Your Parents Didn’t Lie
I ate my very first Brussels sprouts about a year ago thanks to my fiance. (He cooks a few things and what he does cook, he does quite well.) I couldn’t believe it! These things are incredible! What was all the fuss about? I don’t like cabbage and I love these things. These are like the softer, prettier second cousin-that it’s o.k. to drool over-of the cabbage.
I believe you typically hear of them being bitter. Well, frankly this would be because they aren’t being cooked right. It’s a fact. If they are overcooked, a certain chemical is released which actually produces a sulfurous odor and in turn also makes them seem bitter. If you have never given them a chance, I suggest you do now. You may start a love affair of your very own.
This is our favorite way to cook them. It takes about 8 minutes and they are wonderful with the Apricot Pork below.
You will need:
- Brussels sprouts
- salt and pepper
*O.K. I know you’re thinking, “This isn’t really a recipe! There’s nothing in this!” If you ask any good chef, they will tell you, “Sometimes less, REALLY is more.” Also, not everyone knows how to prepare these guys and I love to teach all of all skill levels.*
Cut the bottom stalk part off of each and cut each in half from top to bottom. Discard any layers that fall off naturally. Put them flat side down in a skillet. Add 2 Tbs butter and turn heat to high. After the butter has melted, sprinkle salt and pepper over the sprouts. After 4 minutes, turn heat to medium and add 2 more Tbs butter and squeeze juice from half a lemon over sprouts and immediately cover with a lid. Steam them for about a minute or until they turn a rich green color. Remove lid and continue to cook until browned and slightly tender. When they are done, toss them in the pan a couple times to distribute lemon and salt and pepper.