Brussels Sprouts

As I begin to revisit the food from my childhood, I have to make a left turn on Green Veggie Lane.  Stop at the sign that says “Steamed Vegetables” and park my car in front of the Brussels Sprouts Store.

Brussels Sprouts.  What can you possibly say about this green, hardy, fiber-rich vegetable that kids everywhere push away from their plates? Forced by scolding parents to eat what looks like a small plant, brussels sprouts are certainly a hard sell to the green-hating-finicky-kid.

And yet, I never felt this way as a child.  I ate green vegetables like it was my only option and the only thing I ever wanted.  I loved green vegetables (perhaps because of my liking for Popeye) and I especially loved brussels sprouts.  Perhaps because of their satisfying “crunch” in my mouth, or perhaps because my mom made them just right.  Whatever the reason, brussels sprouts were one of my favorite childhood greens.  Now spinach…canned spinach…that was another story (sorry Popeye!).

As an adult, I frequently forget to prioritize hardy, green, fibrous dishes like brussels sprouts.  In fact, if it wasn’t because of my sudden peaked interest in the green dish in the grocery store last week, I probably wouldn’t have had brussels sprouts for many years to come.  This version of brussels sprouts is the one for the adults table: sliced almonds, browned butter, and a little bit of Cajun spice, you’re sure to adore this hardy green the same way I did as a kid.

Brussels Sprouts

Although this variation of the traditional green dish comes from nowhere in particular, I highly suggest visiting Elise Bauer’s blog Simply Recipes.  I got the idea to add slivered toasted almonds from her recipe; her version can be found here.

Ingredients:

* 1 pound brussels sprouts (fresh)

* 4 tablespoons butter

* 1 large handful slivered almonds

* salt & pepper, to taste (I prefer Tony’s Chachere’s Cajun Seasoning)

1.) Wash brussels sprouts and remove any loose leaves or “raggedy” pieces.  In a small pot with 1 cup water and a steaming basket, add the brussels sprouts and steam for about 5 minutes.  Drain.

2.) Meanwhile, melt 2-3 tablespoons butter in a large sauce pan.  Add steamed brussels sprouts and cook on medium-high for 3-5 minutes.  Warning: DO NOT OVERCOOK THE BRUSSELS SPROUTS.  According to Elise, part of the reason why many people/kids/whomever dislike this vegetable stems from their ability to become “bitter” when overcooked.  You want the brussels sprouts to be tender enough to eat, but not too tender or mushy.  This will ruin the dish.

3.) Salt and pepper brussels sprouts to taste and add half of a handful of toasted almonds.  Cook for one more minute.

4.) Plate brussels sprouts and top with a small handful (half a handful) of toasted almonds.  Enjoy! Makes 4-6 servings.

–Helana Brigman

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