Brussels Sproutsmichael williams
Those delightful “little cabbages” have been enjoyed for centuries. Lovingly grilled, dramatically stir-fried, and reluctantly brutally boiled – sometimes to the disdain of children for centuries too.
A short time after the collapse of the Western Roman Empire (5th Century A.D.), those cute cabbages traveled from the Mediterranean area and made it to northern Europe. Eventually they settled in Belgium and that’s where the name Brussels Sprout was coined. Traditionally grown as a mild winter vegetable, the buds grow on the sides of stalks about three feet tall and can then be plucked away. Recipes dating back nearly 500 years discuss this cruciferous vegetable, so it indeed has lost the trending status a while ago.
Ideally Brussel Sprouts should be prepared in a manner that secures its natural wrapping of leaves, avoids the pungent smell, and finishes with a tender bite. They pair well with many seasonings, including a variety of ingredients from hard Italian cheese to balsamic vinegar to bacon or with carrots or nuts.
Here is how I prepare them to bring out their tender side and provide that touch of sweetness.
SWEET-N-SAVORY BRUSSELS SPROUTS
Yield: 2 side portions
Brussels sprouts, fresh 2 C
Kosher salt ½ t
EVOO 1 T
Water ¼ C
Sweet-n-Savory Salmon ½ t
Butter 1 T (1/2 ounce)
- Remove any loose leaves, rinse and pat dry, trim off base, and halve sprouts lengthways.
- In a bowl, mix Brussels sprouts with the kosher salt, rest 3 minutes. Add oil, mix to coat.
- In a non-stick pan, place Brussel sprouts cut-side down. Heat pan to low-medium heat.
- Cook Brussels sprouts cut-side down for 2-3 minutes. (cut-side should have a golden color)
- Turn sprouts over and cook another 2 minutes.
- Turn back over to cut-side down and carefully add the water, allow water to fully evaporate.
- Remove pan from the heat, stir in butter to make a glaze.
- *Sprinkle on the Sweet-n-Savory Salmon blend, turning sprouts and shaking skillet to coat.
*Applying the blend: place measured amount into non-dominant palm, sprinkle using dominant fingers.
The purpose of cooking without a lid is to allow the volatile compounds to escape. (the sulfur odor inherent to the Brassica family of vegetables)