Garden & Gun: The Secret to Perfectly Crispy Brussels Sprouts
Hey we’re more than just a buncha hog heads here at Martin’s. We like to cook up something green every once in a while, too.
That’s why the folks at Garden & Gun hit us up recently to discuss the best way to get perfectly cripsy Brussels Sprouts
“Martin’s secret to crispy goodness is to give the sprouts a mini cure—he salts them and lets them sit for a few hours before cooking to draw out excess moisture. Once crisped, they make an outstanding side dish with just about any protein—barbecue included.”
The Chef Recommends:
Martha Ann’s Brussels
Yield: 4–6 servings
INGREDIENTS
24 brussels sprouts, halved lengthwise
2 tsp. kosher salt, divided
1–2 tbsp. olive oil
1 tsp. red pepper flakes
1 lemon, zested
PREPARATION
Place brussels sprouts on a wire rack over a baking sheet. Sprinkle with 1 teaspoon salt and let them sit for 2 to 3 hours. Remove and pat dry with a paper towel. Heat a cast-iron skillet over medium heat. Lightly toss sprouts in oil, remaining teaspoon of salt, and red pepper flakes. Place them in the skillet, cut side down. After 2 minutes, flip and cook an additional 3 minutes. Flip again and cook for 1 more minute. Remove sprouts and place in a serving bowl. Toss with lemon zest and additional salt to taste.