Brussels sprouts—two words that strike fear in the hearts of children around the world. Sure, the round little green vegetable can lack any redeeming quality if cooked improperly, but if done right, they are rich and flavorful. Thanks to Heidi at 101 Cookbooks, I've found the right way to cook them.
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Before today, I'd only steamed Brussels sprouts, which I must admit was a huge mistake. I recently tried a new approach—cooking them in a pan over medium heat until the halved sprouts become golden brown—and it was as if I were eating a completely different vegetable.
Coating the Brussels sprouts with oil and then cooking them in a pan gives them a nice subtle crunch in some areas. It also enhances the flavor of the vegetable and makes them seem (dare I say it?) almost indulgent.
Check out my veganized version of Heidi's simple recipe below, and be sure to check out Heidi's site 101 Cookbooks. Enjoy!
Easy Golden-Brown Brussels Sprouts
24 Brussels sprouts
2 Tbsp. olive oil
Salt and pepper, to taste
•Trim the stems of the Brussels sprouts and remove the discolored outer leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add 1 tablespoon of the oil and gently toss until coated.
•Heat the remaining tablespoon of oil in a large pan over medium heat. Place the Brussels sprouts in the pan flat side down, season with salt and pepper, cover and cook for about 5 minutes, or until just tender.
Flip the Brussels sprouts and cook them for 1 to 2 minutes. Season with additional salt and pepper, if desired, and serve hot.
Makes 4 servings
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Comments ( 7 )
I cook this the exact same way but with one minor addition that makes a huge difference in my opinion -- I would suggest trying it. Before removing the brussel sprouts from the stove and serving them, given them a splash of balsamic vinegar. The roasty flavor of the browned brussel sprouts and the tartness of the vinegar combine into some magic voodoo in your mouth!
Posted by Vineet Aggarwal | December 13, 2008 4:07 PM
Posted on December 13, 2008 16:07
Who knew what a difference it'd make searing (?) Brussels sprouts!? I don't mind the usual steamed variety, but LOVED this cooking technique -- it's quicker and the sprouts don't have that sulfur-y taste they sometimes acquire. The only thing I'll do differently next time is saute a little bit of garlic before adding sprouts to the pan....
Posted by Mary | December 15, 2008 10:01 AM
Posted on December 15, 2008 10:01
Another great way to spice up this dish just a little is to add crumbled pecans and a bit of orange zest. You'll get a more complex flavor combination.
Posted by Lucy | December 16, 2008 1:13 AM
Posted on December 16, 2008 01:13
Halving the Sprouts definitely gives them an added dimension of flavour. I generally dislike them, but halved and cooked in this manner, they are so good. I have even found that halving them, breading them, and then either sauteing them or tossing them in the oven gives them great flavour. No matter how you cook them, definitely try them halved--you will be surprised at the change in flavour.
Posted by Marion | December 21, 2008 2:01 PM
Posted on December 21, 2008 14:01
I love these so much, it is like popping candy. They are so yummy....OH, wish I had some now
Posted by Lynn | December 23, 2008 1:08 PM
Posted on December 23, 2008 13:08
I tried Brussel Sprouts for the first time thanks to my boyfriend's mom at his Christmas dinner and I loved them. Have you thought about trying some veg. bacon mixed it? It really adds a good flavor too.
Posted by Emily | January 4, 2009 2:31 PM
Posted on January 4, 2009 14:31
I just discovered the fact that Brussels Sprouts can be delicious myself!
What I did was pop them in the oven with olive oil, salt, pepper, garlic, and once nicely coated, I sprinkled the halves with cumin and baked till the outsides where crisp. SUPER YUM! I'll never boil a sprout again!
I may try them in the pan, since that would be quicker. oooh, you are making me crave them!
Posted by heather lynn | March 23, 2009 9:48 PM
Posted on March 23, 2009 21:48