We’ve been experimenting with Brussels sprouts for Thanksgiving dinner. Should we go with an old favorite? Or try something new and potentially disastrous? (which brings to mind some awful lip-puckering lemony thing I did a few years ago which was only just edible. Of course I ate it out of a sense of guilt and starving-children-in-Ethiopia-so-eat-that-you-overprivileged-ingrate virtue, but it has left me a bit gun-shy)
Bubbling Brussels sprouts, Batman!
Then Pedro (the Dad) started experimenting with this recipe (similar to a Spanish one we have done often) and we are all hooked. He has done it enough so we feel confident that on the day either of us could make it delicious! It is easy, tones down any strong Brassica cabbage-y flavors, and can be done on the stovetop, so doesn’t take up valuable turkey and stuffing real estate in the oven.
Onions are the new ingredient in this adaptation of Spanish-style sauteed Brussels sprouts.
What are you doing for Thanksgiving sides? Inquiring minds want to know…
A bit mushier than current fashion, methinks, but keep cooking for that sweetness!
Tangy Sauteed Brussels Sprouts
1/2 lb. Brussels sprouts, bottom trimmed (just take off a thin slice) and any ugly outer leaves removed
6 Cups water
1 Tbs coarse salt
1 small onion, peeled and sliced into rings
1/2 tsp chopped garlic
1 Tbs extra virgin olive oil
3 pinches salt (to taste)
freshly ground black pepper to taste
1 -2 generous Tbs red wine vinegar
In a pot put the Brussels sprouts, 1 Tbs salt, and the water. Bring to a boil, lower to a lively simmer and cook until tender (about 10-15 minutes).
Meanwhile, heat oil in a skillet big enough to eventually hold the Brussels sprouts. Add sliced onions and garlic and saute until wilted at medium low. Allow to caramelize a bit.
Drain Brussels sprouts and when they are cool enough to handle, slice in half and add to skillet along with about 3 pinches of coarse salt and a few grindings of black pepper. Stir to coat and continue cooking at medium low until slightly caramelized. Add red wine vinegar and cook down until evaporated and turning golden brown. Serve hot.
Hot, Cheap & Easy 