Brussel Sprouts Are Your Friends

Brussel Sprouts Are Your Friends...

I know a lot of people who have been traumatized by their parents forcing them to choke down bitter, mushy Brussel sprouts. I never understood this since I've only had them stir fried or roasted, never boiled down to the horrifying descriptions some of my friends have described to me.
I promise that these recipes will neither be mushy, bitter or force-fed to you. I just ask you give this poor vegetable another chance. It's actually really simple to make tasty brussel sprouts and there are tons of recipes trying to change the image of lovely and healthy treat around. The easiest it to steam them with a sprinkle of salt and pepper.
Another way to serve is to roast them. I have a two for one today providing two recipes with Brussel sprouts.


Balsamic Brussel Sprouts

6-8 fresh Brussel sprouts (Buy them at your local produce specialist if you don't want to buy a whole (usually expensive) packaged bag, shout out to Grower's Direct in Costa Mesa!)
1 large clove or 2 small cloves of garlic minced
1 small shallot, minced
3 tablespoons Balsamic vinegar
3 tablespoons Olive oil
Salt
Pepper

Heat oven or toaster oven to 350 degrees. Sprinkle olive oil and balsamic vinegar on sheet pan (again I like to use foil for easy cleanup since balsamic vinegar will caramelize and get sticky.) Add a pinch of salt and some fresh ground pepper on top.

Mince the garlic and shallots. Sprinkle half of them on top of the oil and vinegar.

Trim the ends of the Brussel sprouts. Take the top outer layers off
(sometimes they just come off themselves).

Cut each Brussel sprout in half.




Place cut face down onto the sheet pan. Move them in a circular motion around the pan to absorb the vinegar and oil.
Sprinkle on the rest of the garlic and shallots.
Sprinkle some more olive oil and balsamic vinegar over the tops of the Brussel sprouts. Salt and pepper again, and place into oven.

Yes. Sprinkle is the word of the day.

Bake at 350 degrees for 25-30 minutes or until the Brussel sprouts are tender. Cover the first 15 minutes or so with foil so the Brussel sprouts steam a little from the liquid and won't dry out as quickly and then let it roast uncovered for the remaining time.

If you want to sneak the Brussel Sprouts or disguise them, here is another tasty recipe. Think of the Brussel sprouts like mini cabbages.

Israeli Couscous with Vegetables

1 package Trader Joe's Israeli couscous
1/2 yellow onion diced
4-5 brussel sprouts, ends trimmed, and sliced (like cabbage)
1 diced carrot
1 broccoli head choped into small flowerets
2 diced cooked chicken breasts, seasoned
Chili oil (if desired)
EVOO
Balsamic vinegar
Kosher Salt
Pepper

Follow directions on the the box for the Israeli couscous...I treat this like orzo, toasting the couscous a little in the pot before adding a bay leaf or two with the water for extra flavor. In another pan, saute the garlic, shallots, onion in sesame oil and chili oil until onions are translucent...Add a few swirls of balsamic vinegar to the pan.
Add Brussel sprouts, broccoli, carrots, or any other veggies you would like until cooked thoroughly. Salt and pepper to taste. Add more balsmamic if needed.
Spoon mixture on top of cooked Israeli couscous. Top with green onions.
Add chili flakes, or hot sauce if desired.

Kanpai!