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Pan seared Brussel sprouts

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Ingredients
  

  • 1 LB BRUSSELS SPROUTS
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 1/2 TSP KOSHER SALT
  • 1/4 TSP BLACK PEPPER
  • 1 TBSP BALSAMIC VINEGAR OR LEMON JUICE
  • 1-2 TBSP RAW PINE NUTS
  • CHOPPED FRESH HERBS LIKE PARSLEY
  • A HANDFUL OF PARMESAN

Instructions
 

  • HEAT A LARGE VCAST IRON SKILLET OR SIMILAR STURDY BOTTMED SKILLET OVER MEDIUM HIGH FOR 4 MIN. ADD HTE OIL. AS SOON AS THE OIL IS HOT AND SHINING SWIRL TO COST THE PAN TEHN ADD THE HALVED BRUSEELS SPROUTS SHAKE THE SKILLET A LITTLE AND PROD THEM SO THAT AS MANY AS POSSIBLE ARE CUT SIDE DOWN. LET SIT COMPLETELY UNDISTURBED FOR 5 TO 8 MIM, UNTIL THEY DEVELOP A DARK,. TASTY, CARAMELIZED SEAR.
  • ADD THE SALT AND PEPPER. WITH A WOODEN SPOON OR SPATULA, STIR HTE BRUSSELS SPROUTS. CONTINUE COOKING , STIRRING EVERY FEW MIN. UNTIL THE BRUSSELS SPROUTS ARE BROWNED ALL OVER AND JUST TURNING TENDER THE INSIDE, ABOUT 6 TO 8 ADDITONAL MIN.
  • REMOVE THE PAN FROM THE HEAT STIR IN THE VINGEAR THEN THE PINE NUTS ALMONDS LET RESIDUAL HEAT OF THE SKILLET TOAST THE NUTS, STIRRING THEM VERY OFTEN SO THAT THEY TOAST EVENLY ON TALL SIDES. AND DO NOT BURN TOASTING, RETURN THE SKILLET TO LOW HEAT. AS SOON AS THE NUTS ARE TOASTED TRANSFER THE SPROUTS TO A SERVING PLATE AND SPRINKLE WITH FRESH HERBS. ENJOY HOT.