Good brussels sprouts? Isn’t that an oxymoron? You might think so, but then you haven’t tried these.
This post is hereby redemption from the barrage of sweets I’ve posted in the past few weeks. My apologies. I am not trying to put anyone in a sugar coma… but sometimes the desserts are the only part of the meal worth posting.
From Bon Appetit: “A dish to convert all the brussels sprout haters,” and that is truly what it is. The trick is how you cut them, then how you cook them. Separating the leaves and tossing the cores spreads out the brussels sprout flavor, making them less like the hunk of green-ness that makes children cringe, and more like a fresh and delicious and sweet (yes sweet!) salad.
Trust me on this one. Don’t allow yourself to eat those mouth-watering Molten Chocolate Cakes until you first eat your brussels sprouts. And I promise you, you’ll like them. I may even try feeding these to my dad… the man who will not eat anything green save maybe iceberg lettuce.
Sauteed Brussels Sprouts with Lemon and Almonds
Makes 4-6 servings. Recipe from Bon Appetit.
3 tablespoons grapeseed oil or olive oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores, cores discarded.
1/4 cup shelled unsalted pistachios or sliced toasted almonds
2 tablespoons fresh lemon juice
salt and pepper, to taste
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir about 30 seconds. Add brussels sprout leaves and nuts, and saute until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Serve immediately. Realize that you really do love brussels sprouts.