It’s true. I had never (as far as I know) eaten one until this weekend. I had heard they were something that many children detested. And, as a former picky eater myself, having over-come my dislike of raw tomatoes and runny eggs, I decided brussels sprouts was something that it was high time I looked into.
And guess what, these were AMAZINGLY delicious! I think I ate about half of the plate you see above (it was meant to serve 2-3 as a side dish). I thought it was similar to eating really good stir-fry cabbage.
I got this recipe straight out of Gwyneth Paltrow’s cookbook except that she suggests squeezing little fresh lemon juice over them just before serving. I forgot to buy a lemon. These were still delicious, but I could tell the lemon juice really would have made my day.
So don’t forget to buy a lemon if you decide to make these.
And you should totally make these. So, so good. Healthy Thanksgiving side dish, anyone?
Gwyneth Paltrow’s Caramelized Brussels Sprouts, serves 2-3 as a side (maybe 4…)
Needed: 1 pound brussels sprouts, 2-3 tablespoons olive oil, a few heavy pinches of sea salt (and for goodness’ sake) a lemon for serving.
First you need to trim your sprouts if they have too much stem. Then steam them for 6-7 minutes until they are just beginning to turn bright green. Next you need to brown them in a shallow skillet with olive oil over medium/high heat. Lay them in the pan in one layer and just let them cook for 4-5 minutes. You can shake the pan a bit to make sure they don’t stick, but resist the temptation to flip them early. You want to get them slightly crispy, but try not too burn them. Then flip and cook an additional 3 minutes. I had to cook mine in two batches as my pan wasn’t large enough to fit them all.
Just before serving drizzle on a bit more olive oil, sprinkle on the sea salt, and (if you didn’t forget) squeeze on the juice from a lemon.