I admit: I'm one of those people who thought she hated brussels sprouts. When I was little, my mom used to make them for herself from time to time, and my dad always wrinkled up his nose and teased her about it. I used to laugh at her with him and then started assuming I didn't like them, even though I'd never even tried them. A few months ago -- and I don't even remember what possessed me to try this -- I decided to buy some at market and roast them, and I was happily surprised with the results. I do think they must be nasty if they're just boiled and mushy, but roasted or sauteed, they're delicious. Today's recipe comes from Rachael Ray, although I changed the serving amounts and cook time a bit.
You will need:
- 3 Tbsp unsalted butter
- 1 1/2 Tbsp toasted sesame oil
- 1 1/2 Tbsp vegetable oil
- 1 1/4 lb brussels sprouts, stem end trimmed, halved
- 1/4 tsp red pepper flakes
- salt and pepper
- 2 Tbsp sesame seeds
Steps:
- Melt the butter and oils over medium heat in a large rimmed skillet. Add the brussels sprouts and pepper flakes; season with salt and pepper. Cook, stirring frequently, until golden-brown (about 20 minutes).
- Sprinkle the sesame seeds on top and cook for another 5-10 minutes, or until the brussels sprouts are dark brown and crispy. Season with more salt and pepper, if needed, and serve hot.
The original recipe called for a total of 40 minutes of cooking time, but I used only 25-30. The leaves (which inevitably fell off) started to get really black, and I didn't want to get the kitchen smoky by cooking them much longer. If I hadn't trimmed off the woody stem, I'm sure they could have held together better, but then they would have been too tough. Maybe there's a trick with cutting them in half that I don't know about.
Anyway, I really enjoyed these, although Bryan wasn't a fan. (I believe the term "cabbage testicles" was thrown out at one point.) The sesame oil provided a nice toasty background without overwhelming the vegetable flavor. Brussels sprouts are in season in PA right now, so go ahead and give them another try! I'm glad I did!
Speaking of seasonal veggies, I just stumbled on this PDF guide to vegetable harvest seasons in Pennsylvania. Score!
I've never tried brussel sprouts. I always chicken out. Maybe someday soon! This does look pretty good, and I do like cabbage when done right.
You should definitely try! With this recipe, the singed leaves get all crispy, but the inside is still soft (not mushy though). Are your kids pretty good about eating veggies?
Jack has a suspicion of green things. He will eat peas, lima beans, occasionally green sweet peppers (preferably raw), and sometimes green beans. Edamame is okay. But broccoli, spinach, celery, cucumbers, anything leafy are out. He's particular. Other colors of veggies are on a case by case basis, haha.
Grace, on the other hand, is mostly game to try any
thing once. She's currently anti-corn, which amuses me to no end because what kid doesn't like corn?
I asked Tyson if he'd ever had brussel sprout before and he said he didn't think so, so I may have to try this.