Brussels Sprouts: Don’t Boil Them Today
So we are tossing out that old notion right now, and starting fresh.
This is how we will make Brussels Sprouts today; I promise they are beyond edible.
We will be using between 12 and 16 oz of Brussels Sprouts in this demonstration, which will equal 2-4 servings, depending on your desire. I could eat a pound all on my own, so I am often not the best judge of these things.
1) Chop off about 1/2 an inch from the bottom “stem” side of each sprout.
2) Slice the sprouts horizontally into 3 or 4 pieces, or disks.
3)At this point, examine your sprouts for any browning or shriveling exterior leaves. You can easily remove them from your pile. Because the outer layers “fall away” as we slice, it is much easier to clean up your sprouts after you have trimmed them vs. peeling away the outer layer (as needed) before we begin cutting. I used to do this, and it took me years to finally realize how much time I was wasting. Your pile will look something like this photo. (pardon my shadow)
4) In a fry pan or skillet, begin to melt about 1 tablespoon of butter and add to that 1 tablespoon of olive oil. I like this blend because it helps to keep things moving in your pan, I enjoy the flavor and it allows you to turn up the heat a bit to brown the Brussels Sprouts, which I find important.
5) Add two cloves of crushed, minced or pressed garlic. Let this cook for about 30-45 seconds, move it around frequently so that it spreads over the pan somewhat evenly.
6) Add your sprouts. Don’t cover with a lid. Arrange them around the pan as evenly as possible. Ultimately, we want to brown them, so we want them to be sitting in this position in the pan for a few minutes. Your heat should be on low-medium. If after a few minutes, there is no browning taking place, turn up the heat just a bit. We never want to burn our butter, so be careful not to go too high.
7) Once you see some browning, stir your sprouts gently to flip them onto the other side. It is important to be a bit careful when stirring because the Brussels Sprouts will continue to shed layers, and it is nice to maintain a more intact disk if possible. (Mine shed pretty profusely last night, and while the leaves tasted great , it wasn’t exactly what I was shooting for)
8) Sprinkle some salt (sea salt is perfect) while they continue to cook.
9) Once you see that the other sides are browning, give one a taste. If they are more firm than you like, remove them from the heat and cover with a lid (or plate) for a few minutes. They will continue to cook to a more tender state.
10) Enjoy! As you will see in the photo, they are a delicious compliment to any meal.