I think Brussels sprouts are cute. They are also delicious when cooked and spiced well. I like to have them as a side dish to my grilled fish and baked potato plate. Trust me and try it.
Brussels sprouts were another type of vegetable that I used to be curious about. I never tried them until recent years. They looked like tiny cabbages but I was clueless about their taste. I would see them at the grocery store and wonder about ways to prepare and enjoy them. Also, I did not remember to have this vegetable when I was growing up in Indonesia. So, by chance, a friend told me that she was not crazy at all about this vegetable due to its strong taste. I asked her how she prepared them and she said, “Well, I just steamed and ate them plain.” Aha! This confirmed what I’ve always believed about strong-tasting green vegetables: they are more delicious and enjoyable when spiced up well.
I did some recipe search on these little fresh and green vegetable and found a few that focused on caramelizing. After a couple of tries I felt like I got a version that fit my taste preference (and Jeff’s!).
- 8-10 Brussels sprouts cut in half
- 2 Shallots chopped into little pieces
- 1 Cup of chicken (or vegetable) stock
- Salt and pepper
- 1 Tablespoon of canola oil
- Heat up a pan and add the oil
- Saute the shallots until they turn yellow
- Throw in the Brussels sprouts and let them brown together with the shallots
- Add chicken stock (you can also add chopped baby carrots if you want more colors in this dish)
- Reduce the heat, cover the pan with a lid, and cook for 10 minutes or until the stock gets absorbed by the sprouts.
- Add salt and pepper
The chicken stock takes away the vegetable’s strong taste while the shallots provides natural sweetness and appetizing aroma to the sprouts. The vegetable’s crunchy texture definitely complements a grilled fish plate well. Add either baked/mashed potato or mac and cheese as another side and you get a fantastic combo.