Vegetables used to be the least favorite food on my plate -- the one I left for last and pushed around wishing I had a dog to help me clean my plate.
Now that I know how to cook vegetables properly, they are the most flavorful part of every meal and I always eat them first.
This recipes is one of my particular favorites. Gently steaming the halved Brussels avoids the bitterness that often surfaces when sprouts are boiled. And browning them in butter or bacon drippings adds a rich, caramelized flavor and makes for a beautiful presentation.
- 1 pound of Brussels sprouts
- 2 tablespoon olive oil
- 2 tablespoons butter or bacon drippings
- Quality salt
- Large, heavy bottomed skillet
Step 1. Trim and halve
Cut off the end of each sprout and slice in half.
Remove any bad spots or other blemishes.
Step 2. Steam
Place the halved sprouts in a vegetable steamer.
Bring to a boil and reduce to a simmer.
Steam until just starting to turn from bright green to a slightly darker green, about 7 minutes.
If they have turned dark green or are soft and mushy, they have over cooked.
Step 3. Brown
In a large heavy skillet, add the olive oil and melt the butter.
Place the steamed sprouts, cut side down in a single layer. If all of them won’t fit, split them into batches.
Cook until golden brown and starting to crisp.
Sprinkle with salt and pepper to taste.
Serve warm as a hearty side to any meal.