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I just realized today that I have been spelling Brussels sprouts wrong all these years.  Blew. My. Mind. I’ve always said, Brussel sprouts.  Who knew there was an S on the end?  Well, ya learn something new everyday, I suppose.  So, if you didn’t know how to spell Brussels Sprouts there ya go.  If you did, then what you will learn is this easy-peasy recipe.

For starters, Brussels Sprouts get such a bad wrap.  I, personally didn’t try them till about three years ago.  Once, I took the plunge I had no idea why I wasn’t eating these tasty little things!.  Basically, they are like super tiny cabbages and like most hearty vegetables, they are super versatile.

For our purpose today, lets go over a basic recipe to throw into your repertoire.  With basic recipes like the one below you can feel free to make it your own.  For instance, Brussels Sprouts are delicious with bacon.  Instead of adding olive oil to the pan you could first add a good quality, organic, gluten free bacon, cook it, discard the cook bacon and use the bacon fat to pan roast your Brussels in.  Once the Brussels are done add the bacon back in and drizzle with a good, high-quality maple syrup.  Oooo yaaa…now we’re talkin’!  My point is, think of your Brussels almost like a blank canvas or a roasted salad where you can add delicious textures and endless possibilities.

  • 2 pounds Brussels sprouts
  • 1 small sweet onion, diced
  • ¼ cup good olive oil, divided
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper, or to taste.
  • a pinch or two of red pepper flakes.


  1. Rinse and trim Brussels sprouts. Cut off the bottom end and halve sprouts.
  2. Place Brussels sprouts in a bowl with 2 tbsp of olive oil, sea salt and pepper.
  3. Heat a large pan over medium heat. Add 2 TBSP of olive oil. When it shimmers, add onion and cook until they are translucent.  About 3 minutes or so.
  4. Then add Brussels sprouts to skillet and spread them out in a single layer.
  5. Allow sprouts to cook without stirring or shaking the pan for 3 to 5 minutes, until a nice caramelized sear has developed on the sprouts.
  6. Toss the sprouts, trying to turn most of them brown-side up in the pan, and finish cooking on the other side, about another 8 to 10 minutes. Adjust heat as necessary and stir occasionally so sprouts cook without burning.
  7. When done, the sprouts should be tender all the way through but not mushy, and richly brown in places. Add additional salt as desired.

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