Oh brussel sprouts, how I have fallen more deeply in love with you with each passing day. This is a new love affair. I don't remember ever tasting a brussels sprout as a child, I just had the same gut reaction "Ew! Brussels Sprouts!" that all children are born with. Where do these reactions come from and why are they so universal? Perhaps it's because they look like mini cabbages and cabbage is an acquired taste as well.
In general, my childhood was not filled with great vegetable memories - my mom was a boiler. Boil up some water, throw some chopped veggies, and go do something else while the beautiful color and nutrients boiled away. Somehow I survived, choked down the faded vegetables, and still managed to grow to 6'2 without those nutrients. Thank goodness for whole milk straight from the farm.
The first brussels sprouts I remember eating were made by my good friend Kevin - all he did was halve them and sear them in a skillet with oil and salt. So simply good! Bright green and crunchy. So began my love affair with Brussels sprouts. I'm grateful that I've learned new ways to cook vegetables. Olive oil, salt, and a skillet is always a good place to start - only 1 step up in difficulty from boiling but a major a giant leap in taste.
I got a stalk of brussels sprouts in the farm share a few weeks ago and really saw the awesomeness of this vegetable. Have you ever seen how this crazy veggie grows? It's so cool. They look so tropical, reminds me of a pineapple.
I recently discovered a local magazine
GridPhilly. GridPhilly has great articles about creating a sustainable Philadelphia. The November issue included spread about brussels sprouts and a recipe using white wine - how timely! This is a good recipe for being fearless, it doesn't give you measurements. Be brave and season to your own taste.
I'm snagging a few shopping and preparation tips from one of my favorite blogs
101 Cookbooks,
- Look for brussels sprouts that are on the small size and tightly closed. The tiny ones cook through quickly, whereas larger ones tend to brown on the outside long before the insides are done.
- Try not to overcook them, and eat them as soon as they come of the stove if at all possible.
Brussels Sprouts With Garlic, White Wine, and Lemon
Serves 4
Ingredients
24 brussels sprouts
1 tablespoon olive oil plus more for coating
garlic
salt
pepper
lemon zest
lemon juice
splash of white wine
Instructions
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut each sprout in half from stem to top and gently rub each half with olive oil, keeping it intact. If you are lazy just toss them in a bowl with a glug (about a tablespoon or so) of olive oil - my vote is for lazy.
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down in a single-layer, sprinkle with a couple pinches of salt, garlic and pepper, cover, and cook for about 5 minutes. The bottoms of the sprouts will start to show a bit of browning. Cook until tender throughout (Cut into or taste one of the sprouts to gauge). Once tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula (a wooden spoon will work too) to toss them once or twice to get some browning on the rounded side. Finish by adding lemon zest, lemon juice and a splash of white wine (1 to 2 tablespoons). Heat a minute or two longer. Serve right away for the best taste.
