Here’s a lesson in spousal communication. If you suspect that your significant other doesn’t like a particular food, do yourself a huge favor: just ask. If you don’t, you mind wind up like me. In the almost three years that D and I have been together, I never once have made brussels sprouts. I just assumed that D would hate those mini green balls of healthful deliciousness. People, how wrong I was.
A couple weeks back, D and I went to an absolutely fantastic dinner at Bryce and Matt’s. Bryce is a vegetarian, and a great cook, so dinner was an all-out vegetable and fake meat fest. Having grown up in a vegetarian house, I was in a form of heaven much reminiscent of my childhood. I was, however, slightly concerned about D, who favors meat. But to my surprise, D asked me to get Bryce’s fake meat pie recipe. I asked if I should make it with real meat, and D said, “Just make it exactly the way Bryce makes it. Don’t do any of your little alterations or substitutions or anything.” Ok then.
Have you never had brussels sprouts? (Deprived!!) They look like mini green cabbages. When we say “mini,” I’m talking smaller than the size of a golf ball. They are easily and simply prepared and packed full of nutrients. They’re also cute. That’s why these days, they’re my go-to vegetable.
I’d be hard-pressed to call this preparation a recipe, as it consists in only a few ingredients besides the sprouts themselves. But for all you recipe followers out there, I’ve made these few ingredients into a list and written some instructions beneath them. Call it a recipe, if you must. Recipe or not, you can have this dish on the table in five minutes, and I guarantee it’ll be consumed in half that. Unless, of course, you hate brussels sprouts, in which case, grow up and learn to love your veggies. Just kidding. But not really. 🙂
- About 1 lb brussels sprouts
- 2 Tbsp. olive oil or butter (if using butter, use 1 Tbsp butter and 1 Tbsp olive oil so that butter doesn’t burn)
- 1/4 cup onion, diced
- 2 cloves garlic, chopped
- dash red pepper flakes
- salt and pepper
- 1/2 cup vegetable broth or water
- a few dashes of lemon juice
- Rinse, drain, and halve sprouts.
- In a frying pan, heat oil/butter over medium heat.
- Add garlic, onion, salt, pepper, and chili flakes. Toss to coat. Cook until onion and garlic have begun to brown, about 2-3 minutes.
- Add brussels sprouts, toss to coat with onion mixture, and saute, tossing frequently, for 3-4 minutes, until sprouts have started to brown.
- Add broth; it should sizzle and pop, then immediately start to boil.
- Cook, uncovered, until liquid reduces almost completely, about 7 minutes.
- Add a few dashes of lemon juice, toss to coat, and serve immediately.
**note: I prefer my sprouts crunchy. If you want them soft or cooked through, add a bit of extra liquid, cover the pot/pan, and cook for at least 5 minutes longer, up to 20 minutes. Uncover the pan and reduce the liquid only when sprouts are nearly cooked to your preferred softness.