Brussels Sprouts

Brussels Sprouts

Brussels Sprouts are from the cabbage family.  Imagine them as miniature cabbage about the size no bigger than a walnut or golf ball (even smaller).  They are loaded with vitamins, minerals, fiber and possibly have anti-cancer fighting agents. When prepared correctly, they are delicious, creamy and even sweet.  The reason why some people might not like Brussels sprouts is because they never had them prepared correctly. They were either overboiled or under cooked.  They can be boiled, baked, fried or steamed.  Here is my favorite recipe.  If you want to make this a vegan or vegetarian dish, simply omit the pancetta or bacon, there is still plenty of flavor here.

 

INGREDIENTS

  • Olive Oil
  • Garlic
  • Salt & Pepper
  • Shallots
  • *Optional Pancetta (diced) or bacon (chopped)

In a large pot bring water to a boil and add in your salt, about as much as you would if you were boiling pasta.  Add in the whole Brussels sprouts and allow to boil for about 5 minutes. When they start to turn dark green pull them out, drain with a strainer or colander and run under cold water.  The cold water will not only stop the cooking but will allow you to handle them without burning your hands while you are slicing them in half.

In a large fry pan or skillet heat your olive oil, shallots and garlic, add salt and pepper to taste.  If you want to use pancetta (diced Italian bacon), now is the time to do it, just before you add in the sprouts. Continue to cook over high heat until the sprouts are caramelized (browned) on the cut side.

You can serve this as a side dish where ever you would serve greens on the side like string beans, peas, etc.

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