Few veggies (outside of Cilantro 
seem to cause as Much 'strong polarity' as Brussel Sprouts - people either Love 'em.. or start looking for their 12 ga..
Personally, I Used to be in the 'Ugh..
blechh' camp with 'em, but.. I Discovered that it's Largely How they are Prepped / Cooked.. that makes All the Difference in the World. Or at least the Kitchen.
So, this is a Solid Winner Recipe, around Our House, anyway. (Note: Measurements, herein, are not particularly.. 'Precise', sorry.. That's just not the Way I cook, so.. Feel free to help 'Quantify' this, in comments.. But, as a 'starting point', consider this to be in the context of about 12-15 Sprouts..)
- Start with "smallish" light-green ones - Under 1.5" in dia.. Not the 1.5"+ 'Darkside' ones - those will be Inherently tougher / more bitter.. (kinda like the 'Lamb / Mutton dynamic'
- Peel off 1-2 Outer leaves-layers, cut off the 'butts' (stems - though Some ppl like em, we don't particularly) Wash, Drain any excess Water, & Quarter them; Put in glass or stainless bowl..
- Bathe in a generous amount of Fresh Lemon juice (~1/2 a baseball-size Lemon) and ~2 Tbsp Balsamic Vinegar.. (the acid + vinegar sort of 'chemically blanch' the bitterness out - Note that this is my "theory", not any "Official Brussel Sprouts University" lore, aight? But it Works..
- Meantime that the 'Quarters' are soaking (they don't need to be 'swimming' - just Throuroughly-wet with the LJ + BV..), prep your sauté pan:
- Generous amount of Olive Oil (I prefer EVOO) say ~1/8 cup, finely minced Garlic (1 clove), Coarse Ground Pepper (I like the 'multi-colored Peppercorn' grinders..) Grindered Sea Salt, and ~ 1x 4" sprig of dried Rosemary. Adding ~1 tsp of finely chopped Pine Nuts are a Wonderful option (but, acknowledged they are $$$, so are an Option.. see note about Roasted Almond-slivers, later..)
- Brown the Garlic / Spices (but Don't Burn..) over Med-High heat, and, Carefully add the Sprout Quarters, slightly 'drained' (dump em into a small mesh colander to strain the LJ + BV into another bowl - But Save that mixture - you'll add it in (and More) shortly.. This is just to avoid the 'Lots of liquid into Hot Oil' conundrum)
- With Flat-Wooden spatula, 'sear' the Sprouts in the Oil / Spices (the oil should be somewhat 'reduced' by now - you don't want these 'swimming' in oil) and - once the Heat is reduced a bit (by the Sprouts bringing it down) Sprinkle-in more Balsamic Vinegar, generously. You can Also add more Lemon Juice at this point (but don't Overdo it..)
- Sauté till the BV is 'reduced' into a bit of a 'caramelized state' (Covering the pan between stirring / turning over, etc helps quicken this along) and add Olive Oil (a 'Misto' is Invaluable for this, btw..) and more BV, until a Nice, thick 'sauce' has been created. You Can add a bit more LJ if it gets Too gooey / starts to stick, etc, but again, don't Overdo the Lemon..) Toss in slivered Roasted Almonds at this point (again, as an Option) if Pine Nuts proved to Not be 'in the budget'..
- Kill the Heat, Cover, and let 'steam simmer' for a few minutes before serving. Certainly - Taste - at this point, and feel free to add Salt / Pepper, and/or a bit more EVOO (if the 'sauce' got too-gooey / sticky, etc) Sprouts should be "tender" - but not reduced to 'mush', where they Completely 'come apart' / All leaves fall off, etc
- Best enjoyed with a Nice Roasted Lamb Shank (hey - ya've Already Got the EVOO / Salt/Pepper / Rosemary, right? and a nice White Wine for the Win.
