I personally have found that since the terrible cold weather is gone, my body has stopped (or reduced, let’s be honest) craving heavy carb-loaded food. Since my boyfriend and I shop at the market each week, we try to switch up what we buy.
So this post is about a green veggie that has a bad rep. Trust me, my bf didn’t like them, then I had leftovers in the fridge for my lunch the next day and turns out they were snagged by him for his lunch at work. It was ok, I just made more. 🙂
The Brussels basics
In Season: These cabbage cousins are at the peak of their season from September to February. What to Look For: Look for hard, bright-green sprout heads – mushy sprouts have less flavor. Avoid those with excessive leaf perforations; they may be housing pests (ick!). Choose sprout heads of roughly the same size so they’ll cook evenly. How to Store: Store unwashed Brussels sprouts in an airtight container in the refrigerator. Use within three or four days.
Sauteed BrusselS Sprouts
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, saute Brussels sprouts and season with lemon just before serving.
Now time for how to cook them!
Prep: 20 mins | Total Time: 20 mins | Servings: 8
1/4 cup extra-virgin olive oil
2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
Optional: corn niblets (fresh or canned) for added sweetness
1. In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Also all in corn for last 5 minutes of cooking (if you chose to add it). Add lemon juice and toss to coat. Serve immediately.
2. Yes there is only a Step 1!
Let me know how you like it, below in the comment box. Would you dare try it?