There are good Brussels sprouts and there are bad Brussels sprouts. These are good Brussels sprouts! The recipe has only 3 ingredients (not counting salt and pepper).
I don’t remember having Brussels sprouts before I married my husband. As I began cooking for us, though, he said that he liked them. Eventually, I brought myself to try the cruciferous vegetable. Occasionally, I hit on some good Brussels sprouts and an okay recipe, so the end product was all right. Sometimes I got some awful ones, and they were just BAD!
Choosing Brussels Sprouts
When you’re buying Brussels sprouts, you want to look for firm, compact, fresh heads. Avoid tough or woody ones. This is one vegetable that I only buy fresh rather than frozen. That’s not to say they can’t be frozen. It’s just that in my experience, you don’t really know what you’re getting with frozen ones.
I didn’t really get excited about cooking Brussels sprouts until I started following the recipe in Mark Bittman’s book, How to Cook Everything. His simple recipe put me onto the braising and glazing idea. I adapted it to make the dish dairy-free by using olive oil instead of butter. While his recipe calls for chicken stock, using vegetable broth makes it vegan.
I really like simple, one-vegetable recipes. While some great creations consist of multiple vegetables, that’s not the way I usually cook – unless that dish is the star of the meal. When preparing several dishes for a meal, it’s easiest on the cook to make one “star” dish and keep the sides simple. Believe me, it took me years of slaving over big dinners to figure this out!
I also like to find a recipe for a single vegetable when that’s the only vegetable I have in the house at the time. I usually keep garlic and onions on hand. Otherwise, I find it wasteful to buy whole vegetables and use a stalk of this or half of that. Sure, I find other uses for the rest, but doing that before they go bad can be challenging.
Half Your Plate, a Canadian organization that teams with health care professionals, producers, and media to encourage us to eat more fruits and vegetables, gave me a pound of Brussels sprouts when I recently attended the Food Bloggers of Canada conference. These were good Brussels sprouts, I might add! I cooked them up with this, my favourite recipe, and decided to share it with you.
This post contains an affiliate link for the cookbook, but there is no extra charge to you. It’s the book I have.