Recipe Instructions:
1 pound Brussels sprouts
Neutral oil (such as vegetable or canola)
Kosher salt
Freshly ground black pepper and/or crushed red pepper flakes
Freshly squeezed lemon juice and/or your favorite vinegar
Trim the very bottom of the Brussels sprouts, removing the roughed-up base but keeping the core intact. Halve the Brussels sprouts lengthwise.
Set a large skillet—preferably cast-iron—over medium-high heat. (The skillet should be large enough that the halved sprouts can lie in a single layer. If that’s not possible, you can cook the sprouts in batches.) Add about 2 tablespoons of oil, enough to generously lacquer the bottom.
When the oil is hot and almost smoking, add the Brussels sprouts. Sprinkle generously with salt and toss so all the sprouts are coated in fat. Use tongs to ensure that all the sprouts are laying flat, cut side facing down. Cook for 3 to 6 minutes—rotating the pan halfway through, but not stirring the sprouts at all—until the bottoms are golden brown and charring. If the pan starts to look dry at any point, add more oil as needed. Flip the sprouts and continue cooking, 2 to 4 minutes, until they’re almost as tender as you like (they’ll continue to cook a bit outside the pan). Turn off the heat and season with pepper to taste and more salt if you need it. Transfer to a platter.
These are great hot, warm, or at room temperature. Just before serving, season with lemon juice or vinegar to taste.
