Sunday, February 26, 2012

Caramelized Brussels Sprouts

Up until about a year ago, I had avoided brussels sprouts.  I've always thought of them as the disgusting smelly mush that were served in cafeterias.  However, I had an awakening moment with brussels sprouts.  My friend invited us over for dinner and served some awesome pan sauteed brussels sprouts and my view on the tiny cabbage changed forever.

I've tried to cook them several different ways, and this way is one I would consider a success.  The natural sugars in the brussels sprouts allow for them to caramelize by simply cooking them in olive oil.  This can really be paired with most dishes.  Also this is extremely easy to execute.  Don't be afraid of words like "caramelized" it is not some sort of trickery or fancee cookin.  It just means to bring out and cook the sugars.  I hope you'll re-discover brussels sprouts and learn to love them again!

1 lb brussels sprouts
2 T olive oil
1/2 t red pepper flakes
2 meyer lemons

Remove any dead leaves from the sprouts and cut each in half.  Steam very lightly either in a steamer on the stovetop or in the microwave.  No more than 3 minutes either way!  Just need to be a bit soft.

Heat the olive oil with the pepper flakes over medium high heat until the oil shimmers.

Add the brussel sprouts cut side down.  Leave the side for 5 minutes.  Do not disturb and make sure it is one layer.

Turn the sprouts on the other side and cook for another 3 minutes.

While the sprouts cook, cut the meyer lemons (which are in season in spring and smell like orange-lemon and are DELICIOUS, but if not in season, just use regular lemon) and squeeze into a large bowl.

Once the sprouts have finished, add them to the bowl with the juice and toss well.  Sprinkle some salt to taste, but not much is needed and you don't even have to add it.  But you can!  Serve immediately and enjoy!

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