Oh how I love super foods! Brussels sprouts are a member of the cruciferous vegetable family. Crucifeous vegetables are all part of the cabbage family and are known to help lower ones' risk of developing cancer. Brussels sprouts are packed with fiber, lutein, vitamins A, C, and E, as well as antioxidants. And, they are becoming increasingly more popular in modern day cuisine. All the celebchefs seem to have a recipe for them, and two of our favorite neighborhood restaurants, The Fireplace and The Abbey have them listed as staple menu items. And I'm always sure to order them when I am dining at one of those fine establishments, too. They like to grow in cool weather, making them easy to find in grocery stores year round.
This recipe will make Brussels sprout lovers and haters alike rejoice. The key is to monitor them as they transform from a bright green to a softer green with caramelized edges. The natural sugars in the vegetable are naturally pulled out when slowly sauteed over low to medium heat with garlic and olive oil. The flavors intensify when the broth is added and the skillet is deglazed. This side has five ingredients- that's it. Just be sure not to cook them on too high of a heat, or the garlic will burn and ruin the dish. A light brown color is good- dark brown or black color is bad.
I have never tried to convince Mr. Pickles to eat Brussels sprouts. Years ago he had sworn up and down to me that he loathed them and would never eat them. So I let it be. But lately, every time I make this side, he is by the stove top with a fork in hand, eating out of the skillet or stealing them off of my dinner plate!
10 oz. of fresh Brussels Sprouts, stems removed and sprouts cut into quarters
2 cloves of garlic, crushed through garlic press
1 tbsp. extra virgin olive oil
1 c. chicken or vegetable broth
fresh ground pepper
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| Remove stems and slice into quarters. |
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| Press two cloves of garlic through a garlic press and add to skillet with sprouts and olive oil over medium heat. |
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| When the leaves start to get golden brown on the edges, they are ready to be deglazed. |
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| Add cup of broth. Use a wooden spoon to loosen up dark bits on skillet. Cook until all broth has evaporated from pan. |
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| Sprinkle with pepper and serve. |
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