BY JOANNE BRUNO
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 sautéed 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.
Caramelized Brussels Sprouts Recipe
Serves 2-4, adapted from Eat.Live.Run
Ingredients:
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
Method:
- Slice the brussels sprouts very thinly so that they are almost feathery.
- 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.
- Add the sea salt and sugar and toss together. Finish by adding the cranberries.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Photos: Joanne Bruno
For more of Joanne’s recipes, follow me on Twitter (@Marcus Cooks)
{ 6 comments… read them below or add one }
Love the addition of the cranberries.
I’ve never eat a brussel sprout, but if I ever try them, it will be like this! I might even make them for Thanksgiving
well, this actually sounds good and could actually “hide” the fact that it is brussle sprouts… Hmmm….
I *love* that you feathered the brussels sprouts – I have never seen that before which is odd maybe but I think it’s such a fantastic idea! And the caramelized deliciousness – cranberries are a gorgeous addition – I feel a bit of fresh lemon too. YUM!
I’ve only been on the brussel lovers band wagon for a couple of years. I have been shredding them and sauteeing them w a bit of lemon juice and even the kids love them now!
caramelised and cranberries – that is how to make sprouts sound gourmet – make mine a large serving
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