Melt-in-your-mouth… Brussels sprouts?!! December 31, 2013Posted by ourfriendben in homesteading, recipes.
Tags: Brussels sprouts, recipes for Brussels sprouts
Silence Dogood here. Okay, so some of us love the mini-cabbages called Brussels sprouts (named for the city of Brussels in Belgium, don’t call them “brussel” sprouts), and some of us hate them. Those who hate them were probably exposed to horrible, overboiled, bitter Brussels sprouts. Eeewww!!! No wonder most Brussels sprout-haters won’t try them again, unless they’re so cleverly disguised that no one would recognize them.
I happen to love Brussels sprouts. I love shredded Brussels sprouts sauteed in butter or olive oil with red pepper flakes. I love Brussels sprouts halved and roasted, drizzled with olive oil, salt (my favorite for this is the seasoned herb salt, Trocomare) and fresh-cracked black pepper. I love Brussels sprouts boiled and buttered like broccoli (just to doneness, mind, they should be brightly colored and emit not even a trace of foul sulfurous fumes).
Unfortunately, our friend Ben doesn’t share my love of Brussels sprouts, doubtless having suffered a hideous childhood encounter with the hated sprouts. I’ve occasionally been able to trick him into eating some if I mix them in with other roasted veggies like quartered new potatoes, sweet onions, and mushrooms. But normally I have to wait until he’s out enjoying a night with friends to enjoy Brussels sprouts and his other most-hated foods, all of which I adore: beets, okra, and big, meaty butterbeans (mature lima beans).
That’s why, when we were grocery shopping last week for our always-opulent, luscious Christmas feast, and I saw a package of plump, halved, delicious-looking Brussels sprouts, I surreptitiously slipped them into our shopping cart while directing OFB’s attention to the fresh-baked bread. Yum! Those sprouts looked really good.
I’d been planning to roast them, drizzled with olive oil. But when push came to shove, I decided to boil them up as I do green beans, asparagus and broccoli, until just tender. I add lemon juice, butter, salt, and fresh-cracked black pepper to the asparagus and broccoli after draining it, then swirl the pot a few minutes to let the butter and etc. blend in. For green beans, and now for the halved Brussels sprouts, I simply add butter, salt (again, Trocomare or RealSalt) and pepper, give the pan a good shake, and serve.
I can’t tell you how surprised I was by the deliciousness of the results. The sprouts were buttery, soft, melt-in-your-mouth good! It would never have occurred to me to boil halved Brussels sprouts; I’d always boiled them whole and roasted them halved. But I think halving them, then boiling them, gave them that meltingly good texture.
I’ve reheated the leftovers several times now (sob, now they’re gone), so I know my reaction wasn’t a fluke. I’ve never tasted Brussels sprouts this good before. If you love them, try this. If you love them and are trying to convince a sprout-hater to convert, serve this (if you can spare the extras!). I’m planning to halve my sprouts and cook them this way from now on. Yum!!!
‘Til next time,