I have a confession to make. I adore Brussels Sprouts. Always have. Unfortunately most of my family do not share my passion for this much maligned vegetable. In our house we always try to eat seasonally. It’s winter and These beautiful, small, tightly furled, bright emerald green nuggets of sweet and nutty deliciousness are in plentiful supply at the markets. I could eat them by the plateful. Over the years my family have learnt to tolerate them and I suspect perhaps even begrudgingly enjoy them.
We have all heard the stories of soggy, waterlogged Brussels sprouts heaped onto the plate in a grey, unappetising mass. Overcooked with a lingering sulphuric odour. Fortunately I have never had to endure them prepared in this way. My experience has always been much brighter. In defence of the much maligned Brussel sprout here is a very simple family recipe that brings out the best of this misunderstood and often ill prepared vegetable. Cooked until just al dente and tossed with toasty, golden breadcrumbs. Its well worth trying.
Brussels Sprouts Tossed With Toasted Breadcrumbs.
500g Brussels sprouts, trimmed
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, peeled and minced
1⁄4 cup dry bread crumbs
Salt and freshly ground black pepper
CUT or pull off any dry outer leaves from the brussels sprouts. Trim away any spots, and slice off the dry stem end. Cut a very small, barely discernable X into the stem of each brussels sprout.
BRING a large pot of salted water to the boil over high heat. Add Brussels sprouts and simmer until the sprouts are al dente; bright green and tender and just about cooked through, about 3-5 minutes. Drain well in a colander. Set aside.
MELT butter and oil in a large heavy-bottomed skillet over medium heat. Add breadcrumbs and garlic and cook stirring often until breadcrumbs are a deep golden brown. Season generously with sea salt and pepper.
TRANSFER cooked and well drained brussel sprouts to a warm serving platter. Scatter generously with the toasted bread crumbs. Toss well to combine. Serve.
I remember back in 1986 in Cherbourg, where i was a very young teacher… regularly the canteen had brussels sprouts on the menu. The Chef used to say i was a very bad exemple to the students, as i always refused them… But may be with “the sauce” it should be very different 😉
very nice. I love brussels sprouts! Love the simplicity of your recipe. I will have to try them boiled. I normally brown them in a sauté pan. 🙂 And I just learned I have been misspelling “brussels” too! (without the “s”) I posted them a few months ago and now I’m embarrassed! I’m going to go edit my post right now! 🙂