After yesterday's sweet and indulgent Thin Mint Brownies, I decided today's post should skew to the healthier side of the 'green' spectrum - and what better choice than a new twist on my favorite vegetable, the humble brussels sprout.
Several weeks ago, I shared my go-to method for producing delicious sprouts but, I dare say this version is just as good...if not better. Instead of roasting the sprouts with olive oil and salt, they're sliced thinly and caramelized with garlic on the stovetop. The flavor is much the same but this version is quicker, which makes it a valuable tool in my weeknight cooking arsenal - and you can be sure this one will be a regular.
This method of cooking also opens up more options for different flavor combinations. I kept it simple for the first go-round, but I could see this recipe benefiting from the addition of some chopped, toasted walnuts, or perhaps some crumbled bacon or pancetta (but really, isn't almost everything elevated by bacon?).
I spotted this recipe at Katy's blog, Baking, domesticity, and all things mini, but the original source, several steps up the food chain, is 101 Cookbooks. Heidi Swanson usually does great things for vegetables, and since I don't need any convincing when it comes to brussels sprouts, I couldn't wait to try it out. Matt heartily approved the outcome, but since this is a Pinned There, Done That post, I'll let you judge if for yourself.
The Pinspiration:
The Product:
Caramelized Brussels Sprouts
12-14 large brussels sprouts, washed
1 Tablespoon olive oil
2-3 cloves garlic, mashed and minced
Pinch coarse salt
Toasted walnuts, crumbled blue cheese, bacon or other flavor accents (optional)
Slice brussels sprouts into thin ribbons. In a large frying pan, heat oil over medium-high heat. Sauté the garlic for 30 seconds or until fragrant, but not browned. Add brussels sprouts and salt and sauté for 4-5 minutes, or until they just begin to crisp and brown (the original recipe calls for 2 Tablespoons brown sugar, which you could add now for sweeter sprouts). Add garnish of choice and serve immediately.
Several weeks ago, I shared my go-to method for producing delicious sprouts but, I dare say this version is just as good...if not better. Instead of roasting the sprouts with olive oil and salt, they're sliced thinly and caramelized with garlic on the stovetop. The flavor is much the same but this version is quicker, which makes it a valuable tool in my weeknight cooking arsenal - and you can be sure this one will be a regular.
This method of cooking also opens up more options for different flavor combinations. I kept it simple for the first go-round, but I could see this recipe benefiting from the addition of some chopped, toasted walnuts, or perhaps some crumbled bacon or pancetta (but really, isn't almost everything elevated by bacon?).
I spotted this recipe at Katy's blog, Baking, domesticity, and all things mini, but the original source, several steps up the food chain, is 101 Cookbooks. Heidi Swanson usually does great things for vegetables, and since I don't need any convincing when it comes to brussels sprouts, I couldn't wait to try it out. Matt heartily approved the outcome, but since this is a Pinned There, Done That post, I'll let you judge if for yourself.
The Pinspiration:
The Product:
Caramelized Brussels Sprouts
12-14 large brussels sprouts, washed
1 Tablespoon olive oil
2-3 cloves garlic, mashed and minced
Pinch coarse salt
Toasted walnuts, crumbled blue cheese, bacon or other flavor accents (optional)
Slice brussels sprouts into thin ribbons. In a large frying pan, heat oil over medium-high heat. Sauté the garlic for 30 seconds or until fragrant, but not browned. Add brussels sprouts and salt and sauté for 4-5 minutes, or until they just begin to crisp and brown (the original recipe calls for 2 Tablespoons brown sugar, which you could add now for sweeter sprouts). Add garnish of choice and serve immediately.
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Yummolicious! We love those tasty little sprouts. I make them with the brown sugar - my veggie hating picky son can't get enough of them. I love pinterest!
ReplyDeleteThis recipe originally had brown sugar in it, but I was a little wary so I left it out (plus, I'm trying to cut back). On your recommendation, though, I'll have to try it out!
DeleteAren't they good this way? And so quick and easy!:D
ReplyDeleteI love brussel sprouts, but I'm always afraid to cook them. I'll have to try this recipe out. Thanks for sharing at Whimsy Wednesday at The Ny Melrose Family.
ReplyDeleteWe usually roast our Br sprouts, but this is so quick & easy. We have a BUSY afternoon and I didn't think I'd have time to prep sprouts tonight BUT I will do it this way! Thanks for linking up at Thematic Thursday.
ReplyDeleteYum!! We don't have brussel sprouts often because I don't really know what to do with them--- now, I do!! We have a green feast every St. Patrick's Day and I'm busy planning this year's menu-- I think I need to add these!! You can check out the feast and link up this post (if you'd like) at Food Adventure Friday : http://teachinggoodeaters.blogspot.com/2012/03/food-adventure-friday-green-feast.html
ReplyDeleteYum! I love brussels sprouts! I'll definitely be trying this. :)
ReplyDeletewww.mycakecorner.blogspot.com
Dang. I have avoided making brussel sprouts for a very long time. But you are persuading me to try! Thanks for sharing this recipe at oopsey daisy!
ReplyDeleteFirst, a shout out to bacon! You said it sister, bacon elevates. Anyway, after years of trying my children will still not eat sprouts, they even complain about the smell. So my husband and I can torment them by eating sprouts often thanks to your recipe. Great blog keep it up!
ReplyDeleteYep, bacon = food magic!
DeleteMy oldest son and I are the only ones in the family who like brussel sprouts, maybe this will get everyone else on board! :-) We'd love for you to share this at our recipe link up! http://housewivesofriverton.blogspot.com/2012/03/recipe-round-up-7.html
ReplyDeleteI love brussel sprouts...just need to convince the rest of the family to eat them. This recipe may just do it! Thanks for linking up to our "Strut Your Stuff Saturday." We hope you'll be back soon! -The Sisters
ReplyDeleteThank you for the inspiration to try something new with our brussel sprouts! And thanks for sharing at Scrumptious Sunday!
ReplyDeleteGood morning! Wanted to let you know that I'm featuring your recipe this week as one of my Scrumptious Sunday #2 picks! You've been featured on my blog and Facebook page. Thanks again for sharing!
ReplyDeletehttp://iamaddictedtorecipes.blogspot.ca/