them in the air fryer or oven till crispy,
about 8 minutes at 400 F

Add the leaves, the salt and pepper, and add the minced garlic, orange zest and grated parmesan.
toss well and serve.

Skewered Brussels Sprouts

Brussels Sprout Slaw