These sprouts are so crispy and buttery that they often don’t make it to our dinner plates, we end up just eating them with our fingers out of the pan.
1/2 lb. fresh brussels sprouts
4 tbsp. earth balance
1 tsp. sage
1/2 tsp. tumeric
2 tsp. onion powder
1. Wash and halve your sprouts.
2. Heat your saute pan over medium heat. Once it is warm to the touch add 2 tbsp. earth balance. Make sure the butter melts evenly over the pan covering the entire surface.
3. Add your sprouts to the pan, flat side down. Try not to crowd them too much, they will only crisp up if the entire flat side of the sprout is directly on the pan. Cook over medium for about three minutes.
4. Add in 2 tbsp. earth balance, again make sure it covers the pan evenly. Sprinkle on sage, tumeric, and onion powder. Turn heat a bit higher and cook for another 3-5 minutes.To check and see when you’re almost done, just turn over a sprout.
5. Once you have a nice crispy side, mix the brussels sprouts well, coating them evenly in butter and spices. This helps prevent little pockets of spice which could otherwise taste gritty and overbearing. Leave on the heat for another 3 minutes or so and you’re done!
I can’t say how well these would save in the fridge because we never have any leftovers when I make these, in fact, I usually make double this recipe, so if you love sprouts as much as I do you may want to just do a whole pound at a time.