RECIPE

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.

Ingredients

  • 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

Preparation

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.

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