Sautéed Brussels Sprouts
Adapted from Canadian Living.
12 cups/2.8L Brussels sprouts, halved (~2 lb/1 kg)
3 tbsp/45mL Olive oil
3/4 tsp4m Salt
1/4 tsp1mL Pepper
- In large saucepan of boiling salted water, cook Brussels sprouts, in batches, for 3 minutes. Using slotted spoon, transfer to bowl of ice water. Transfer to towel-lined baking sheet; pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
- In wok or skillet, heat oil over medium- high heat; sauté Brussels sprouts until tender, about 8 minutes. Sprinkle with salt and pepper.