I have a new fondness for brussels sprouts. For a long time, I swore I didn’t like brussels sprouts and refused to eat or cook them. That all changed when I finally agreed to try them in a dish at Beretta in San Francisco. Their recipe is absolutely delicious, and so I realized that it is indeed possible to create tasty brussels sprouts. It’s all in how they’re prepared. It seems the trick is to make sure they’re cooked through, but not overdone (like many vegetables), and they’re best when accompanied by other flavors, such as garlic, shallots, breadcrumbs, or Parmesan.
The first time I made them, I soaked them in cold water for about 10 minutes to ensure that they were clean. This may be overkill. It’s probably fine to simply wash them carefully, peeling off any leaves as necessary if they look dirty. However, I have learned that this step also helps them keep their vivid green color.
Next, I cut a small “X” in the bottom of each, to help them cook through. I steamed them for about 5 minutes, then removed them from the heat, let them cool slightly and cut them in halves. Next, I melted a pat of butter in a saucepan, sauteed minced garlic (1-2 cloves) and added the brussels sprouts, continuing to saute another few minutes. I tossed them with salt, freshly ground pepper, and a bit of freshly grated Parmesan before serving. That was all it took- tasty brussels sprouts!
Since then, I’ve been paring down the number of steps, and have been opting to simply saute the halved brussels sprouts for 7-10 minutes, skipping the steaming step. I may saute some minced shallots first or add in some minced garlic near the end, when they’re almost ready.
I recently discovered a few other recipes on Food52 that sound fabulous, although I have yet to try them. This recipe, Brussels Sprouts with Toasted Breadcrumbs and Lemon, calls for roasting and looks amazing. This Parmesan-Crusted Brussels Sprouts recipe is also a version that looks worth trying out.
I normally make green beans as a side dish for Thanksgiving, but this year it’s looking more and more like brussels sprouts might make it on the menu!