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New Ingredient: Brussel Sprouts

January 3, 2011

Tonight is the first installment of my New Ingredient Challenge. Each week, I’ll take a different ingredient — be it produce, spices, an interesting grain, whatever — and incorporate it into a meal in hope that this will shake up my grocery shopping and cooking rut. There’s only so much carrots, hummus and cous cous that can fit in my pantry! 😉

First up: brussel sprouts.

Like a lot of kids, I hated these mini green cabbages.

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Over the past year, however, I’ve fallen in love with brussel sprouts and enjoy them so much, they are the first thing I reach for at Thanksgiving dinner and an easy breakfast thanks to Christmas leftovers. Despite a new-found love for sprouts, I hadn’t made them until now.

You may think of brussel sprouts as stinky and slimy from bad experiences involving steamed sprouts. Well, there’s no steaming here and certainly nothing stinky. Instead, this easy side dish takes just 10 minutes and leaves the kitchen smelling like rosemary and red wine. Yum! 🙂

I started by washing about a cup of sprouts — you can find them either on the stalk or sold loosely.

Chop the sprouts in half, removing any brown leaves, and throw them into a pan along with 1 tbsp of olive oil over medium heat.

The entire process should take about 10 minutes start to finish and the sprouts will sizzle as they cook. Add a dash of salt and pepper — 1/2 tbsp of each — and 1 full tbsp of rosemary.

Now comes a splash of sweetness. You’ll need to break out your most expensive red wine.

Or, you know, an $8.00 bottle of Yellow Tail. Whatever. 😉

Add three splashes to the pan. Everything will pop and sizzle — my white stovetop was splattered with red wine! — as the wine adds a nice hint of sweetness. If you don’t drink alcohol, don’t worry, you can totally skip this step.

The brussel sprouts are done when they are tender to fork. Be careful not to let the entire pan burn!

I served mine with some wild rice and cannellini beans. The wild rice was actually a box of Uncle Ben’s that came with a seasoning packet but I tossed the pack of preservatives in favor of my own Italian seasonings.

Come on, do sprouts really look that disgusting?

Let’s reclaim the brussel sprout and remove the fear of sprouts from the hearts and minds of children everywhere. Easy to cook? Check. Delicious? Check. Healthy? Double check!

If all of my meals are as tasty and quick as this one, the New Ingredient Challenge will be even better than I thought!

Do you like brussel sprouts? How do you cook them?

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14 Comments leave one →
  1. Marie permalink
    January 3, 2011 5:48 pm

    I love anything rosemary, and have a new-found love (obsession) for sprouts. Yum! I’ll have to try this.

  2. Tim permalink
    January 3, 2011 6:29 pm

    Another great and easy way to cook these little buggers is to season with some oil and herbs/spices and throw them in the oven and roast them. Takes a little longer, but super delicious 🙂

  3. January 3, 2011 7:35 pm

    I love brussels sprouts. This is my favorite way to make them – http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html

  4. Mariel permalink
    January 3, 2011 8:43 pm

    Hey Erin!

    The best way to cook them is to roast them with olive oil, balsamic vinegar and salt& pepper. Just keep them in until they start to blacken up. SOOOOO GOOOD. Hope all is well! ❤

    Mariel

  5. January 3, 2011 10:10 pm

    You’ve inspired me to add brussel sprouts to next week’s shopping list! : )

  6. January 3, 2011 10:56 pm

    Yum! I never thought to add red wine. I really want to start cooking with wine more so this is a perfect first step. I usually cook my Brussels by roasting them on a pan with tons of different spices (or just some salt and pepper!). I always used Olive Oil though. I love them!

  7. January 4, 2011 12:04 am

    haha I love brussel sprouts and could totally eat them plain or with a little bit of olive oil/butter. But I’m weird like that. I also loveee lima beans 🙂

  8. January 4, 2011 7:31 pm

    Brussel sprouts are my favorite veggie 😉

    I LOVE them roasted with olive oil, salt, and pepper. So simple, yet so delicious.

    • January 4, 2011 9:05 pm

      Yum, that sounds simple and delicious. Love!

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