When people tell me they hate brussels sprouts, it’s usually because of the intense cabbage flavor. Brussels sprouts seem to be the red-headed stepchild of cruciferous vegetables. They conjure memories of meals in a British boarding school in a previous life, when British food was synonymous with the odor of boiled cabbage cooked to death. For me, they remind me of 1970s cuisine, with cheese sauce-covered broccoli, and peas and carrots bathed in butter.
I think that brussels sprouts is one of those vegetables that doesn’t get as much respect as it deserves to. That really has to change, don’t you think?
Here’s hoping this recipe can at least persuade brussels sprouts haters that those little green morsels are something worth eating.
Brussels Sprouts “Home Fries”
1 pint brussels sprouts
1 tablespoon unsalted butter
sea salt, to taste
freshly milled black pepper, to taste
juice of half a lemon (optional)
Trim sprouts of their stem end. If the sprout is large, you can take off some of the outer leaves. Thinly slice each sprout lengthwise, then place in a bowl. After a while, you should end up with about 1 cup brussels sprouts (both leaves and central core section).
Melt butter in a skillet over medium heat. Add sprouts, and a pinch each of sea salt and black pepper to taste. Cook over medium heat or until sprouts are softened/caramelized to your liking, about 5 minutes. Serve at once. A bit of lemon juice will brighten the flavor, but this is delicious on its own without such an adornment.
Time: About 15 minutes, including prep.
As written, this recipe makes enough for 2 appetizer or side dish servings. If you omit the butter and substitute olive oil instead, this becomes vegan.