Blackened Brussels Sprouts

There’s one thing you should know. Brussels sprouts are my favorite food in the whole world. I really think I could eat them every day for the rest of my life.

That being said, this recipe is a fun twist on the classic sauté.


You’ll need worcestershire sauce, hot sauce, olive oil, cumin, garlic powder and brussels sprouts.


To start, cut off the brussels sprouts stems and slice the sprouts lengthwise. Place the groomed vegetables in a bag, add two tablespoons of olive oil and toss.


Next, put the brussels sprouts in a frying pan on medium high heat. Leave them here, stirring occasionally, until sufficiently blackened (7 minutes for me). The brussels sprouts will likely still be firm, so turn the heat down to low, and let them cook about ten more minutes, again stirring occasionally.

When the brussels sprouts are soft, right before removing for serving, add two teaspoons worcestershire, 1/4 teaspoon cumin, 1/4 teaspoon garlic powder and hot sauce to taste. Stir around and serve.

Blackened Brussels Sprouts

12 oz brussels sprouts

2 tbsp olive oil

2 tsp worcestershire sauce

hot sauce, to taste

1/4 tsp cumin

1/4 tsp garlic powder

Trim brussels sprouts and cut in half, lengthwise. Toss brussels sprouts and olive oil in sealed bag. Cook brussels sprouts in frying pan on medium-high heat for 7 minutes until blackened, stirring occasionally. Reduce heat to low, and let brussels sprouts cook for 10 minutes, until soft, again stirring occasionally.

When soft, add worcestershire sauce, hot sauce, cumin and garlic powder.