Eating in season: Brussels sprouts
Next time you're strolling the farmers market, don't turn up your nose at those green Brussels sprouts. Try this kid-friendly recipe for an easy, weeknight vegetable.
Mon, Sep 26, 2011 at 03:21 PM
I used to hate Brussels sprouts. In fact, I once went to bed without any dinner because first I tried to hide them in my water glass, and then I tried to feed them to the dog — who wouldn’t eat them either. Well obviously, my mother just didn’t know how to cook them right. Because now it’s the number one dish that my neices and nephews request. These are kids! (Well, in their 20s).
I found this recipe in this “cookbook” that an old friend recommended. The book is "Simple Cooking" by John Thorne, and it’s the kind of cookbook that you read like a novel. When I read about this Brussels sprouts dish he made, I suddenly I had to try it. It’s since become a family favorite, and a yummiful way to get all the good stuff that Brussels sprouts have in them. It’s a little labor-intensive, but not in a complicated way. I’m going to give very liberal measurements here, because there really isn’t a total right or wrong.
Brussels Sprouts That Anyone Will Eat
- 4-6 cups Brussels sprouts
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 1/2 to 1 cup whole wheat bread crumbs
- 1/2 cup Romano cheese
- Dash Salt and pepper
Clean the Brussels sprouts well and put them in boiling water for about 5 minutes to blanch them.
Rinse and set aside.
In a large cast iron or sauté pan, melt half of the butter and half of the olive oil.
Add the chopped garlic.
Cut each of the Brussels sprouts in half. THIS STEP IS ESSENTIAL! Add them to the pan.
When the sprouts are browned and crispy, add the bread crumbs and the rest of the butter and olive oil.
At the last minute, add the cheese so it melts and browns as well.
Add salt and pepper to taste, and serve!
Enjoy! They are really, really good. The dish goes really well with ham for the holidays!