For a long time now, I've had a standing love affair with Brussels sprouts. So much so, that I even converted my best friend... as you can see by her photo above...and below. Unfortunately, per usual, i grow so consumed with preparing my meals, I don't always remember to capture photos. Lucky for me, the bff is a stealth and a pro with her iphone.
Needless to say, it nearly broke my heart to read the other day in the Atlanta Journal-Constitution that apparently, Brussels sprouts were a trend past their prime -- or so said some know-it-all out-of-towner. I can't say I don't agree with the sentiment that Atlanta does tend to be about 2 years behind most food trends but she's certainly trying. However, this is not a post to gripe on the Atlanta food scene, rather it's a bit of a love letter to these dear little edible leafy green buds.
Thought to have originated in Brussels (naturally), these little darlings grow on stalks and remind me of those old paddles with bells you would use for Christmas pageants.
It was on a whim that I decided to try my hand at these baby cabbages so long ago. They're the type of food that children cringe over and spit back at you; but such is the case with most vegetables, right? Who knew that as an adult I would love not just Brussels sprouts, but eggplant, arugula, leeks and dare I say it, BEETS! But, my dears... that is another love story for another day. ;)
Brussels sprouts are actually super easy to prepare. When you pick them, make sure you choose the ones smallest in diameter, as those will taste the sweetest and frankly, the best. Avoid any yellowing leaves and make sure you select a batch that are similar in size so they cook evenly. If you don't plan to cook them right away, keep them stored in the coldest part of your fridge in a produce bag and they should last a couple weeks. To get the best taste though, you don't want to wait more than a couple of days as they'll start to develop an overwhelming and possibly unpleasant flavor that may or may not ruin your relationship.
Personally, I roast mine in the oven, but you could just as easily steam them or pan sear them as well. The trick? Simple seasoning: a bit of olive oil, salt and pepper. Brussels sprouts have a lot of vitamins and nutrients with great health benefits. With that said, it's up to you if you choose to boil, steam them, roast them, or slather them in butter and throw them in a pan. Just remember not to overcook them.
Here are the two ways I've prepared them:
Prep
The prep work is the same for both. Peel away any damaged, loose or yellowing leaves and wash the remaining sprouts throughly. Trim the stem and then half them vertically so they'll be easier to cook.
Sautéed (~15 minutes)
What you need:
- 1/2 clove garlic cut in thin slices
- Salt
- Pepper
- 3-4 Shallots minced
Directions:
- Olive oil
In a large pan, heat enough olive oil to lightly coat the bottom of the pan on medium to high heat. Layer your sprouts face down to brown them and give them a crisp edge. Toss in your garlic slices and shallots as the sprouts begin to caramelize and sauté. You'll want to flip your sprouts so they cook evenly through and add salt and pepper to taste. After about 5 minutes, they'll turn an intense green color and voila! You're done. Be careful not to overcook them as the edges may burn and the sprouts will turn an olive green if overcooked rather than a beautiful shade of deep green.
Oven Roasted (~ 40 minutes)
What you need:
- Salt
- Pepper
- 1 tbsp butter
Directions:
- olive oil
Preheat your oven to 400 degrees.
When I roast my sprouts, i like to drizzle a little olive oil onto a roasting pan (or 9x9 glass casserole dish) and then layer the bottom with my sprouts flat side down so they can get a little crisp edge as they cook. Layer the rest of the sprouts atop and add a dash of salt and pepper to taste. If you wish, cut a tbsp of butter and break it into small chunks to toss in with the sprouts.
Usually, I cover my dish or pan with tin foil for the first 20-25 minutes so the heat is trapped and cooks the sprouts all the way through so they're softened but still firm. Check on them to see if they've started to turn a deep intense green color. This is a good sign they've cooked properly. Remove the foil and shake your pan/dish to toss the sprouts ensuring they'll brown evenly. Then leave them in the oven for another 10-15 minutes so the loosened leaves and edges will continue to crisp. My motto is the crispier, the better! Once your final timer goes off, pierce a sprout with a fork to make sure it's cooked thoroughly, then plate and enjoy!
There you have it. They'll be crispy on the edges but a soft core (not mushy - we want to avoid mushy). These little guys truly have my heart and have never let me down when i'm in a pinch and don't know what else to cook. Sometimes i'll add pancetta or thick pieces of bacon when I roast or sauté them to give it that little extra kick of protein but they're just as good without it. There are some nights where I settle down after a long day with a glass of wine, a cheesy movie and a bowl of my love: Brussels sprouts.
Think what you might, but don't knock it till you've tried it. When cooked like this, even your 9 year-old-self would approve. ;)
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