I will admit that I wouldn’t consider eating a Brussels Sprout a few months ago. I don’t like cabbage, and they are just minature cabbage, right? So, no way would I get near one with a 10-foot pole. But, as I may have mentioned before, some of the girls at work were raving about how they love them and so on, so I tried them awhile back and discoverd that, if cooked well, I actually do like them!!
I know, I know…but really, the key is cooking them correctly. Undercooked leaves them a little hard, and quite bitter – which is not at all appealing or appetizing. But roasted or pan-sauteed to soft, browned, and caramelized perfection they are quite amazing. I’ve seen quite a few recipes floating around lately, and when I saw this one, I decided to give it a go. Now, the original calls for prosciutto, and I recommend trying that, but I didn’t have any on-hand so I omitted that part of the recipe. Give these little buggers (not boogers!) a try and maybe – just maybe – you will be a believer too!!
Brussels Sprouts Saute
Modified from Bev Cooks
1 Tbs. extra-virgin olive oil
- 1 Tbs. butter
- 1 pound brussels sprouts, washed, ends trimmed and thinly sliced
- 1/2 cup cherry tomatoes
- 1 lemon
- 1 Tbs. poppy seeds
- coarse salt and pepper
- Heat the oil and butter in a skillet over medium-high. Add the brussels sprouts and saute until they start to brown and soften, about 6 minutes. Add the tomatoes and lemon juice. Season with salt and pepper and saute another 2 minutes.
- Toss in the poppy seeds and serve!