Restaurant-style sprouts in a cold pan

Photo: Joy the Baker

Oil, sprouts and lid go into a cold pan, then onto the heat and you don't touch it. They steam tender and fry crisp at the same time. Lemon, parsley and parmesan finish them.

From Joy Wilson at Joy the Baker · @joythebaker

The lid traps steam to cook the centers while the cut sides fry in the oil: no oven, no blanching.

You need

• 1 lb (450 g) Brussels sprouts, ends trimmed, halved
• 1/4 cup (60 ml) olive oil
• Flaky sea salt and freshly cracked black pepper
• Juice of 1/2 lemon (or a splash of red wine vinegar)
• A handful of chopped fresh parsley
• Grated parmesan, to finish
• Optional: 1 tsp Dijon mustard and 1 tsp brown sugar, stirred into the lemon

How to make it

1. Use a big skillet with a lid that fits snugly. Pour the oil into the cold pan.
2. Lay the sprouts in the oil cut side down, as many as fit in one layer, and put the lid on.
3. Set the pan over medium-high heat and leave it alone for 5 to 7 minutes: don't lift the lid and don't shake the pan. You'll hear it go from a sizzle to a crackle. Peek at one after 5 minutes; the cut side should be deep golden-brown.
4. Take the lid off and check one with a knife; it should slide in with a little resistance. If they're still hard, lid back on for 1 to 2 minutes off the heat.
5. Take the pan off the heat and season generously with salt and pepper. Add the lemon juice (with the mustard and sugar if using) and the parsley, toss, and finish with a snowfall of parmesan. Serve hot.

Written in our own words from Joy Wilson's recipe, with their quantities. The original: Restaurant-style sprouts in a cold pan, Joy the Baker.

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