Wednesday, January 25, 2012

For the Love of Brussels Sprouts

A lot of people don't like Brussels sprouts.  I grew up thinking I didn't like them, but that has definitely changed.  I've also become a Brussels sprouts converter - feeding them to people who "don't like them" and then they later ask for the recipes!  I have three basic ways that I cook Brussels sprouts:  sautéed, roasted, and grilled.

Part 1:  Sautéed.  Simple, fast, and five ingredients or less*

This recipe can easily be altered with different steaming liquids, spices, garnishes, etc. (examples at the end)

Sautéed Brussels Sprouts with Roasted Red Peppers and Lime (feeds 2 as a side dish)

  • 10 Brussels sprouts
  • EVOO
  • 1 lime
  • roasted red pepper strips
  • crushed red pepper
  • salt
  • Add ~2Tb of EVOO to a medium pan and preheat over Medium-Hi heat.  (The oil should get hot but should not be smoking.  On my electric stove, I've learned that "M-H" is below the 'Medium' marker.  Unfortunately all stoves are different...)
  • Rinse the Brussels sprouts.  Trim off the bottoms and remove any ragged outer leaves.  Cut them in half.
  • Add the Brussels Sprouts, about 1/4 tsp red pepper flakes, and a smidge of salt.  Sautée, tossing periodically, until golden brown in spots (about 5 minutes).
  • Meanwhile, zest half of the lime.  Squeeze the lime juice into a separate bowl.
  • Add ~12 roasted red pepper strips, the lime juice, and ~1 Tb of water or other additonal liquid (I used the brining liquid that the pepper strips were in - mine weren't in oil).
  • Cover and allow to cook/steam for about 4 minutes, or until tender.  I prefer mine to be on the al dente/tender crisp side.
  • Remove to serving bowl.  Add lime zest.  Toss, and serve!

*5 ingredients or less does not include salt/pepper/EVOO/water

Easy flavor combinations (sub for cooking fat, liquid, garnish, spice respectively):

     Sesame oil, 1.5 T soy sauce and 1.5 T water, green onions, powdered ginger and powdered garlic

     Butter, juice of 1 lemon and 1 T water, lemon zest, black pepper

     EVOO, 3 T white wine, capers, black pepper

     Non-stick pan w/ no oil, 1 T red wine vinegar and 2 T water, sun dried tomatoes, smoked paprika

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