When I was a kid, I turned up my nose at Brussels sprouts as thoroughly as if my mother had asked me to eat poached dog snot. But the other day, I saw a bag of Brussels sprouts at the store and thought to myself, “Self, those could be good.” And they were good. I can’t wait to have more Brussels sprouts. If you never thought you’d like Brussels sprouts, try this:
1 tbsp. olive oil
1 tbsp. butter
3-4 cloves of fresh garlic
pinch each of salt, black pepper, and cayenne pepper
15 (or so) medium-sized Brussels sprouts
Peel the garlic and crush the cloves under the flat of a large knife. Heat the butter and olive oil together above a medium high flame, stirring until the mixture is foamy. Reduce the flame and add the crushed garlic. Stir occasionally while you peel the outer layer out of any blemished sprouts, and then slice the sprouts in half lengthwise. Remove the now-toasted garlic (otherwise it will get bitter) and add seasonings to the foamy fat mixture. Lay the halved sprouts, cut-side down, in the fat, and cover the saute pan for about fifteen minutes. Serve fresh out of the pan, when the sprouts are firm, tender, and browned.
Next I’m going to try them steamed with dill weed and served up with a light lemon sauce.