Right now my mom is reading this post and thinking “What has happened to my daughter? She’s posting about, and eating, broccoli rabe, swiss chard, and now Brussels sprouts!! Where is that little girl who, for the first 15+ years of her life, at mostly cottage cheese on toast and Cheerios?” It’s true-I’ve changed. I was the pickiest eater ever as a kid and my mom did all the right things. I always loved to cook, it was just the eating part I didn’t get too excited about.
I still don’t love Brussels sprouts. They’re kind of stinky when you cook them, although they’re beautiful to look at. However, there is one way of cooking them that has me reconsidering this cruciferous little veggie.
Next time you want to cook a new veg for dinner, go out and buy a pound of fresh Brussels sprouts. Give your self a good chunk of prep time (this part is kind of a pain in the you-know-what) and slice the tough bottom off each sprout. Now, with a good, sharp knife, thinly shred each one so you end up with a bowl of something that looks a bit like cabbage you’ve prepped for coleslaw (hmmmm, that might be a good idea right there). Now, in a big skillet, melt about 1/4 cup of butter over medium heat and cook it until it begins to brown and smell nutty. Add the Brussels sprouts with a good pinch of salt and cook, stirring occasionally, until they are just tender with a bit of a bite, 3-4 minutes. Add 1 tsp sherry vinegar, cook 1-2 minutes more, or until the vinegar evaporates, and serve. These are crunchy, nutty, and so delicious. You won’t even know you’re eating Brussels sprouts.
Mom, aren’t you impressed?