Brussels sprouts are in season, so let’s press them into service! This week’s Market Fresh Cooking recipe is a delicious way to learn to really love brussels sprouts. I never thought I would call brussels sprouts addictive, but it’s simply the truth. Gobbling up a bowl of brussels sprouts has never been more delicious and fun. Try it, you won’t be disappointed!
Brussels Sprouts are available at the market on Tuesdays and Saturdays from 8 AM to 1 PM.
Recipe and image courtesy of www.wellplated.com
The Ingredients:
- Brussels Sprouts. These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.
- Olive Oil. Be generous to ensure the sprouts caramelize in the pan.
- Kosher Salt. Kosher salt is critical to making your Brussels sprouts tasty. I always recommend kosher salt because it has a more pure, soft taste than table salt (which tastes metallic due to the treatment process that keeps the salt free-flowing). Season the sprouts as you go along, then at the very end to taste.
- Black Pepper. As much or as little as you like.
- Acid. Brussels sprouts crave acid; a splash will balance and perk up their flavor. In this recipe, I use balsamic vinegar, though you can also try lemon juice, pickled onions, or an entirely different vinegar.
The Method:
- Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized.
- Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
- Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are.
- Serve hot and DIG IN!