You either love 'em...or you hate 'em. There is no in between, is there?
I happen to love them. In fact, I could count them as my favorite veggie that isn't an oriental veggie. Brussels sprouts look like miniature heads of cabbage. They are quite similar to cabbage in taste, but they are slightly milder in flavor and denser in texture.
Did I mention that they're good for you? They contain significant amounts of vitamin C and vitamin A, and nitrogen compounds called indoles which may reduce the risk of certain cancers.
They are too tough and icky (technical term, you know) to be gnawed raw, but you can steam, blanch, boil, saute and even fry these babies in a huge variety of ways and still not get bored with them.
This quick little side dish method combines them with shallots and mushrooms and goes with just about any entree you want to serve them with.
|Start with halving the sprouts, mincing a small shallot and quartering some button mushrooms.|
|Heat some oil and add the shallot and sprouts.|
|Saute until you start to see some browned edges on the sprouts.|
|Add some (blurry) lemon juice.|
|Then add some Worcestershire sauce.|
|Cover and cook for about 15 minutes.|
|Serve piping hot!|
2 cups Brussels sprouts, cut into halves
1 large shallot, minced
1 cup button mushrooms, quartered
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tbsp Worcestershire sauce
Salt and pepper to taste
In a large skillet, heat olive oil over medium high heat. Add shallots and brussels sprouts. Cook until brussels sprouts start to brown.
Add mushrooms, lemon juice and Worcestershire; reduce to low-medium heat and cover. Stirring occasionally, let cook for about 15 minutes or until brussels sprouts are a bit soft and bright green.