I believed I would share my all-time favourite brussels sprouts recipe with you. It’s a barely prolonged model of the one I included in Super Natural Cooking, however to be sincere, calling it a recipe is a little bit of a stretch. It entails a skillet, lower than 5 substances, about ten minutes of your time, and minimal culinary abilities.
What makes this brussels sprout recipe particular? It’s so easy. And you find yourself with vibrant inexperienced, tender brussels sprouts that develop into deeply golden and crusty the place they contact the pan. I then frivolously mud them with cheese and serve. This time of yr it is common for us to prepare dinner them like this two or 3 times per week. Even when you’re a sprout skeptic, this golden-crusted model has the flexibility to show essentially the most vigilant brussels sprout loathers round.
What To Look For
A pair buying ideas earlier than you get began, search for brussels sprouts which are on the small measurement and tightly closed. The tiny ones prepare dinner via rapidly. Larger ones are likely to brown on the skin lengthy earlier than the insides are performed. When the climate is gentle, I end them with a lighter, salty cheese, like Parmesan. If it is stormy and chilly, I go for a heavier, extra melty cheese, like a daily or smoked Gouda (or gruyere). Or(!), I am going to skip the cheese altogether, and add a easy ending bathe of chopped nuts.
Cooking Brussels Sprouts:
My principal fast pro-tip? Try to not overcook the sprouts, and eat them as quickly as they arrive off the range if in any respect attainable. They’re so nice this fashion!
Many of you might have made these over time, and talked about variations within the feedback. I wished to spotlight just a few!
Gina famous, “I made a riff on these tonight that you might enjoy too. I used butter in the pan instead of olive oil, and added about a teaspoon of horseradish at the end and tossed the sprouts in it with the heat off before I sprinkled with parm. I had a similar dish at Coppa in Boston once and have not stopped thinking about them.”
Rachel introduced the turmeric angle, “added a little turmeric to my salt and pepper, which brought in a nice flavor as well as a subtle golden glow.”
And Jessa brings the citrus, “the only way I can eat them is roasted with toasted walnuts, and hit with some lemon juice, parmesan, and walnut oil right at the end. I also like zesting orange peel on them.”
And the final two concepts?! Add two finely chopped cloves of garlic within the final minute of cooking, for any garlic lovers on the market. Or, toss 2 tablespoons of your favourite pesto into to the skillet simply as you end cooking the brussels sprouts.
I additionally love brussels sprouts on this caramelized tofu. This Shredded Brussels Sprouts with Apple recipe can also be A+.