Brussels sprouts are one of the vegetable varieties that are hard to get used to. It's an acquired taste, so they say. But actually, it all depends on proper cooking. These smaller cousin of the larger cabbage is not a regular vegetable in our home. As its not a common vegetable in the tropical isle of the Philippines, I've never really remembered this being prepared at home. But as it is locally available and in abundance in Australia, this has become one of the vegetables that you'll see on our table to break the monotonous leafy Asian greens. Although the sight of these cute miniature cabbages would makes my girls say "eew", the adults (that's hubby and me) in our home welcome this dish every time.
And like the power food last week that is broccoli, these vegetables are packed full of healthy nutrients! Check out the short blurb on brussels sprouts in Cooking Light. And some tips on the preparation here.
The first ever dish I made with brussels sprouts were inspired by a cooking demo at my local fruits and vegetables shop when they were sampling brussels sprouts lightly cooked in a some peanut oil and some toasted almonds. And that was the beginning. To make this dish, I was inspired by this recipe but added a few bits of my own.
300g brussels sprouts
1 carrot, julienned
2 cloves garlic, finely chopped
half cup almond slices and pine nuts, toasted
salt and pepper to taste
parmesan cheese for topping
Wash the brussels sprouts and remove loose leaves and trim the stem ends. If cooking them whole, make a criss-cross (X) on the sprouts. Or cut them in half like I did - this makes the cooking faster.
Heat a shallow pan to medium-high, add about a tablespoon of olive oil then add the garlic and cook until soft. Do not over brown.
Add the carrots and cook until soft. This will caramelize the pan a bit from the sugar content of the carrots.
Add the brussel sprouts and stir. Cook for 8-10 minutes until the sprouts are soft. They should still have that bright green colour.
Overcooking gives the sprouts that bitter smell and taste.
Spoon into a bowl and top with grated parmesan cheese.
We had this for a mid week meal served with some pan fried chicken. It's great as a starter or an accompaniment to any main meal. There are lots of ways to cook them properly. Add some pan fried speck (or bacon), toasted garlic, or roast them on the grill or cut them into little quarters and cook them with leeks like this dish here. These guys are really quick and easy to prepare and cook. Everyone should definitely give them more love.
This post is part of a Power Foods blog group. Check out Mireya's Mireya's Broccoli and Corn puree and the other Power Food posts from Alyce from More Time at the Table, Ansh from Spice Roots, Casey from Bookcase Foodie, Jeanette from Jeanette's Healthy Living, Jill from Saucy Cooks, Martha from Simple Nourished Living and Sarah from Everything in the Kitchen Sink.
If you are a blogger and would like to take part in this blogging group about Power Foods: 150 Recipes with the 38 Healthiest Ingredients from the editors of at Martha Stewart's Living Magazine, please get in touch with Mireya at firstname.lastname@example.org for details.