Wednesday, December 18, 2013

Seared Brussel Sprouts

Some vegetables just get a bad rap. And, brussel sprouts, along with asparagus, fennel, kale, and spinach, are at the top of many folk's list. However, I'm convinced much of this is due to preparation, or lack thereof.

It doesn't have to be that way!  Brussel sprouts are packed with great nutrition, vitamins (Vit K / Vit C), flavor, and cancer-fighting benefits. Brussel sprouts do have a slightly bitter flavor, unique to them, but if roasted, seared, or steamed properly, they can be delicious.  

Give them a chance with this recipe--I promise they'll grow on you.
(Recipe found and adapted from Better Home & Gardens Cookbook 2013 'All Time Favorites')

Large non-stick skillet
Lid, to fit large non-stick skillet
Grater or zester, optional

3-4 cups brussel sprouts, cleaned and halved
1/4 cup olive oil
Salt & Pepper
2 Tbls water
2 Tbls lemon juice
Lemon zest, optional

1. Wash your hands.
2. Prep your sprouts.
3. Heat olive oil in large non-stick skillet over MEDIUM heat.

4. Arrange the sprout halves, cut-side down, in a single layer in skillet.

5. Drizzle with small amount of olive oil and salt & pepper.

6. Cover and cook for 3 minutes.

7. Sprinkle 2 Tbls of water over sprouts and cover for another 2 minutes.

8. You should be seeing golden brown caramelization on skillet side of sprouts.
9. Add lemon juice.

10. Adjust salt & pepper to taste.

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