Let me take you on a journey to the land where brussel sprouts get charred on the outside but never burnt, and they’re cooked all the way through.
That land is my kitchen.
Ah yes, the age-old question: How do you cook a veggie so that it browns nicely on the outside, but it isn’t hard on the inside?
I discovered a technique while I was cooking Chinese dumplings that basically saved my life.
All you need is a little water.
(Ps this recipe is basically fool-proof since you cook the brussel sprouts in bacon fat, and then cover them with bacon and blue cheese. Now tell me, how could you mess THAT up?)
Blackened Brussel Sprouts with Bacon & Blue Cheese
- 1 pound rinsed and halved brussel sprouts, ( I like to have the ends trimmed and the outer leaves removed- they usually fall off when you trim off the stem anyway).
- 3 pieces sliced bacon, cut into 1 inch pieces (I like to use scissors right into the pan)
- 1/2 cup crumbled blue cheese
- S&P to taste
- Render bacon in a cast iron pan until crispy.
- Remove bacon from fat and let drain onto a paper towel.
- Pout out bacon fat. There should just be a coating on the bottom of the pan, but no fat pooling. (See picture)
- Over medium-high heat, add brussel sprouts and let cook without stirring for 1 minute.
- Stir sprouts after 1 minute. They should be starting to char a little bit and be picking up some of the bacon bits left in the pan.
- Repeat cooking and stirring 3 more times for a total of 4 minutes. Sprouts should be fairly charred.
- Add 3 Tbsp water to hot pan and cover.
- Remove from heat and let steam for 2 minutes, or until they are tender.
- Season with S&P to taste.
- Add in crumbled bacon and stir to combine.
- Top with blue cheese and serve while hot.