A Shout Out to the Brussels Sprout

As a general rule, my friend Mo and I agree on how we feel about food, that is to say, we like it. However, there is one notable exception to our otherwise perfectly aligned palates and that is the brussels sprout. Sadly, Mo is not the only person to hold this venerable vegetable in low esteem. Many people are sproutaphobes and, it is my opinion, that this stems from the fact that they have never had them properly prepared. It is my mission here to rectify this situation.
In pursuit of my mission, I will first impart a few "does and don'ts" to observe when selecting and preparing this vegetable.
First, don't use frozen brussels sprouts. Just don't do it.
Second, do select fresh sprouts that are on the smallish side and a nice green color. Generally speaking, the smaller the sweeter. Drab green sprouts may have been on the shelf too long.
Third, do not over cook brussel sprouts. They get mushy and can start to emit a rather strong odor. Who likes mushy, stinky food?
Fourth, do give them a little squeeze at the store. They should be firm.

Armed with the above information, anyone should be able to select and prepare wonderful brussels sprout dishes of all sorts. Besides being delicious, they are just so darn cute.



Brussels sprouts are versitile and can be made in millions of ways. The following is a common brussels sprouts saute treatment that I enjoy. Hope you do too!!!

First, as with any vegetable saute dishes worth eating, chop up a couple of cloves of garlic (or as many as you like).

Wash about a pound of sprouts and remove any outer bruised leaves.



Cut off the bottom part of the stem that is tough or discolored and slice in half lengthwise.


Steam the sprouts for a couple of minutes. This is not intended to cook them. They should remain firm.


Throughly drain the steamed veggies and allow to dry on a paper towel for a minute or two.





Heat about 2-3 T of olive oil and a nob of butter (or as much as you like) in a roomy saute pan on medium high until it is "good 'n hot," as my Mom used to say (but not smoking).



Place sprouts in pan, sliced side down. Remember, a crowded pan inhibits browning and the objective of this exercise it to create a nice, dark crust.



Sprinkle with about 2 tablespoons of balsamic vinegar and about a teaspoon of brown sugar (or as much as you like of either). The balsamic should sizzle but not smoke. If the pan seems too hot, lift it off the burner for a sec, turn the heat down a bit (not too much) and then return it to the heat. After the sprouts have cooked undisturbed for a minute or so, sprinkle in the chopped garlic and cook until you smell it, about 30 seconds. Flip a couple of the sprouts to see if they are a deep, dark brown. If so, stir the pan generally and allow the vegetable to cook for a couple of minutes more or until crisp, tender and delicious.


Give it a try, what can it hurt? If you like those, wait 'til you taste shredded brussel sprout stir fry. MMMMMMMMMM.

-- Jo