I love those baby brussle sprouts...
I picked off all the sprouts from the stem (easily done by grabbing onto the sprout and giving a quick pull left then right) and separated the baby sized ones and large ones to ensure equal cooking in the pan.
I know people always talk about how good brussle sprouts are for you, but I had no idea how good they REALLY were for you! Read all about it here. Health benefits range from reducing risks to certain cancers, birth defects, skin improvement, the list goes on.
This is 'no fussles' because it's a quick recipe that can be done in about 5 minutes (not including prep time). Since I am on a brussle sprouts kick right now and they are perfectly in season until spring, I will probably be cooking these up often as an easy side dish for dinner.
I referenced Heidi Swanson's recipe. Instead of putting freshly grated cheese on top as she did, once the sprouts were done cooking I poured roughly a 1/2 cup of maple syrup in to quickly heat it up in all the cooking flavors/juices of the pan and added a little bit of butter. Other recipes I found cooked a little bit of brown sugar with it too so I may try that next time, but it was still tasty none the less. I prefer this recipe because it doesn't really appeal to me to boil the sprouts, plus this version seems much quicker and the caramelization that occurs on the sprouts adds a nice texture and flavor.
My new favorite veggie
2 comments:
It looks very good. It's a good choice in "picking" on Brussels. I had some a while ago and it's very good. I only remember the taste but not the restaurant I had it. There is a hint of bitterness in Brussels and it leaves a distinct taste in your month.
yum the caramelization on those sprouts looks awesome!! i want some now. and i agree, i am totally on a brussels sprout kick right now...had them twice this week!
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