November 23, 2011
Pan-seared Brussels Sprouts
These tiny beautiful brussels sprouts pack a ton of nutrition as do other members of the Brassicaceae family, like broccoli, cauliflower, cabbage, and kale. Not everyone likes brussels sprouts because they can become mushy and taste bland if overcooked. The trick to cooking brussels sprouts is to brown them or caramelize them to bring out a hint of sweetness, which masks the characteristic odor of the sprout. I was not a fan of the brussels sprouts until recently when I started cooking it myself. I discovered that a generous amount of oil and patience can bring out the flavor and goodness while giving us all the nutrition.
I’m sure no one needs another recipe for brussels sprouts – they’ve been roasted, fried, stir-fried, baked, and even ended up in curries. But, I didn’t know that enthusiastic bakers had made Brussels Sprouts Cakes……here. If carrots can be baked into cakes, why not brussels sprouts I guess. Folks either love the sprouts or hate the sprouts, and I hated them too. Now that I have found a simple way to cook the sprouts, I find them delicious when roasted or pan-seared. I don’t know about baking cakes with the sprouts, however, if I do get so adventurous, I’ll post some pictures and let you know how it tasted.
I made these pan-seared brussels sprouts for dinner tonight and they were incredibly delicious and almost crunchy. I first trimmed the sprouts and cut them in half. Then, blanched the sprouts in salted boiling water for about 4-5 minutes and drained the water. While the sprouts were simmering away, I sliced some onions and began caramelizing them in a tablespoon of oil. When the onions were golden brown, I added the blanched brussels sprouts and continued to cook on medium heat until the sprouts were well seared, brown, and almost crunchy. In went some red pepper flakes, stirred it all around until well mixed. It needed a pinch more salt, and that’s it. I know this is how I like my brussels sprouts, I hope you do like it too.