Brussel sprouts are a tricky thing.
Most people don’t like them. Most people think they don’t like them. Their childhood memories of boiled-to-their-mushy-death brussel sprouts are seared in their mind. They scrunch up their noses at the slightest wiff and quickly advert their eyes from the platter of these mini cabbages at the dinner table.
I have some good news. Brussel sprouts no longer have to be a form of torture. The sad and soggy version of these vegetables with a sulfur like taste is due to the cooking method. Brussel sprouts aren’t all bad, but boiling them is. It brings out all their bad qualities and masks all their good. Like the reverse of internet dating. You are left with soggy, water logged, sulfurous, just plain bad tasting sprouts, and a table of kids who refuse to eat them. Leave the boiling in the 70s and 80s, and get some caramelization on these healthful vegetables. Your taste buds will thank you.
And if a new cooking method isn’t enough to convince you, look at all those mix ins! I mean, how can Italian anything be bad. Italian food, Italian shoes, Italian men… (Sorry mom!). The sun dried tomatoes add sweetness, the pine nuts add crunch and a nutty flavor, the garlic helps build flavor, and the capers add a salty and acidic POP. Next time you need to convince some picky eaters to eat their veggies, give this recipe a whirl.
- 1 tablespoon olive oil OR grapes oil
- 1 lb. Brussel sprouts
- 2 cloves garlic, minced
- ¼ cup thinly sliced sun dried tomatoes (the kind packed in olive oil)
- 2 tablespoons pine nuts
- Pinch salt
- Pinch red pepper flakes
- Pinch pepper
- 1 tablespoon capers
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot add in the brussel sprouts, cut side down. Cook until browned, about 7-10 minutes. Stir and add in the sun garlic, sun dried tomatoes, pine nuts, salt, red pepper flakes, and pepper, Sautee for another 3 minutes. Remove from the heat and stir in the capers. Serve.