Saturday, May 15, 2010

Brussels Sprouts

As a child, growing up I had never did try Brussels sprouts. I had always heard that they were not Americans favorite veggie. So, one day at the grocery store they had some and my daughter asked me what they were. She said she loved the baby cabbages. So we purchased some and brought them home for dinner. My kids were really excited to try these cute little objects. I had never cooked Brussels sprout and knew nothing about them. So I did some research. and this is what I came up with. The kids loved them. Husband on the other hand still has some convincing to do. He prefers them with pepper bacon.

1 lb fresh Brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon orange juice or 1 Tbsp lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the Brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.

2 Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the Brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the Brussels sprouts are cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the main reason why some people don't like them.

3 Remove the pan from the heat, stir in the orange or lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

Serves 6-8.

No comments:

Post a Comment