Monday, July 25, 2011

Brussel Sprouts

It's been a long long time my friends! I had a precious little baby about 3 months ago and just haven't been able to sit down at the computer long enough to write a blog. I've barely just gotten back into the swing of making dinner. For those of you who've had babies you understand the making dinner thing. That and bedtime are the two hardest parts of the day. It's summer now and we've made it to the farmer's market a few times. Sometimes naps have been more important that farmer's market trips and sometimes by the time we are ready to leave it's late and then the market is crowded. But we've gone and little L is carried around in his Ergo baby carrier and loves every minute of it, mostly because he sleeps so well in there!

Spring brought some yummy fresh produce and now is the time for cooking with wonderful fresh produce. Big L has been begging me to buy some brussel sprouts. Mostly because they look so cute, little green balls that look like lettuce! So I did. I've never been a huge fan of brussel sprouts but a few years ago I was watching Lydia Bastianich's cooking show on PBS and she made them look amazing. I decided I would give it a go.

brussel sprouts
olive oil
salt and pepper

The first thing you need to do is prepare your brussel sprouts. Most people think that brussel sprouts are bitter and they are, at least the core is. What I do is core each sprout, take out the center. IT's a lot of work but it's worth it. Use a small sharp knife and cut out the core.

Then peel the brussel sprout like a cabbage. Then you can start the cooking part.

Heat your pan on medium heat. Add some olive oil and about a tablespoon of butter. Add the brussel sprout leaves and sautee. While cooking add some garlic to taste. I like to use the microplane and zest the clove so that I don't end up with large chunks of garlic. Add your salt and pepper to taste and possibly a bit more butter. This makes a great side dish.

You will find that the sprouts are not so bitter like this and you may even find a new favorite side dish.

I've been making homemade sorbet a lot the past month so I think my next blog will be of the sorbet. My only problem is I keep forgetting to take a picture of the final product. I have the pictures of making it, just not the actual sorbet. I plan on making some more soon and will get a picture of the whole process and the final product.

Enjoy!! Namaste


  1. hey there!

    I love your blog! The Salsa verde (above) looked awesome!! I have noticed them in the grocery store but never known what to do with em!! Thanks.

    I just wanted to share on the Brussel Sprouts though, because I LOVE them and I have a very easy no fuss idea:

    I roast them, on 350-375 for about 30-45 min. The longer/ higher you do it at the more crispy they become (which I think makes them even better).

    I just cut off the "stem" part, peal off any outside leaves that look a little nasty, and cut them in half. Then I throw them on a baking sheet (always covered in tin foil for less scrubbing later) drizzle some olive oil and salt and pepper to taste.

    I love making them this way because they are very flexible ... I usually just throw them in and then make whatever else we are having for dinner and by the time it is ready so are the Brussel sprouts. We eat them a couple times a week when they are in season (which i think is late fall/ winter but I really don't know. that's just when they are in the grocery store the most).

    YAY Brussel Sprouts!!!!!!!

  2. Thanks Tory! My gosh I need to do some updates here. It's been forever but I've been lacking the motivation to actually get on here and do something. I will try this out for sure!