|Brussels sprouts with mushrooms and bacon|
Are you a hater? Have you actually tried eating Brussel sprouts in any way other than boiled by Grandma? How about some roasted sprouts with fish sauce and mint, a la David Chang? (We loved them!) Bobby Flay's sprouts are less-roasty and topped with tangy pomegranate seeds. The little cabbages are even tasty when given a vaguely-Indian-style treatment, as in this variation of a Monica Bhide recipe. Or mix them with potatoes and make "bubble and squeak."
Our favorite method of cooking Brussels sprouts even made a lover out of my brother. The prep takes a bit more time, but cooking is a snap.
Steamed Brussels Sprouts
As many sprouts as you want to cook
flavored oil (for example, lemon- or garlic-infused olive oil, walnut oil)
salt and pepper
Prep the sprouts by cutting off the stem end and removing and discarding the outermost leaves. Peel off remaining leaves as if the sprouts were tiny heads of lettuce. Cut off as much of the stem as necessary to make this task easier (the smaller the leaves, the tighter they are packed together).
Place loose leaves in a large bowl and rinse under cold water. Drain.
Heat a large sauté pan over medium-high heat. Add sprout leaves and cover pan. (There should be enough water left on the leaves to steam them.) Stir occasionally. When leaves are bright chartreuse green (about 3-5 minutes, depending on how many leaves you have/how large a pan you use), turn heat down to low and drizzle with a bit of flavored oil and salt and pepper. Toss well to coat with oil, remove from heat, and serve.
Posted by theminx on Minxeats.com.