Sunday, February 1, 2009

spicy, salty, sweet brussels sprouts

JR hates Brussels sprouts. He holds his hand over his face and jokes that he's going to leave the house if I bring them home when I even take a step toward them at the grocery store. So during the past 6+ years of our cohabitation, I abstained from bringing them into the house (even though I think they're GREAT). Until they started showing up in the CSA box, that is. I can't very well throw out perfectly good veggies, now can I? (THANK YOU, FFTY, for bringing the little sprouts back into my life!).

An internet search and some recipe tweaking led me to my new favorite Brussels sprouts. I grabbed the opportunity to make them while JR was watching the Superbowl (he was already yelling at the TV, so I didn't figure yelling about the smelly sprouts would make much of a difference!).

Give it a try and let me know what you think!

Spicy, Salty, Sweet Brussels Sprouts

1 Tbsp. olive oil
3 cloves garlic, crushed
about 25 Brussels sprouts
1 Tbsp. red pepper flakes
1 Tbsp. dark brown sugar
1 Tbsp. basalmic vinegar
1/2 tsp. coarse sea salt

Trim Brussels sprouts, removing outer leaves. Steam for about 10 minutes. While Brussels are steaming, heat garlic in olive oil. Once sprouts are tender, add them to the oil and garlic. Add pepper flakes. Stir and cook for about 3 minutes, until sprouts begin to brown. Add basalmic, sugar, and salt. Stir and cook for another 2 minutes. By then you should have some tasty sprouts!

1 comment:

  1. I recently rediscovered Brussels sprouts as well! I let the farmers market inspire this recipe, which Paul LOVES. Here goes...

    I use baby sprouts - the little ones that are bundled tightly and bright green. I buy them on the stalk at the market.

    Slice spouts in half, lengthwise.
    Slice a shallot.
    Open a bottle of white wine. Start drinking it.
    Cook 3 slices of GOOD bacon in a pan on the stove - with a lid. Cook the bacon to very crisp, remove and dry on paper towels. Discard the majority of bacon grease. Return pan to heat and saute shallots in the bacony pan for a couple minutes. Add about a cup of wine and scrape up the bacon bits from the bottom of the pan. Add the sprouts, cover, and let simmer/steam for 3 - 5 minutes until tender crisp. Remove from heat. Crush bacon into bits and toss them into the sprouts. Serve!


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