sproutin' off
time to knock the dust off this blog like it’s name is miz parker. i can’t bear the idea of letting an entire month pass by without putting up some kind of recipe. i pre-paid for this shit for 2 yrs, by god. and brussels sprouts are vegetables that really need to be talked about.
fresh brussels sprouts are in season right now. if you’ve never tried fresh ones, i assure you that you don’t know what you’re missing. make no mistake, i also like frozen sprouts. i like them just fine. but buying them fresh allows you to coax sprouty-good textures that can’t be mustered from frozen sprouts. mmmmm, textures.
all i ask is this: if you have ever tried brussels sprouts and didn’t like them, give them ONE MORE TRY using this recipe. if you still don’t like them, i promise that we can all agree you’re a jackass who lacks a respectable palate, and move on.
kiddo alert: none. will they like them? it’s a crapshoot. but i guarantee you’ve got a better shot w/ these than you’ll have with frozen or steamed sprouts.
GET IT:
- large, fresh brussels sprouts — about 15 of them is good for my family of 3
- 2 slices of bacon, chopped
- 2-3 cloves garlic or shallot, finely chopped
- 1 tbsp maple syrup
- 1-2 tbsp olive oil
- 1/4 c water
- salt & pepper
MAKE IT:
- wash and dry sprouts. cut length-wise into halves.
- heat olive oil in large frying pan (that has a lid) over med heat. you will want enough oil to cover the bottom of the pan. add chopped bacon and stir-fry to render out the bacon fat for about 3 minutes.
- place halved sprouts in even layer in pan, flat side down. sprinkle garlic on top of sprouts. cook for about 5-6 minutes, until sprouts have started to brown on the bottom.
- carefully turn sprouts over (i do this individually with a spoon, but you can probably flip them over in bulk using a spatula. barbarian.)
- add maple syrup and water to the pan, and sprinkle with salt and pepper to taste.
- cover pan and reduce heat to low. continue steam-cooking sprouts over low heat for about 8-10 minutes, until sprouts are softened to your liking. you can let them go longer if you want them really soft.
- eat immediately
Well, brussels are not my fav, but I do like and eat them. Dad, on the other hand LOVES them and often buys a stalk of them at Marsh’s. I will be sure he tries this recipe. looks good. sometimes he makes them, and then gets them cold and marinates in something long the lines of Italian Salad dressing…but of his own making. that’s yummy and interesting.
This looks great. I have made a similar recipe but without the maple syrup. I will try it. Love seeing Lila.
These look so good! I really like brussels sprouts caramelized, or made with bacon and good beer, but the maple sounds like an interesting addition. I’ll have to make these next time I buy brussels sprouts.
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