As a former brussels sprouts hater, I continue to be surprised at just how delicious this vegetable can be when prepared correctly. This recipe is hands down the best preparation I’ve eaten yet of this much-maligned vegetable.
If you think you hate brussels sprouts, it’s most likely because the ones you’ve eaten have been overcooked. Overcooking brussels sprouts releases Sinigren, a sulfur tasting glucosinate. Sinigren is also found in brocolli, another veggie that tastes best when cooked less.
The best way to prepare Brussels Sprouts is to roast or saute them. Prolonged boiling is a no-no, although a quick blanch will bring out their lovely green color without drawing forth nasty humors.
So now you know. You don’t hate brussels sprouts – just badly cooked brussels sprouts.
Brussels Sprout and Shallot Saute with Golden Raisins and Pine Nuts
This recipe is based on one from Jill Silverman Hough that can be found on Epicurious. I’ve modified it by cutting it in half (sort of), adding golden raisins and cutting back on the butter. It’s still too much fat, but it sure tastes wonderful. I think I could cut the fat and nuts even further and it would still taste great. (Let us know how it turns out if you decide to try that.)
1 pound brussels sprouts, rinsed, outer leaves removed and bases trimmed.
1 tablespoons olive oil
1 tbsp butter
6 medium shallots, thinly sliced (About 1 cup)
3 garlic cloves, thinly sliced
2 tbsp golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
Slice brussels sprouts using thin slicing disc of the food processor.
Heat olive oil in large skillet over medium high heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts and sauté until tender, about 8 minutes, adding raisins during the last 2-3 minutes. Stir in 1 tablespoon pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
I’m not the only one cooking Brussels Sprouts!
- Yum Sugar shows you how to buy Brussels Sprouts
- Dan Barber’s Brussels Sprouts from Serious Eats
- Roasted Brussels Sprouts from Kalyn’s Kitchen
- Golden Crusted Brussels Sprouts from 101 Cookbooks
- Oven-Baked Brussels Sprouts from Delicious Days
- Creamy Braised Brussel Sprouts from Cafe Orlando
- Mark Bitten asks – do you take Lemon or Bacon with your sprouts?
- Pasta with Brussels Sprouts from Orangette
- Brussels Sprouts Two Ways from Thyme for Cooking
- Brussels Sprouts Salad from ReginaRae
- A Simple Preparation from San Diego Farmgirl
- Brussel Sprouts in Cream – Nosheteria tackles Craig Claiborne’s recipe