I’ll be the first to admit that, growing up, I absolutely despised Brussels sprouts. Tiny cabbages? No, thank you. Please pass the corn.
A fun side effect of growing older and “more refined” is how the palate changes. Things that once tasted repulsive become slightly less so, perhaps even somewhat desirable. As with all things that make life worth living, one must first experience it in order to truly know.
If Brussels sprouts aren’t your thing, this recipe could be the game-changer. Convince a friend who enjoys them to cook it for both of you and compare notes. I’ve yet to meet someone who hasn’t begrudgingly admitted — in the very least — that even though they still don’t like Brussels Sprouts, they actually didn’t mind eating this nutrient rich, easy to prepare, and inexpensive dish.
Get yourself the following ingredients:
Enough fresh Brussels sprouts to fill your favorite large saucepan (approx. 1 lb.)
Vegetable broth, depending on your dietary situation (approx. 3-4 cups)
Sea salt, fresh ground pepper.
Step 1: Clean and prepare those Brussels sprouts.
We’re not talking soap and water, just a good rinse and a thorough once-over. This gives you a chance to drop in with your food and get to know each sprout personally. If you happen to come across one with a particularly rough-looking stem or errant leaf, groom accordingly.
Step 2: Tightly pack those Brusseley sprouts into a pan.
Make sure they all fit snugly into a single layer. Pan too small? Make sure they all go in stem down to ensure you’re making the most of the space. Not enough sprouts? Lay them on their side to take up more space. This shouldn’t take too much time and is yet another opportunity to drop in with your food before you eat it.
Step 3: Add enough broth to just barely cover those Brussels sprouts.
This all depends on how big a pan you’ve got and how many you plan on cooking. Use your preferred brand of low-sodium organic brothy goodness, unless you’ve already prepared your own homemade stock.
Step 4: Simmer down, now. Simmer down.
Turn the heat up to full blast until you’ve got yourself a rolling boil. Your sprouts will turn bright green. Cut the heat in half. Let the sprouts simmer in that pan until all of the broth has disappeared.
Spoiler alert: It doesn’t really disappear. The sprouts absorb it. This should take around 20 minutes, during which time they will both shrink and darken up.
Step 5: Season those Brussels sprouts.
Add a few pinches of salt and a few good twists from the pepper mill once the broth boils down halfway. Feel free to mix things up and rotate the sprouts so everything gets flavored up evenly.
Step 6: Serve and Enjoy
Once all of the broth has magically vanished, remove the pan from the heat and plate those sprouts. Although it may seem fairly obvious, you might want to wait a few minutes before serving because those guys will be hot. Take this from a man who is extremely adept at burning the heck out of his mouth.
What do you think — yea or nay for Brussels sprout? Share you thoughts and favorite preparations in the comments below.
By: Daniel Scott