I remember vividly the day twenty-odd years ago when my older brother broke ranks in our united front against eating brussels sprouts. He popped one in his mouth and exclaimed, "Gee whiz, these things are real good!," like Opie on a particularly saccharine episode of the Andy Griffith Show. Those disgusting slimy-looking green things couldn't possibly compare to the bitter taste his betrayal left in my mouth.
Flash forward to modern day, and brussels sprouts are one of my favorite vegetables. I hate to admit it, but that little sycophant was right- when prepared properly, brussels sprouts are freaking delicious. The trick is not over-cooking them (when you cook them for more than 6 or 7 minutes, they start to release a compound called sinigrin, which gives off the repellent sulfuric smell and taste that give brussels sprouts their bad name). Not to toot my own horn, but my method for cooking them has converted many a sproutophobe into sproutophile.
Here's how I make 'em:
You will need:
4-8 sprouts per person
2 tablespoons olive oil
salt and pepper
1. Heat the oil in a large skillet over medium heat.
2. Slice the sprouts into halves or quarters (depending on how big they are), and cut the onion into thin slices.
3. Add the sprouts and onions to the skillet and cover to steam for a couple minutes.
4. Remove the lid and stir the veggies, until the sprouts are cooked through and lightly browned and the onions are soft and caramelized, about 3-4 minutes.
5. Sprinkle with salt, pepper and chopped parsley.
6. Prepare to be amazed!
photo credit: Vegalicious
6 hours ago