Think You Hate Brussels Sprouts? Try this Recipe.

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!

11 Responses to Think You Hate Brussels Sprouts? Try this Recipe.

  1. I like them plain, in a bowl, popping them in my mouth. My cats like them also, but they use them for kick ball. The recipe is great, but I am not such a great cook..I used to be a long time ago, but no longer apply effort. Good thing I like food plain-actually tastes better to me that way in most cases. ~Mary

  2. oh, nummers! i was raised in a family where vegetables were: canned green beans, and corn. but brussels sprouts — steamed, sauteed, roasted, or microwaved for a couple minutes with a little butter — are excellent!

  3. Oh… those look delicious. My favorite recipe for Brussels sprouts is from The Palm. Sauteed sprouts with bacon and lobster. I don’t know exactly how it’s prepared – but it’s like CRACK for me. Maybe that’s what Sinigren is at low temperatures? 🙂

  4. My favorite fat-cutting trick is to saute in chicken (or veggie) broth rather than olive oil, and then drizzle a tiny amount of olive oil at the end of cooking, for delicious flavor and way less calories. And with the olive oil flavor at the end, you don’t need to add any butter!

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