03 December 2007

Pan Roasted Brussels Sprouts

My love affair with brussels sprouts started about six years or so ago, at Sunday Dinner with a friend's family. In retrospect, there wasn't anything all that special about those sprouts - near as I can tell, they were just boiled or steamed with salt, pepper, and a little bit of butter. Even so, I was hooked. In all honesty, there aren't many vegetables that I'm not fond of, but these are very close to the top of my favorites list.

This is my favorite way to prepare the sprouts - they get fantastically sweet and nutty and the flavor is so complex. It's perfect for a winter day. It does take a little bit of time, but it's very easy and well worth it.

Pan-Roasted Brussels Sprouts

1 pound brussels sprouts, rinsed
1 tablespoon olive oil
1 tablespoon butter
Salt and freshly ground pepper

1. After rinsing the sprouts, cut off the bottom. Slice into about three slices, slicing through the sprout from the top to the bottom. Toss into a large non-stick skillet.
2. Pour the olive oil over the sprouts, and nestle the butter in the middle. Season with salt and pepper.
3. Cook over low to medium-low heat until the sprouts are cooked through and at least half of the cut sides are caramelized and golden brown, stirring occasionally. This will take anywhere between 15 and 30 minutes, depending on your stove. Just keep an eye on them.

- These are particularly delicious with any (or any combination of): balsamic vinegar, shredded parmesan, toasted pine nuts, minced garlic (added at the end of cooking), or just about anything else that you can think up.

I just finished reading.... Ignorance: A Novel, by Milan Kundera.

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