Somehow, I made it through 30 years of winters without ever tasting a Brussels sprout. I'd read my classical children's literature, though: I knew (I thought) Brussels sprouts were the epitome of terrible vegetables. "Eat your Brussels sprouts," moms would say, and kids would protest, cry, go to their rooms without dessert. All for the Brussels sprout.
Last fall I saw a big stalk of Brussels sprouts at my organic market. They looked... kind of cool, in a 40s space age-way. My husband told me that he liked Brussels sprouts. Huh. Could they be... good?
It took a fabulous recipe from Saveur and lots of time slicing those sprouts neatly in half, but I'm happy to report: yes. They are good! Cook 'em right and they're salty, buttery, crispy, soft, early winter on a plate. They soak up butter and liquids like a champ, and they look good doing it.
And when I saw the photo of those delicious braised veggies on Je Mange la Ville (whose recipe is similar, but a bit easier, than the Saveur one) well, I knew it was time to rekindle my late-in-life love affair with the curious Brussels sprout.
Amazingly, I can't find the Saveur recipe - or one like it - anywhere on the net. I'll give a quick recap:
Destem, clean and remove outer leaves from Brussels sprouts. Slice each sprout in half.
Bring a pot of salted water to a boil; add sprouts. Cook about 5-10 minutes until just tender.
Remove from water and drain.
Heat a sauté pan with a good quantity of butter, some sliced garlic, and salt, over medium-high heat. Add the drained sprouts and cook, stirring often, until sprouts are nicely browned, adding more butter when necessary.
Add a few tablespoons vinegar (red wine or balsamic) or lemon juice, and a handful of small cubes cut from a good loaf of bread. Cook a few more minutes, adjust seasoning, and serve. Yum.
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Reader Comments (Page 1 of 1)
10-26-2005 @ 2:07PM
Justin H. said...
I actually found sprouts still on their long stalk for the first time last week at Whole Foods (http://www.flickr.com/photos/benton/53611547/). My favorite preparation comes from Jack Bishop's fine book Vegetables Every Day. It's a braising method that uses a mustard-cream sauce. Really compliments the natural mustard taste of the sprouts.
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10-26-2005 @ 2:32PM
Rob said...
There is a GREAT brussel sprout recipe on epicurious. It requires slicing the sprouts with a mandoline, but otherwise it very easy and has always been a big hit for me...even with the haters. It's called SHREDDED BRUSSELS SPROUTS WITH MAPLE HICKORY NUTS. Rockin'!
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10-26-2005 @ 3:10PM
Andrew said...
I adore brussel sprouts - I love them cooked whole then quickly stir-fried in butter with chestnuts. Delicious.
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10-26-2005 @ 4:30PM
Ryan said...
A good friend of mine hated BS, but one day I thew some olive oil, S & P and roasted them. Now he bugs me all the time to make them. Makes me wonder what his mum did to make him hate them so,
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10-26-2005 @ 4:40PM
Peter said...
I make brussel sprouts similar to this recipe, except I saute onion and brown some fine strips of chorizo in the pan or wok before adding the brussel sprouts. Simply wonderful and it's an oft requested dish by my family!
I also did not like brussel sprouts growing up due to their bitter taste, but I was always served frozen brussel sprouts and fresh brussel sprouts are quite sweet in flavor, especially when braised. I also did not discover this great vegetable until only recently, what a shame!
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10-26-2005 @ 5:50PM
Art Copeland said...
Try them steamed, even better water takes away a ton of vitamins.
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10-26-2005 @ 6:21PM
Al said...
Brussel sprouts are one of my favorite vegetables.They have been given a bad rep.I tried this out on a chef friend of mine and changed her perspective.In a slow cooker, a pound or more of frozen brussel sprouts.Either ham hocks or lean turkey sausage.Lots of garlic,fresh ginger,and red pepper flakes(optional),olive oil,and lemon juice(optional).4-6 hrs.Mmmm good.
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10-27-2005 @ 2:40AM
Sir Not Appearing in this Blog said...
Lies! There is no way to prepare brussels sprouts other than boiling them until they are nasty little bitter lumps no amount of drawn butter can salvage!
Stop trying to fool me! It won't work!
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10-27-2005 @ 7:36AM
Christina said...
The first time I remember trying brussels sprouts was as a teenager volunteering in a kitchen serving meals to homeless and poor folks with HIV and AIDS. Those of us who took volunteer shifts were able to, after the bulk of meals were served, sit down to some of the food ourselves.
Since I am vegetarian, I was able to get two veggie servings. That particular day's fare included brussels sprouts oven roasted in butter and garlic. To this day, that is my favorite way to eat them.
That initial bitterness was softened by the tender sprout, and the mixed butter and garlic sauce.
I was surprised, since they've always gotten bad PR. But I love my greens, and these are no different. In fact, I think I'll be maing some for dinner.
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10-27-2005 @ 12:23PM
michelle said...
This is so funny because I never liked brussel sprouts either -- until about eight months ago. The boyfriend always said they were very good but I never believed him.
Then, I saw an Everyday Italian (on the Food Network) where she did the browning in butter thing and then braising in stock. I was swayed into trying them that way and now, I love them and I make them at least once a month or so. It's amusing that a lot of people, it seems, came to brussel sprouts only as an adult.
Now, about cauliflower... *shudders*
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10-27-2005 @ 9:16PM
Sir Not Appearing in this Blog said...
Ah, now cauliflower is something I can really get behind. I generally like it steamed and served with a cheese sauce, but I've also had it sauteed and curried as well. I can't find pickled cauliflower very often (it seems to be a midwestern thing) but it's darned tasty.
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10-28-2005 @ 5:04AM
Pelle said...
I love brussel sprouts as well. I'm on a low carb diet and use them to replace pasta or potatoes.
My favorite way to cook them is to cut them in halves and fry them in butter with sliced garlick, bacon and black pepper. When they are halfways done I just barely cover them with double cream and add nutmeg. When the cream has condensed into a thick sauce I add parmesan and mozerella, stir and they are done. Fantastic. I could eat it every day (in fact I almost do).
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11-11-2005 @ 6:01PM
rachel said...
I love brussels sprouts! We make a recipe similar to yours, but without that first step. We just skip right to the pan.
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