Kenny’s Brussels Sprouts
Kenny Oringer is one of our favorite chefs and definitely one of the best in Boston! He’s contributed this recipe for a simple way to make Brussels sprouts especially delicious.
- 1 pint cleaned Brussels sprouts, scored with an “X” on the root
- Sea salt
- 2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
Blanch the sprouts in boiling water until tender, about five minutes. Drain them, then “shock” them by dumping them in a bath of ice water. After a minute or two, drain the sprouts and cut in half.
Heat a skillet to high heat and drizzle two tablespoons EVOO into the pan. Add sprouts when hot and sear until golden brown.
Season the sprouts with sea salt and a drizzle of EVOO. Serve warm.