9: Advent

December 6th


The sprouts of Brussels are misunderstood. I know as a kid, these were one of two vegetables my mother never prepared, much to the heavy suggestion of my father. (The other banned veggie was (is) lima beans.) It wasn’t until I spent time with a friend in the Philippines that I had Brussels Sprouts and realized how very, very good they could be.

Plus, according to the news, they are all the culinary rage at the moment.


For Phoenicians, brussels sprouts are in bounty at the local farmer’s markets this time of year. How cool do you feel buying a stalk of sprouts? I’d rather have these than flowers any day. The tiny cabbages are best steamed, then stir fried quickly with other vegetables you’ve already either been carmelizing or have marinated.

This recipe is fairly simple: two pounds of sprouts (steamed for 10 minutes, after you trim off any outer leaves that look funky); 2 tablespoons of olive oil, 2 onions cut in rings, 2 cloves of garlic diced. While the sprouts are steaming, carmelize the onion and garlic on a low heat for up to an hour. When ready, add the sprouts to the pan for 5 minutes. Serve immediately with a generous dash of pepper and kosher salt.

Delish and an easy way to bring something to the holiday potluck that doesn’t require Crisco or stretchy pants.


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6 Responses

  1. They’re pretty great roasted, too. (And hey – I love lima beans! You should give them another chance.)

  2. I think of all the food-related triumphs I’ve had in my house, the acceptance of Brussels sprouts by Bubba was the best. He went from HATING them and DO NOT BRING THOSE ITEMS OF FILTHY INTO THIS HOUSEing at me when I’d suggest them to actually requesting them to be eaten FIRST of everything in our farmshare. We now actively anticipate our winter farmshare because it means Brussels Sprouts Season.

    Weird, I know.

    But, I agree with Zarah – roasted is a great way to eat them. Tossed with some lemon juice, olive oil and pine nuts. BOY HOWDY.

    Also good – the super easy steamed way.

  3. I am a convert. I just bought some beauties from the farmer’s market and halved them, then sauteed them in olive oil and garlic and onions till they got browned. OMG, so good. Still couldn’t get the hubby to try them, though.

  4. DROOL. Ryan loves them too, which is how I know I’ve found my soulmate.

  5. I always make Brussels sprouts for Christmas dinner. I like to half or quarter them and saute them in olive oil with a little butter. They are soooo good!

  6. Sounds yummy, I always appreciate the vegetarian recipes šŸ™‚