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Special

Jacques Pépin Makes Sauteed Brussels Sprouts

Premiere: 11/18/2021 | 00:02:31 |

Jacques Pépin shows us a simple but tasty Brussels sprouts recipe. He likes his Brussels sprouts sauteed and a little browned and crispy on the edges. "Crusty, very simple recipe and very delicious."

About the Episode

Serves 2 to 3

“Simply sautéed with a little olive oil, salt and pepper until crisp-tender and nicely browned around the edges, these thinly sliced Brussels sprouts can be sliced by hand or in a food processor. A very fast and easy side dish.” —Jacques Pépin

Ingredients:

1 tablespoon olive oil
1 tablespoon safflower oil
8 ounces Brussels sprouts, thinly sliced
Salt
Freshly ground black pepper

Method:

Heat the oils in a medium sauté pan over medium-high heat. Add the Brussels sprouts, salt and pepper and toss well. Cover and cook until crisp-tender and beginning to brown around the edges, 2 to 3 minutes. Serve immediately.

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"I feel that if Jacques Pépin shows you how to make an omelet, the matter is pretty much settled. That’s God talking. "
TRANSCRIPT

(upbeat music) - Hi, I'm Jacques Pépin, and this is 'American Masters at Home.'

(upbeat music) I like my Brussels sprouts very simply sautéed, and what I do, cut the bit out of it like that, and I slice it.

Now, of course, if you have an attachment on your food processor to slice it, then it goes even better, but about five, six slice.

See if there is any damage.

Like here, this one is a bit damaged, so I will remove that, right.

Sometimes I do it with bacon.

I fry bacon, and let's see.

You have to watch out, like this one is damaged on top here.

Either olive oil or a mixture of some kind.

In that case I have half a pound here, a good half a pound of Brussels sprouts, so I will put a mixture of olive oil and safflower oil.

And this is it.

(oil sizzling) A bit of salt on top of it.

Dash of pepper.

And I don't mind if it browns a little bit like this.

Good, and cover it to give it a little bit of moisture.

Two, three minutes.

Okay, so my Brussels sprouts, all crunchy now, are ready.

Remember that I cook them at high temperature like this.

I like them when they are little brown like this, all around the edge.

Crusty, very simple recipe, and very delicious.

Brussels sprouts, sautéed.

Happy cooking!

(light music) Thank you for joining me.

For more, subscribe to this channel or watch here.

Thank you, and happy cooking.

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