One Way to Love Brussels Sprouts

Brussels sprouts. I’m always amazed by how many people don’t like them. Oh, please tell me you didn’t just wrinkle your nose or run away screaming! To someone who has long claimed brussels sprouts as one of my very favorite vegetables, it really is a bit shocking that some people won’t eat them!

Still, even I have to admit that these small green globes can taste a bit bitter. And I’m not even discussing PTC or tasting genes which really makes me wonder, do those genes have anything to do with liking things like beer (which I don’t like at all) or mushrooms (which I love)?

While I don’t mind some vegetables with sugar or a glaze once in a while, I’ve found that brussels sprouts recipes which contain sugars rarely work for our family. Somehow those sugars often polarize the bitterness of the vegetable, making an inharmonious whole. So I approach the challenge in another way.

Rather than adding sweetness, this recipe mellows the flavor and odor by using steam to cook the vegetable.

A sauce, utilizing strong flavors, more than matches the cruciferous vegetable’s hearty taste.

Resulting in brussels sprouts that carry a light layer of tremendous flavor. Hey, I can’t guarantee you’ll miraculously like these little gems, but I can tell you that this recipe has earned a permanent place in our home.

Garlic Brussels Sprouts with Dill Sauce (printer friendly version)
4 servings

 

Ingredients:

 

1 pounds Brussels Sprouts, ends trimmed and yellow leaves removed

 

Sauce:

2 Tablespoons Olive Oil

1 – 2 Garlic cloves, minced

1 teaspoon Dijon Mustard

1/2 teaspoon Lemon Juice

1/4 teaspoon dried Dill Weed

1/2 cup Chicken Stock

1/4 teaspoon Salt

1/8 teaspoon Pepper

 

Directions:
Halve brussels sprouts from bottom of core to top of head. Steam until fork-tender. Remove from heat.

 

Heat saute pan and add olive oil. Add brussels sprouts, cut side down. Cook only until cut sides have begun to caramelize, then remove from pan. Add remaining sauce ingredients to pan and allow to reduce by about half.

 

Toss sauce with brussels sprouts and serve immediately.

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