Brussels sprouts are trendy right now — walk into any restaurant and you’ll find them on the menu. I never used to like them — hated them, in fact — until I had them cooked any way other than steamed.

I’ve had them lots of ways that I like now, from shredded and in a salad, to coated in Sriracha and blue cheese, but my favorite preparation is a simple one: crispy and crunchy with little fanfare. These don’t need a lot of seasoning, but they need something to bring out their flavor, which is why I decided to go with the Everyday Blend from Ava Jane’s Kitchen. It’s an easy going blend of salt and pepper, with a hint of garlic and citrus. It’s not overpowering, which is just what something already flavorful like Brussels sprouts need.

I’ve had crispy Brussels sprouts in plenty of places, but where they always fail is the way the sprouts are cut, which is in half. I know in a restaurant kitchen this saves time, but where you save time, you give up flavor. So I cut my sprouts into tiny little slices. This means more surface area for crispness, and no mushy, sulfur tasting sprouts. It’s also a great way to cook them if they’re not the same size. If you’ve ever had a few mushy halves alongside what could be rocks, you know what I’m talking about.

You might want to cook these in bacon fat, which is fine, but I like them super simple, which is why there are only a few ingredients here — Ava Jane’s Kitchen Avocado Oil, Everyday Blend, sprouts, and a touch of lemon juice. A sprinkling of coarse Colima Sea Salt at the end brings it all together. The end result is a side dish you will run out of too quickly, and everyone will rave about.

Serves 2
Prep time: 15 minutes

Ingredients:

2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 pound Brussels sprouts, cored and sliced into thin slices
1 tablespoon Ava Jane’s Kitchen Everyday Blend seasoning
1 tablespoon lemon juice
Colima Sea Salt

Directions:

Heat a large skillet over medium high heat. Add the oil and the sprouts in an even layer; cook in batches if necessary to avoid crowding the pan.
Cook until they start to brown and carefully flip. Season with the Everyday Blend seasoning and let cook until well browned.
Drizzle with lemon juice and turn off heat.
Transfer to serving dish and sprinkle with Colima Sea Salt.

Easy to download PDF: Extra Crispy Brussels Sprouts