(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.
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