Sunday, December 11, 2011

Brussels Sprouts

I personally never thought I liked brussels sprouts, along with a lot of other veggies that I've now grown to love.  I think it's just one of those veggies kids love to hate and I was very much in agreement with all those other kiddos.  So I never bought them or ate them.  Well wasn't I a little surprised when I started buying them in the last couple years and fell in love with them.  They are so good.  Why did I hold out for so many years? Well at this point my daughters haven't joined the crowd of brussels sprout haters.  In fact, my oldest daughter has been requesting brussels sprouts quite a bit this fall.   She loves finding them at the farmers market.  The way they grow is just fascinating.  If you've never seen them you should google a picture of them on their stalk.  It's really a pretty fun thing to pick up at the market and let the kiddos help pull them off the stalks.  It's mid-December and I'm still buying them at our local market.

Brussels sprouts actually improve in flavor as the weather cools.  They become sweeter and more tender after they've gone through a few frosts. 

Brussels sprouts also contain a good amount of vegetable protein.  Vitamin K, Vitamin C, Maganese, and Folate are included in the list of things brussels sprouts are high in.  They also come packed with lots of fiber and are thought to be a digestive stimulant.

Really they are just a tasty veggie that our family is coming to love.  I wanted to share with you our favorite way to make them, which we adapted from the book, " From Asparagus to Zucchini."

Brussels Sprouts Braised with Apple Cider

  • Brussels Sprouts ( I usually do one stalk at a time) (original recipe calls for 12 large)
  • Sea Salt
  • 1/4 cup apple cider
  •  cooking oil or water
Trim Brussels Sprouts and remove outer layer or two of leaves.  Cut in half. Sprinkle salt evenly and lightly over bottom of pan.  (I do these in my cast iron pan so not sure the difference in a regular pan).  Lay Brussels Sprouts cut side down in pan.  Cook until deep brown or almost black in some places, about 5 minutes.  I usually end up stirring them up a bit and letting them cook another couple minutes.  Add apple cider, cover pan, and turn off heat.  Let them continue cooking off the heat another 5 minutes.

1 comment:

  1. We've been making this recipe now with a little less ACV, and it is DELICIOUS! Thanks, Jen!