Quick Sauteed Brussels Sprouts

Brussels sprouts are one of the weirder vegetables. They’re like little baby cabbages and even faintly reminiscent of cabbage in flavor. But you don’t really see them on a menu much, do you? They’re definitely a fall vegetable around here. Despite being awarded the most awkward-to-pronounce name in the vegetable kingdom, I don’t think they get all the credit they might deserve.

Until today, I’ve never cooked them myself. Shameful? Perhaps. Indeed, this nubby vegetable had only previously entered my life at a friend’s house in which she sliced them in half and sauteed fiercely in a bit of olive oil and sprinkled with a bit of salt–which I found delicious (thanks, Nicole). It turns out, this technique is well suited to brussels sprouts because they have a moderately loud bitter flavor profile.

So when I stumbled across a recipe for sauteed brussels sprouts in November’s Real Simple magazine, I was intrigued and decided to give them a go.

Sauteed Brussels Sprouts (from Real Simple magazine Sauteed Brussels Sprouts with Poppy Seeds)
Yum Factor: Alex – 4, Jessalyn – 6
(we’re still working on refining our brussels sprouts taste buds)

- 1 pound brussels sprouts, trimmed
- 1 medium shallot or combination of onions and garlic, sliced thinly

1. Shred the brussels sprouts in a food processor or on a grater.

 

2. Heat a bit of olive oil in a large saute pan. When it’s hot, saute the shallots for a couple minutes.

3. Add the shredded brussels sprouts, a good pinch of salt, and some pepper. Saute for about 5 minutes or so.

- splash of white wine vinegar
- spoonful of everything bagel topping (recipe calls for poppy seeds only) 

4. Turn off the heat and stir in the vinegar and seeds. Blend together and serve warm.

The verdict? Slightly bitter and on the verge of fermented flavor but the salt and bagel topping helped us pull through. A pairing that may have helped us up our yum factor? Bacon. Consider adding some pieces when you make this dish. I won’t be shy about trying brussels sprouts again.

We enjoyed ours with some meatloaf slathered in homemade tomato-chili jam and cheddar mashed potatoes. Blended together, we actually had a lot of interesting and appealing flavors going on.

(Yeah, ignore the “loaf” part of meatloaf in the above photo. Trust me, it tasted delicious).

So I’ll end an otherwise bitter post with something sweet to look forward to: Stay tuned next week for some food-related wedding/honeymoon stories. That’s right folks–Alex and I finally tied the knot!

Cheers!

(Thanks, Kristine, for the photo!)
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