The auditions are officially underway. I have beets pacing frantically up and down the corridor outside my apartment, biting their fingernails, hoping against hope that I can find some way to prepare them that doesn’t make me cringe in ugh-this-tastes-like-dirt disdain. The sweet potatoes and winter squash, knowing full well of their “most favorite vegetable” status, have practically moved in, while of the other root vegetables, parsnips have the most promise but celery root is an absolute lost cause.
And then there’s the underdog of the Thanksgiving table. The vegetable that half of us love to hate and the other half hate to love – the brussels sprout. Being in the latter camp myself, I’m not-so-secretly rooting for him to make an appearance on my holiday menu and if there’s any recipe to win over the masses, it’s this one for caramelized brussels sprouts.The sprouts are cut thinly into wispy fragments and sauteed in brown sugar and olive oil so that they barely resemble the vegetable from whence they came. Instead, they turn into melt-in-your-mouth sweet/salty bites that are so good you won’t be able to resist going back for more.
Adapted from Eat.Live.Run
Photos: Joanne Bruno
Prep time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
1 lb brussels sprouts
1 tbsp olive oil
1 clove garlic , minced
sea salt, to taste
2 tbsp maple sugar or brown sugar
1/4 cup dried cranberries
1. Slice the brussels sprouts very thinly so that they are almost feathery.
2. Heat the olive oil over medium high heat in a large skillet. Saute the garlic until fragrant, about 30 seconds. Add the brussels sprouts and continue sauteeing for 4-5 minutes or until bright green and tender.
3. Add the sea salt and sugar and toss together. Finish by adding the cranberries.