Brussels Sprouts

Ever seen how Brussels Sprouts grow?

brussels 4.jpg

Pretty cool, right?

Anyway, if you’re only experience of brussels sprouts are those limp, steamed-in-the-bag green balls, you probably don’t like them. I have vivid memories of having to finish my vegetables growing up, and forcing Brussels sprouts down whole, with a huge gulp of milk. Probably also with a very disgusted look on my face.

brussels 3

Thankfully, for both my tastebuds and general being-in-adult factor, I have learned other ways to prepare vegetables, like baking or sauteeing. Brussels sprouts have moved from being something that I can’t stand to taste, to something that I actively snitch. Pretty amazing, right?

brussels 1

And super simple. Cut them small, sautee with just enough oil to keep it from sticking. It even tastes better if you let it burn a bit, so it’s very forgiving!

I like to use a nice, heavy pan, like a cast iron pan. It heats evenly and stays hot.

Ingredients:

  • 1 unit of brussels sprouts, either a bag or stalk
  • 1 tablespoon olive oil

Method:

  1. Peel the sprouts. Carefully cut the bottom off the sprout, and peel off the top few leaves. If the sprout is particularly big, cut into quarters or halves. You want all of the sprouts to be roughly the same size so that they cook evenly.
  2. Cook. Heat the oil over medium heat, until shimmering. Add the sprouts, and cook for about 7-10 minutes. Stir occasionally, so that every side gets browned or blackened. A little bit of burn is delicious, but too much won’t taste good. You’ll know when they’re done when they become a bit lighter green. Serve, and enjoy!

Brussels

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