Did you hate Brussels sprouts as a kid? I know I did. I remember what seemed like interminable dinners where my mother stood over me as I gagged on the little cabbage-like vegetable. I would have been much happier eating ice cream instead, and so once I dared to make that suggestion. The look on my mother’s face suggested that I should never suggest ice cream as an alternative to anything and eat my vegetables with resignation. It wasn’t until I was much older, probably in my mid-twenties, that I had pan roasted Brussels sprouts with a balsamic reduction that I promptly fell in love with the vegetable!
I remember the slight crunch of the fleur de sel. The impeccable extra virgin olive oil drizzed on top. And one perfect sliver of Romano cheese resting atop my tiny heap of sprouts. It was perfect.
We make Brussels sprouts often in our household now. We’ve braised them, roasted them, stewed them, fried them and sautéed them. I would love to give grilling them a go, but I think grilling season is over. It’s not that it’s not warm enough, just doesn’t feel right.
Well, this recipe here is one that you could make in a pinch. And sometimes, putting food on the table in no time, good, wholesome, nutritious food – is really all you want out of your evening. This is quite tasty and it’s often our go-to side.
1 pint Brussels sprouts
2 tbsp olive oil
1 garlic clove finely chopped
1 onion, chopped
1 tomato, sliced
a few sprigs of cilantro, chopped
Steam the Brussels sprouts for 5-10 minutes until soft and easily pierced.
Warm olive oil in pan and add garlic – allow the warm olive oil to draw fragrance and flavor from the garlic without cooking/burning the garlic. Increase the heat and add the tomatoes and onions to the oil. Let sauté/stew for 5-7 minutes over medium heat until tomatoes start breaking apart and looking more sauce-like. In the meantime, add the cilantro and sauté another minute. Finally add in the Brussels sprouts and cook for 5 more minutes over low heat, stirring periodically. Season with salt and pepper as you like and serve.
We served our dish over basmati rice, as we are wrapping up our white rice presence in the household. That’s right kids, we’re going to brown rice only now. As we already banished white sugar from our household, who knows what food will be leaving our pantry shelves next!