Brussels Sprouts for Everyone

Greetings, Reader! Today we will be making a quick, delicious and beautiful side dish: Brussels Sprouts. Now wait! I hear all the groans coming from those of you who learned to hate these delightful green gems as children. I understand where you’re coming from. Most home cooks only know one way to prepare Brussels Sprouts – boil ’em till they’re dead. Soggy, bitter balls of green swimming in liquid are, I agree, quite off-putting. Brussels Sprouts can be sweet, tender and flavorful, but they must be treated with care. Here are a few rules for making Brussels Sprouts that everyone will love:

  1. Never cook Sprouts whole. Always quarter or slice them.
  2. Cook Sprouts in as little liquid as necessary.
  3. Do not overcook Sprouts. They should always have a slight hint of crunch left. In fact, Brussels Sprouts are a great substitute for cabbage in vinnaigrette cole slaws.

I can say that these rules lead to Sprouts that everyone will love because I have tried them out on many professing Sprout-haters, and have received nothing but rave reviews. I guarantee that you will love them, or you have my full permission to eat the nearest pint of ice cream as compensation.

The recipe that follows is one of my go-to side dishes for weeknight dinners.

Brussels Sprouts with Lime Brown Butter and Toasted Hazelnuts

You will need:

  • 1 lb fresh Brussels Sprouts
  • 2 Tbs. unsalted butter
  • Juice from 1 lime (my citrus press is one of my favorite kitchen gadgets)
  • 1/2 tsp kosher salt
  • ground black pepper to taste
  • 1/4 cup chopped hazelnuts

What you do:

  • Remove core from each sprout by making and inverted V-cut from the bottom of the sprout (see photo)
  • Slice sprouts thinly from top to bottom
  • Heat a large skillet over medium high heat
  • Melt butter in skillet until bubbling subsides, then continue to heat until just beginning to form brown specks (see photo)
  • Immediately add sliced sprouts to skillet. Cook, stirring frequently, until sprouts are tender, just beginning to brown (see photo) about 5 minutes.
  • Add lime juice to skillet, stirring constantly.
  • When liquid has been absorbed or evaporated, remove skillet from heat.
  • Place a small skillet over the burner, still set to medium high heat.
  • When pan is hot, add chopped hazelnuts. Toast, stirring frequently, until nuts begin to smell fragrant and are slightly browned.
  • Add nuts to sprouts and serve!

Peace Be With You

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