A Brussels sprout recipe that you will actually like
Brussels sprouts have always gotten a bad rap. Children would rather be sent to bed without supper rather than consume the little cabbages. Adults screw up their faces and shake their heads when they're offered.
It's a pretty good bet that people who don't like Brussels spouts have either never actually tried them or ate some that were boiled into a smelly, mushy mess that sat on the plate for hours.
If you're willing to give the sprouts one more try, I guarantee this recipe will turn you into a believer. Crisp and savory shredded leaves of the Brussels sprouts, combined with the tart crunch of an apple is an unbeatable combination.
The cost of this dish is about $4 (the most expensive ingredient is the sprouts, which run about $3 per pound at my grocery). It will make five or six side dish servings or about 3 meal-sized servings.
This salad is hearty enough to be a whole meal, served with a bit of crusty bread or with a soup on a cold winter night.
Don't let this dish sit around long. It's best fresh, right from the pan...Brussels sprouts are often left to sit and that's when they get mushy and - frankly - when they get mushy and not very good to eat.
Do yourself a favor and try this out...you might even have a new favorite vegetable.
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| Tired of boring, boiled Brussels sprouts? This slaw can be a delicious side salad or a meal in itself. |
1 large apple, cut into bite-sized wedges
Juice of one lemona tiny bit of sea salt
1/2 teaspoon of olive oil
2 medium cloves garlic, minced
1 tablespoon of honey
12 ounces of Brussels sprouts, leaves separated shredded
- Soak the apples in a bowl filled with water and the lemon juice.
- Cook the garlic in a splash of the oil seasoned with a dash of salt. After a few seconds, stir in the honey, and cook for another 30 seconds or so.
- Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and garlic mixture out onto a plate and set aside while you cook the Brussels sprouts.
- In the same pan (leave whatever remains in it there), add a touch more oil, another pinch of salt, and raise the heat to medium-high.
- When the pan is nice and hot, stir in the shredded brussels sprouts. Cook for 2 or 3 minutes, stirring a couple times, until you get some golden bits, and the rest of the sprouts are bright green.
- Stir the apple mixture back into the skillet. Gently stir the whole lot together.
- Remove from heat and enjoy immediately.
