Imagine my surprise when I saw unpicked Brussels sprouts at Trader Joe's! Both cute and terrifying on their stalks. Lots of little things gross me out often times.
(Photo courtesy of @jozjozjoz)
Last week, I braved through my fear and tested Smitten Kitchen's Dijon-Braised Brussels Sprouts. They were so good I made them again Monday night! I recommend the recipe, hands down, especially because so many recipes call for bacon or bacon fat and I don't eat meat (and maybe you don't either?).
Oh, shallots, how I love youuu. Why do you bring me endless tears? :'(
The sprouts are braised in white wine (I used Yellow Tail Chardonnay) and (veggie!) broth then removed to make a ridiculous sauce with Dijon mustard and cream. I wish I would have made more sauce so the sprouts (I) could've swam in it!
I paired the sprouts with tilapia, our household staple. Normally, I pan fry it with a bit of olive oil, garlic, and onions; instead I broiled it with a lemony concoction of butter, lemon juice, and lots of parmesan. So nice and gooey!
If my mom had cooked Brussels sprouts like these when I was a kid, I'm sure I would have loved them as much as I do now. They're just so rich and full of flavor!
have you tried brussels sprouts tossed in olive oil, salt, black pepper, & a pinch of cayanne pepper, then roasted in a maple syrup glaze? it honestly is to die for. tastes like candy!
ReplyDeleteOh man, that sounds awesome! I should definitely give it a try. I don't use maple syrup enough...
DeleteI love brussels sprouts. I usually roast them. I should try this recipe sometime!
ReplyDeleteYou should, you won't regret it!
DeleteI'm so going to try this. We don't really eat brussel sprouts, but I'd love a good dish to incorporate them into our diet.
ReplyDeleteI didn' eat brussel sprouts as a kid either, which I'm pretty thankful for because my Indonesian mother had a tendency to steam/boil the crap out of any vegetable she was unfamiliar with.
ReplyDeleteBut I love sprouts now! I've eyed off this recipe before and will have to try it next winter. My go-to sprout prep method is chopping them in half (or quarters, if they're really big) and then frying them in a good glug of olive oil and a lot of sliced garlic.