Tuesday, February 7, 2012

Just Crazy Good Brussels Sprouts



I'm really impressed with the PR firm Brussels sprouts hired.   Once upon a time, Brussels sprouts were on the very lowest rung of veggies to celebrate   From little kids to wizened curmudgeons, all noses were turned up against them.   

Now they've earned their rightful place as a star ingredient in the cook's repertoire.  Look at all the places they're sprouting up  - - here and here and here.

I haven't always loved sprouts.  Growing up, all I recall were mushy balls of green stuff that didn't smell too appetizing.  It wasn't until I cooked them fresh did I fall in love with them.  These days (and I'm lucky Mr. Rosemary agrees with me) they show up on our plates at least every other week.  
  
And I often choose to bring them to family gatherings.  I was a little nervous the first time I did, because (of course) I ever heard anyone crave them the way they do Liz's sweet potatoes.   One Easter, I brought a creamy gratin of sprouts and -- much to my surprise -- learned that there were lots of sprouts lovers.  Then again, what's not to love about cheese and cream?

Then last Christmas time, I volunteered to take this sprouts dish to my sister's house.  Once again, rave reviews!  Who's going to argue with that!

I found this recipe from blogger Emily at Five and Spice, whose over-the-top description made me want to run to the store, then the kitchen and whip these babies up.  They are very, very easy and very, very tasty.  Just a little caramelizing from the molasses makes them look like little pieces of mahogany and taste like nutty candy.

I often roast the sprouts, but I think I've been convinced that this is my new preferred way to cook them. Crazy.

Aren't you glad Brussels sprouts have come out of the closet?

Crazy Good Brussels Sprouts

1 ½ pounds Brussels sprouts, cleaned and halved
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
Salt
1 ½ tablespoons molasses

In a very large skillet, heat butter and oil over medium high heat until butter is bubbling.  Add sprouts, cut side down.  Leave alone to cook – without any stirring – for several minutes until the cut undersides get a brown crust.  Then, quickly flip them all over.  Sprinkle with salt, add garlic and continue to cook for another couple of minutes. Add the molasses and two tablespoons of water.  Turn heat down to medium and cook stirring frequently to coat all sides.  Cook for a few more minutes or until tender to your taste.

50 comments:

  1. Me too! I don't usually eat sprouts... maybe the fresh thing and how it is cooked will make big a difference. I will try your recipe =)

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  2. I LOVE brussels sprouts and can eat a lot of it! Great recipe! Thanks for sharing... Can't wait to try it out :)

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    1. I hope you try this out. . . I loved the sprouts to start with. Hard to believe something so simple can make something special!

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  3. I wonder if I can convince my husband these are good; maybe these will work.
    Rita

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    1. Well, it sure is worth a shot, Rita. These are terrific!

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  4. Sprouts are a new favorite in our house....except the boys....but some battles must be saved for another day :) These ones sound wonderful!

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    1. I was surprised at what a little molasses would do!

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  5. And now, these are coming to my house!

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    1. I'm sure you'll make them most welcome, Claudia!

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  6. Roasting or steaming has always been my choice but this one with molasses sounds interesting. Will have to try that one very soon. I am glad to see a rebirth of this veggie.

    I thank you for coming to visit and following me. Mostly I post my photography and some recipes. I an not an avid cook although hubby wishes I was, so I am trying to get better at it. I think my pictures are better than the actual dish...if I could just get the two to work together he would be so pleased. He gets a bit tired of the meal getting cold while I take the photos of the dish.

    I like your blog, so soothing to the eye. I see you have some interesting recipes. I shall be back with a cup of coffee.

    God bless your day!

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  7. Believe it or not brussels sprouts are my absolute favorite vegetable. I make them the exact same way sans the molasses. Next time I'll add it in!

    BTW, there is an award for you over at my blog. Check it out!

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    1. I believe you, Annie. I just think all the sprouts lovers have been keeping pretty quiet about it! (I'm coming over . . .!)

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  8. Oh! I've never thought to add that sweet bit with the molasses! Great Idea!

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    1. I was a non-believer before I tried it -- a Doubting Thomas no more!

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  9. I usually do the roasting thing, but after seeing this I will need to try your pan method. Also the touch of molasses I am curious about, very creative. Have a wonderful day!

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    1. I usually like the roasting thing for the veggies, too (and still will, of course!) but this was a refreshing change from my ordinary. Hope you try it.

