Christmas Time Reminds Me Of: Slightly Caramelized Brussels Sprouts

I don't know why brussels sprouts are so dreaded. As long as they are cooked properly, I think they are delightful. I feel that many veggies get a bad wrap, and it's often due to the fact that people don't cook them well - I mean, who likes brussels sprouts that are very strong tasting, or totally droopy because someone has boiled them to death? I can understand that they are a somewhat acquired taste that that comes with age, but I don't think they should have such a terrible reputation.



Brussels sprouts take 90-180 days to grow. They grow on a long stalk, 2-4 feet in length, in a spiral pattern. Besides being related to cabbage, they are also a close relative of broccoli!

Anyway, here is one way I like to cook brussels sprouts. It's quick, and requires little skill.

Slightly Caramelized Brussels Sprouts
Makes 4 side dish servings

Ingredients
3/4 of a pound of brussels sprouts
1 tbsp of canola or vegetable oil
1/2-1 cup of water
salt and pepper to taste

Peel outer leaves off of brussels sprouts, trim ends (not too much or the whole sprout will fall apart!) and cut in half. Heat a shallow bottomed pan. Add oil and brussels sprouts. Place enough water in the pan so that the brussel sprouts are half covered. Season with a little salt and pepper.



Place lid over the pan. Simmer for 5 minutes.



Remove lid, and let water completely evaporate. Taste a brussels sprout. If it's reasonably tender, caramelize the brussels sprouts (let them brown, stirring occasionally) gently, making sure not to blacken them. If not, add a bit more water, and simmer. Taste again. Once they are tender, caramelize them. Adjust seasoning as necessary.

Sautaced Brussels Sprouts with Lemon and Almonds

Good brussels sprouts? Isn’t that an oxymoron? You might think so, but then you haven’t tried these.

This post is hereby redemption from the barrage of sweets I’ve posted in the past few weeks. My apologies. I am not trying to put anyone in a sugar coma… but sometimes the desserts are the only part of the meal worth posting.

From Bon Appetit: “A dish to convert all the brussels sprout haters,” and that is truly what it is. The trick is how you cut them, then how you cook them. Separating the leaves and tossing the cores spreads out the brussels sprout flavor, making them less like the hunk of green-ness that makes children cringe, and more like a fresh and delicious and sweet (yes sweet!) salad.

Trust me on this one. Don’t allow yourself to eat those mouth-watering Molten Chocolate Cakes until you first eat your brussels sprouts. And I promise you, you’ll like them. I may even try feeding these to my dad… the man who will not eat anything green save maybe iceberg lettuce.

Sautéed Brussels Sprouts with Lemon and Almonds

Makes 4-6 servings. Recipe from Bon Appetit.

INGREDIENTS
3 tablespoons grapeseed oil or olive oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores, cores discarded.
1/4 cup shelled unsalted pistachios or sliced toasted almonds
2 tablespoons fresh lemon juice
salt and pepper, to taste

DIRECTIONS
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir about 30 seconds. Add brussels sprout leaves and nuts, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Serve immediately. Realize that you really do love brussels sprouts.