Please critique / add Options / suggestions / what 'Worked for You', etc... and/or How I'm all Wrong, and B-Sprouts are still Ipecac.
jd
seem to cause as Much 'strong polarity' as Brussel Sprouts - people either Love 'em.. or start looking for their 12 ga.. Personally, I Used to be in the 'Ugh..
blechh' camp with 'em, but.. I Discovered that it's Largely How they are Prepped / Cooked.. that makes All the Difference in the World. Or at least the Kitchen. So, this is a Solid Winner Recipe, around Our House, anyway. (Note: Measurements, herein, are not particularly.. 'Precise', sorry.. That's just not the Way I cook, so.. Feel free to help 'Quantify' this, in comments.. But, as a 'starting point', consider this to be in the context of about 12-15 Sprouts..)
- Start with "smallish" light-green ones - Under 1.5" in dia.. Not the 1.5"+ 'Darkside' ones - those will be Inherently tougher / more bitter.. (kinda like the 'Lamb / Mutton dynamic'
- Peel off 1-2 Outer leaves-layers, cut off the 'butts' (stems - though Some ppl like em, we don't particularly) Wash, Drain any excess Water, & Quarter them; Put in glass or stainless bowl..
- Bathe in a generous amount of Fresh Lemon juice (~1/2 a baseball-size Lemon) and ~2 Tbsp Balsamic Vinegar.. (the acid + vinegar sort of 'chemically blanch' the bitterness out - Note that this is my "theory", not any "Official Brussel Sprouts University" lore, aight?
But it Works..- Meantime that the 'Quarters' are soaking (they don't need to be 'swimming' - just Throuroughly-wet with the LJ + BV..), prep your sauté pan:
- Generous amount of Olive Oil (I prefer EVOO) say ~1/8 cup, finely minced Garlic (1 clove), Coarse Ground Pepper (I like the 'multi-colored Peppercorn' grinders..) Grindered Sea Salt, and ~ 1x 4" sprig of dried Rosemary. Adding ~1 tsp of finely chopped Pine Nuts are a Wonderful option (but, acknowledged they are $$$, so are an Option.. see note about Roasted Almond-slivers, later..)
- Brown the Garlic / Spices (but Don't Burn..) over Med-High heat, and, Carefully add the Sprout Quarters, slightly 'drained' (dump em into a small mesh colander to strain the LJ + BV into another bowl - But Save that mixture - you'll add it in (and More) shortly.. This is just to avoid the 'Lots of liquid into Hot Oil' conundrum)
- With Flat-Wooden spatula, 'sear' the Sprouts in the Oil / Spices (the oil should be somewhat 'reduced' by now - you don't want these 'swimming' in oil) and - once the Heat is reduced a bit (by the Sprouts bringing it down) Sprinkle-in more Balsamic Vinegar, generously. You can Also add more Lemon Juice at this point (but don't Overdo it..)
- Sauté till the BV is 'reduced' into a bit of a 'caramelized state' (Covering the pan between stirring / turning over, etc helps quicken this along) and add Olive Oil (a 'Misto' is Invaluable for this, btw..) and more BV, until a Nice, thick 'sauce' has been created. You Can add a bit more LJ if it gets Too gooey / starts to stick, etc, but again, don't Overdo the Lemon..) Toss in slivered Roasted Almonds at this point (again, as an Option) if Pine Nuts proved to Not be 'in the budget'..
- Kill the Heat, Cover, and let 'steam simmer' for a few minutes before serving. Certainly - Taste - at this point, and feel free to add Salt / Pepper, and/or a bit more EVOO (if the 'sauce' got too-gooey / sticky, etc) Sprouts should be "tender" - but not reduced to 'mush', where they Completely 'come apart' / All leaves fall off, etc
- Best enjoyed with a Nice Roasted Lamb Shank (hey - ya've Already Got the EVOO / Salt/Pepper / Rosemary, right?
and a nice White Wine for the Win. Please critique / add Options / suggestions / what 'Worked for You', etc... and/or How I'm all Wrong, and B-Sprouts are still Ipecac.
jd
..Weeell...