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  10. Oh, gosh, these look good, Rosemary! I've given up on the rest of the family ever eating Brussels sprouts, but I love making them just for me. And this recipe looks simple and delicious~

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    1. Simple and delicious are the best kind . . . and that these are! (But still not as good as your chocolaty treats!)

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  11. I had some brussels sprouts for the lunch too. Love them. Yours looks delicious indeed!

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    1. Here's a true confession . . . had McDonald's for lunch. We were in a hurry!

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  12. I bought brussels today! I cant wait to try t his!

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    1. Hope you do, Claudia . . . so easy and so good.

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  13. We love Brussel's Sprouts and eat them often. This sounds like a wonderful addition to my recipe collection. I'll be trying these very soon. I hope you have a great day. Blessings...Mary

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    1. Hope you do try them, Mary . . . forgot to let you know that I made your poppers and they were great!

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  14. just mouthwatering...excellent presentation..:)
    Tasty Appetite

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    1. They do brown up nicely like this, don't they?

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  15. I was never much of a fan of sprouts either until tasting them roasted and they were pretty darn good. The smell of them use to instantly give me a belly ache. I'd have to agree with you, this recipe sounds sweet and delicious. Thanks for sharing.

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    1. A friend recently confessed to me that, as a teenager, she got sick eating too many sprouts and now the smell does it to her all over again!

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  16. People who turn their noses up on brussels sprouts do not know how tasty they are...simple, or done up fancy, either way, they are so good, and are a great side dish to any meal, or by themselves. Who am I to make a statement like that? when I myself only make it for Thanksgiving, or Christmas, and having to eat most of it my myself~
    Either way, I just love your method of adding mollases to it, for a nice sweet flavor, and also for presentation...just lovely, and super delicious:DDD

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    1. You better make this more than a special occasion veggie dish, Elisabeth -- even if you do have to eat it (mostly) yourself!

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  17. Lovely blog you've got here. Adding molasses to B-sprouts sounds delightfully delicious. Thanks for stopping by!

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    1. Glad you visited . . the molasses makes a nice little twist.

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  18. Replies
    1. I'm happy there are so many sprouts lovers like me!

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  19. Finally a post about brussel sprouts where I don't have to start w/ something along the line of "I'm sorry, but *I* like them... LOL

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    1. There's no need to apologize for liking these little gems. Thanks for stopping.

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  20. I think most people who hate them, hate them because they had them as soggy balls of mush once upon a time. But cooked like this they're amazing! Love the idea of adding molasses!

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    1. Yep, the molasses worked. (And, yep, they were soggy balls of mush.)

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  21. Those look divine. I have only eaten them once. I wasn't crazy about them, but maybe I just need to try again.

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    1. Your really ought to give them a second try. You just might be surprised.

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  22. Brussels sprouts are one of those vegetables I thought I hated as a kid. Now I quite enjoy them, especially when they're prepared in an interesting way. This recipe looks great, and I'm looking forward to trying it!

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    1. I need someone to help me like the lima beans I swallowed whole as a kid!

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  23. Ha! So true. I was just thinking about how Brussels Sprouts have made a comeback. Everyone is eating them! I hope you had a great start to your week. I spent mine baking and writing...a much needed day of rest. Thank you for sharing yet another delicious post!

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    1. The rest of the week I have to get ready to teach Shakespeare to 16 year olds. Wish me luck!

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  24. Wow, you've made Brussels sprouts love so beautiful Rosemary. For years my husband wouldn't touch a brussel sprout, but he said just the other day he might want to give them a try again. Perhaps this is the right recipe to re-introduce him.

    Happy Valentine's day.
    Sam

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    1. I am surprised that Mr. Rosemary (almost) always puts them in the shopping cart himself! Hope you give these a go!

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  25. Sometimes I just crave veggies and roasted brussels sprouts is one of them. The molasses are a great touch to add some sweetness.

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    1. My other favorite vegetable is asparagus -- and that's what we're having with our seared scallops for a light(er) Valentine's dinner tonight.

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  26. I loved the comment about the PR firm! You're so right! I never saw many recipes for Brussels sprouts and now they are everywhere! I'm still not a huge fan, but I had some at a restaurant a while back that were delicious - a caramelized sweet coating. This looks like it might provide that same result. I don't think it had molasses, but being a molasses lover - I would definitely use it. Thanks for sharing this! I might actually buy BS for the first time in my life! :)

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