Like most married couples (I’d assume), Jason and I often talk about our future children. One of the most discussed topics is how we will be able to get our children to actually enjoy nutritious and healthy foods versus having to force it down their throats. We’ve agreed that the best way to avoid the latter is to employ a technique of basic trial and error. We believe that the main determinant of the foods that people enjoy or dislike is simply the preparation. Don’t like veggies raw? Cook ’em. Don’t like veggies steamed? Roast ’em.
Overcooking a vegetable is the major culprit of bad vegetable preparation and little place else is that theory more proven than with the innocent Brussels sprout. When overcooked, the stink factor will turn off almost anyone. When perfectly done, Brussels are a yummy balance of tender and crunchy, sweet and bitter.
When I found out that my mother-in-law was a die hard hater of these cute mini-cabbages, I just knew I had to convert her so that she too could enjoy the perfect balance of a well prepared Brussels sprout dish. I made this quick and yummy side dish for her back in November and hopefully she wasn’t lying when she said that she really enjoyed it. My brother-in-law is a whole other story though :o) I’m not sure if any preparation of Brussels sprouts other than dousing them with tons of ketchup will break through his near impervious distaste for them.
If you have a hater of Brussels sprouts in your life, I encourage you to make this dish which I adapted from Food & Wine magazine. If that still doesn’t do it, try searching this great new website for more ideas!
Caramelized Onions & Brussels Sprouts
serves 4 as a side dish
2 tablespoons butter, divided
3 large shallots, thiny sliced
1 1/2 teaspoon granulated sugar
1-2 tablespoons cider vinegar
12-15 brussels sprouts, trimmed and thiny sliced lengthwise
Melt 1 tablespoon butter over medium-high heat in a large pan that has a lid. Sautee the shallots with a pinch of salt until caramelized, about 10-15 minutes. Add sugar and cider vinegar and stir until vinegar evaporates and sugar is melted. Transfer shallots to a bowl and reserve.
Wipe down pan with a paper towel and melt remaining 1 tablespoon butter over medium-high heat. Add the shredded sprouts. Leave it on the heat w/o touching it for 2-3 minutes so that the sprouts get some color. Then add 2 tablespoons of water and salt. Cover pan with lid so sprouts steam. Steam for about 5-10 minutes until the leaves are tender but still have a nice bright green color. Remove lid, stir in caramelized shallot mixture and some black pepper until combine and heated through.
Keep checking back for new posts along with better (hopefully!) pictures thanks to a new foodio inspired by Jaden’s post on food photography. My extremely crafty father-in-law has lovingly re-created the lights for me and they are being shipped up as we speak!! :o) Thanks Dad~!