These seared brussels sprouts leaves work sort of like a warm salad. It's a super simple dish that makes use of those outer leaves that otherwise often get tossed out when cooking these fall delights.

I like to make this when ever I trim a lot of brussels sprouts to roast or to make a brussels sprouts salad; I keep any leaves that aren't too beat up to make this (if you don't trim your brussels sprouts, you should; it helps them cook much more evenly and mitigates any overly cabbage-y smell as they roast or steam). It's good enough, however, to trim a few sprouts just to make it. If you are saving the leaves to sear, lay them on paper towels, roll them up, and pop the bundle into a plastic bag. The leaves will keep this way in the fridge for several days.

If you have a cast iron pan, this is the time to use it. Preheat it for a few minutes to get it nice and hot before adding the oil and tossing in the brussels sprouts leaves. The super-hot surface will really help the leaves get a nice slightly charred element that makes them taste divine!

See Also

How to Roast Brussels Sprouts

How to Steam Brussels Sprouts

Brussels Sprouts Sauté