February 21, 2012

But They’re Stinky Little Cabbages …

DID I FORGET TO MENTION THAT I OFFERED TO GIVE YOU A SET OF CUSTOM DESIGNED CUPCAKE TOPPERS YESTERDAY? YOU SHOULD REALLY ENTER TO WIN HERE.

Two food posts in one week might be a record for me, but I believe in sharing deliciousness with the world, so I hope you’ll bear with me.

As a kid I can only remember a few times when Brussels sprouts were on the menu.  Though I was intrigued by the fact that they resembled cute little cabbages, my mind couldn’t get past the smell for even a minute to consider actually eating them.

Now I am here in a humble and repentant fashion to swear that I will forever love and consume Brussels sprouts. And I have Pinterest to thank for my conversion.

The key to delicious Brussels sprouts {did you know there’s an s on the end of Brussel?} is to not overcook them. The sprouts of my youth had been cooked too long, releasing a sulfurous odor that made me gag.

This recipe changed all that.  The Brussels sprouts are shredded, then sautéed quickly in a pan until they are vibrant in color. The ingredient list is short and yummy – olive oil, garlic, sea salt, Brussels sprouts, brown sugar and toasted pecans. The result is a sweet, almost Asian flavor. And they are addictively yummy. The Hubby and I ate this whole platter by ourselves, which is great, because as an added bonus, Brussels sprouts are REALLY, REALLY good for you!

The original recipe can be found here. I’ve only altered it slightly by adding less brown sugar. I’d love to hear if you try this recipe.A few weeks ago I was strongly in the anti-Brussels sprouts camp.  Now I’m a believe and Brussels sprouts are permanently in my repertoire.

Caramelized Brussels Sprouts

Ingredients:

12-14 large Brussels sprouts

1 tbsp olive oil

1 clove garlic, minced

pinch sea salt

1 tbsp brown sugar

1/4 cup roughly chopped pecans or walnuts, toasted

Directions:

Slice each Brussels sprout very thin until you have a mound of feathery Brussels sprout ribbons. Heat the olive oil over medium high in a large skillet and sauté the garlic for 30 seconds. Add the Brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

PS. Great health benefits of Brussels sprouts article written by my bestie’s aunt here.

7 comments:

The Queen Vee said...

I highly recommend this recipe. I've made it 5 times in the past month and half. It is yummy.

Apis Melliflora said...

I am a believer in Brussels Sprouts and in this recipe! My 11 year old even eats this recipe!

christa said...

wow this sounds wonderful....thanks I will give it a try!

LJB said...

I am definitely going to try this recipe! It looks absolutely delicious!

squeezeme said...

I have a favorite BS recipe, without the brown sugar....you've got to try it! Amazing!

AllisonK said...

I have a bag sitting in my fridge waiting for some culinary inspiration. I can't wait to try this. Thank you.

Sylvia Bunker said...

I was going to sautee some tomorrow for dinner. I like this recipe better than the one I was going to do. Thanks!