Oh little under appreciated green gem, how I love thee. But oh how I hated thee when I was younger.
I’m sure many of you share the same thoughts on the subject of Brussels Sprouts. These funky little mini cabbages were only brought into our home for Thanksgiving and Christmas and only by special request of my father. They were then steamed to death and served with a wonderful, thick cheese sauce. I hated them.
They were mushy and tasteless and not green anymore, if anything they were merely vessels to transport cheese sauce into my mouth.
Upon working in a fine little Thai restaurant for a year or so, I was introduced to the merits of pan frying or roasting these little suckers. Coated in fish sauce and a lovely brown crust, they were salty, al dente and delicious. I fell in love, but I still did not buy them for my own home for many years.
Upon living with my significant other for a short time though, I came to the realization that I was living with someone who had a bit of an obsession with cruciferous vegetables (broccoli, cauliflower, cabbage, kale, radish, Brussels sprouts, etc.). What was I to do but become obsessed myself? I spent many an evening trying out new recipes, on the BBQ, in the oven, on the stovetop, I left no technique behind.
What I did learn is that I love cruciferous vegetables as vehemently as my husband. We don’t go too long between days filled with one type or another. I urge you to jump on the bandwagon as well, as cruciferous vegetables are among the best cancer fighters out there, and they taste fabulous any which way you can think of.
Here is one of my favourite ways to eat Brussels sprouts.
Pan Roasted Brussels Sprouts
1/2 lb Brussels Sprouts, halved and trimmed of outer leaves and stem
1 clove garlic, minced
1 Tbsp butter
salt & pepper
small handful of basil leaves, chiffonaded
1. Sauté butter and garlic in deep sauté pan over medium heat for 1 minute.
2. Add Brussels sprouts cut side down.
3. Cook on medium heat, covered, for 5 minutes.
4. Uncover, add 1/8 cup water or stock, and recover.
5. Continue to cook for another 5-10 minutes or until sprouts are tender.
6. Add in basil and salt & pepper to taste in last minute of cooking. Serve immediately to prevent discolouration.
I like mine a little well done than others might enjoy. Just remember to stir to prevent over browning near the end of cooking.
On a completely different note, I just have to say happy birthday to my little man! He turns two today and we will be celebrating like crazy over the weekend! We are having an International themed menu in honour of the Olympics so stay tuned for some of those recipes and pictures from the party!
Love the photos!
I wish I could get my family on the brussel sprout wagon. I try every now and then and don’t usually get many oohs and ahhs. I like the simple way you cooked these though and I’m going to have to give it a try. They look delicious.
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Happy birthday to your little guy! Wow, I didn’t realize he & Mateo were so close in age. M will be 2 in a few weeks.
Have fun celebrating the Olympics. How exciting!
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I ADORE pan-roasted brussel sprouts! I made them as a side dish for Christmas dinner this past year and my family also fell in love. They kept asking me what I had put in them, but it was just butter, salt, pepper and bit of garlic. The natural flavour of the sprouts just shone through. Yum!
They really do shine on their won don’t they?
Oh wow, too bad we live on opposite ends of the country…LOL.
I seem to be the only person in my household that likes Brussels Sprouts, but I LOVE THEM. Yours look fabulous!
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Those look gorgeous. I too love cruciferous vegetables and have converted my significant other (and I’m working on the smaller significant others).
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I’m a fairly recent Brussels sprouts convert myself – a couple of years ago a British friend made them for Christmas dinner, and despite the presence of roast goose, potato&parsnip roasties, and brandy-soaked Christmas cake, the sprouts were everyone’s favorite. I load up on them during the season. Pan frying is a great way to cook them(in fact, the traditional steaming is about the only way I don’t like), and I usually toss in some roast chestnuts and dried sour cherries as well.
I love these little cabbages too. I agree with you though that so many people have the wrong idea about them for one reason or another. I usually buy fresh, organic brussel sprouts and boil them for a few minutes. Then strain and saute in olive oil, garlic, and red pepper flakes-delicious. I did, however, buy some frozen ones recently and they were just plain nasty! I think I might have figured out why so many people don’t like their veggies….Anyway, yours look great and the photos are wonderful…
[...] for a flashback. Earlier that day, we had been browsing Tastespotting and came across a recipe for pan roasted brussels sprouts. Upon which Max scoffed at the existence of a recipe for brussels sprouts, (“Put in pan. Add [...]