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.