“Mama, can we please buy brussels sprouts”?
This is a question I get every single time we go to grocery shopping. And every single time someone nearby hears and their jaw drops. I feel like the world has an unfair view of brussels sprouts. I mean, what do you think of when you hear brussels sprouts? Soggy? Mush? Flavorless? Well, none of those words describe brussels sprouts if they’re cooked properly! Brussels are a delicious way to add color, flavor and texture to a plate. Not to mention that a 1/3 cup serving contains approximately four times more vitamin C than an orange! Wow!
Now, I want you to forget everything you were ever taught about cooking vegetables. In other words, stop boiling your vegetables! Boiling vegetables takes away texture, color, flavor, and much of the nutrients that vegetables have to offer. Instead, try them this way. I promise that they’ll add a splash of color to your plate and that they’ll quickly become a go-to side!
Begin by chopping off the stems and slicing the brussels into halves. I love slicing my brussels into halves because it gives a nice flat surface for me to brown, adding color and flavor!
Place halved brussels face down in a pan. Drizzle with olive oil and sprinkle with kosher salt and pepper to taste.
Cook ’em till they’re golden on the sliced side and then stir them around to get color on the rounded side as well. At this point I generally drizzle with a little more oil, just enough to help them slide around easily in the pan when I give it a shake. Add about a 1/4 inch of water to the bottom of the pan and a clove of minced garlic and simmer until there is no water left.
Ah, yum! Bright and colorful, crisp and full of flavor. These little guys won’t last long on your table, I can guarantee it! Enjoy!
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.