Braised Brussels Sprouts
We keep hearing that people don’t like Brussels sprouts, which probably means they don’t like overcooked, soggy, strong-tasting vegetables by any name! We understand completely, which is why we eat our sprouts blanched, browned and braised in a savory mixture that’s healthfully addictive.
Note: My childhood was spent with soggy Brussels Sprouts so I know firsthand how yukky that can be! It turned me off them until I hit 45. Then I discovered the art of making them in an iron skillet and browning them to perfection.
Total time: 25 minutes
Active time: 15 minutes
1 pound Brussels sprouts (trimming the ends)
2 tablespoons olive oil
Pinch sea salt
1 tablespoon thinly sliced shallots
2 garlic cloves, minced
¼ cup finely chopped pecans or pine nuts or walnuts
2 tablespoons dry white wine or veggie stock
½ teaspoon wheat-free tamari
¼ teaspoon sea salt
Bring a large pot of water to a boil and prepare an ice cold water bath in a large bowl. Add the trimmed sprouts to boiling water and cook until tender-crisp, about 3 minutes. Do not overcook! Drain the brussels sprouts and immediately plunge them into the ice cold water. Drain and cut each sprout in half through the stem.
Heat the olive oil and and a sprinkle of sea salt in a very large iron skillet over medium heat. Add the sprouts, cut side down, and cook until browned on the bottom, about 5 minutes. Stir in shallots and garlic and cook until fragrant and soft, about 1 minute.
Toast the pecans in a separate frying pan until golden brown, about 4 minutes.
Stir the pecans into the sprouts while the pan is still hot. Add the wine, tamari, salt and pepper and stir to reduce liquid for a minute. Remove from the heat and serve right away.
Makes 4 servings
Note: To prepare an iron skillet for frying, you can make it non-stick by rubbing it with olive oil and then lightly sprinkling with sea salt.