Tuesday, November 18, 2008

Caramelized Brussels Sprouts

Wow! How time flies...I had several entries planned for Beast's Kitchen in the past week but somehow didn't get to any of them. In any case, this one is just in time for your holiday meal planning...
Even those who "hate" Brussels Sprouts will love these! And talk about easy...you really don't even have to know how to cook to make these :)
Start with 1 lb Brussels Sprouts, as local and organic as possible...rinse them and remove any loose outer leaves. Cut them into quarters, lengthwise, then toss in a bowl with 1-2 tbsp olive oil, salt and pepper. Next, heat a large skillet over medium heat and pour in 1-2 tbsp olive oil. Add Brussels Sprouts and cover. Cook over medium heat for about 10 minutes, stirring occasionally. This is where your stove top temperature and the size of your pan will make a difference in the cooking time. You don't want the heat too high during this phase or the sprouts will brown too early. You also want a large enough pan that they are in one layer and not too crowded. When you can easily pierce with a fork, not mutilate, then remove the lid on the pan, raise the heat to med-medium-high and continue to cook another 5-10 minutes until the sprouts are caramelized, shaking the pan or stirring occasionally to ensure even caramelization on all sides. Once caramelized to your preference, remove from heat and sprinkle with 1/4 cup good quality parmesan or other sharp flavored hard cheese, such as gruyere. If you're not into cheese, instead add 1/4 cup good quality balsamic vinegar during the last 5 minutes, allowing the vinegar to caramelize the sprouts. Both versions are exceptional, super easy, healthy and will convert any brussels sprout haters for life!
Enjoy--Lisa (and Beast, of course)

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