Friday, October 22, 2010

Brussels Sprouts

What, Brussels Sprouts? Who eats those? That is something I said my entire life until about two years ago. Now, I love them!


I think the best vegetables are always fresh, so for this I started with 1 stalk of brussels sprouts, approximately 1 pound of brussels sprouts de-stalked!


Cut them in half and throw them in boiling water for about 3 minutes (blanch them) and then drain them. Probably best to not really "throw" them in boiling water, best to just place them in boiling water.


Pour 2 tablespoons of olive oil in a large frying pan. Add the brussels sprouts. Season with coarse kosher salt and fresh ground black pepper.


Patience. This is the most important part of this recipe! You have to let the brussels sprouts caramelize! Try to resist turning them too much. If you just let them sit and get dark brown, the sweet flavor really comes out and they're terrific!



Brussels Sprouts
Prep Time: 15 Minutes
Total Time: 30 Minutes

1 lb. Fresh Brussels Sprouts
2 Tbs. Olive Oil
Coarse Kosher Salt
Ground Black Pepper

Cut brussels sprouts in half. Bring a large pot of boiling water to a boil. Blanch for 3 minutes by putting halved brussels sprouts in boiling water. Drain.

Pour 2 Tbs. Olive Oil in large frying pan. Add the blanched brussels sprouts. Season with salt and pepper to taste. Caramelize the brussels sprouts and cook until they are browned on all sides. Serve and enjoy!

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