Yes, as you can tell by the title of this post I am finally going to show you a step-by-step tutorial of my pan seared brussel sprouts. I thought that since I make them so often and, well, they always looks so darn fabulous I would let you in on my secrets, mwah ha ha! Ahem, SO… brussel sprouts, yes. Deliciousness.

So, what I do, every often, is buy these:

*Gasp!* The horror! “You mean to tell me you buy FROZEN brussel sprouts?!” Yes, ma’am I do. (I like to be overly dramatic sometimes… deal with it.) And now the truth behind the madness, frozen brussel sprouts are amazing. They not only come cooked already to perfection. But, you can use as many or as little as you like and throw the rest of the pack back in the freezer until next time. I only use half a bag at a time when I make these for me and the Hubs. You can either let them sit on the counter for about 20 mins or so or run them under cool water until the outside is partially thawed. Then, just cut them down the middle into halves.

See that beautiful green! Ahh, i love these. I tried making these once with fresh and they didn’t come out half as good as these babies. So, after you have them all cut in half I suggest tossing them into a pan over medium heat that has some left over liquid bacon (bacon fat drippings) in it and let it cook in there. OR, if you have some hand dandy liquid bacon left over from your last BLT fiasco you can use that too.

Just use enough to coat the bottom of your pan and coat the sprouts as well. About 1-2 Tbls. Go ahead and saute these until slightly golden brown.

Next, I add salt and pepper to taste. Toss to evenly coat each sprout. Now, I scoot the sprouts to the outside of the pan so there is a well in the middle. I add 1 Tbls of butter. Take one garlic clove that you have finely minced and add that. I like to use my zester for this.

Let the garlic cook slightly until you can smell the aroma. Just lightly brown the garlic making sure it doesn’t burn. When it is cooked through, toss in with the brussel sprouts. Taste to see if you need additional seasoning. Let cook a little longer until nice and golden brown. I like to add about one more Tbls of butter to the pan so they are nice and glossy and buttery. Mmmmmm. And there, my friends, you have it! Super simple, yes?

–Dana