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Brussels Sprouts to Convert the Non-Believer

Craig experimented with many ways to prepare these before he let me try them....and I was hooked, converted, and have been eating them by the stalk ever since!  This recipe is more of a principle than an exact plan, and tolerates lots of variations without problems.  When it works well, the spouts are tender and sweet, without a hint of bitterness.

 As many sprouts as you want to eat--ideally small, freshly snapped off the stalk

1 T olive oil
1 T butter

1/2 C dry white wine
1/2 t salt

In the pot which you will use to steam the sprouts, set water to boil.  (I use a two quart pot with a steamer insert, which makes the whole thing super easy--I rinse the sprouts in the insert, steam them, and then toss them in the bottom of the pot for the finishing steps.)

Remove any dead/yellowed outer leaves.  Depending on your preferences, you can either slice the sprouts in half lengthwise (easiest) or cut an x about a quarter of an inch into the base of each one, to let the steam into the interior (when I have some sprouts that are markedly smaller than the rest, common when I'm picking them off the stalk myself, I slice the big ones and nick the smaller ones so they cook more evenly).

Steam the sprouts until they start to smell pleasantly nutty--about 5-7 minutes.

Drain the pan and warm together the oil and butter.  Add the steamed sprouts and saute gently until they are releasing their juices.  Stir in the wine and salt and cook until the sprouts are tender-crisp, then increase the heat until the wine is evaporated to a thick liquid, and serve.

Variation:  Walnut Sprouts
Substitute walnut oil for olive oil and saute over lower heat.  Also toss in a tablespoon of chopped walnuts (ideal if toasted briefly in the microwave or tossed in a dry heavy skillet first).  This brings out the nuttiness of it all.

Variation:  Pomegranate Sprouts (non-alcoholic)
 Substitute pomegranate molasses, about 2-3 tsp in 1/3 C water, for the wine.

Variation:  Vegan Sprouts
Omit the butter and use just the olive oil.

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