I grew up eating the frozen kind while I plugged my nose and hope they went down quickly. I have a feeling this might be a better experience than most people have had with them. I could probably bet that most of you may have never even eaten them.
They are definitely an intriguing looking vegetable.
With some experimentation over the last year with preparing brussels sprouts I have found that I need to stay away from frozen and always buy fresh. They don't take much preparation at all: just pull off the tough outer leaves and cut the ends.
Even you have some picky eaters in your family (or if you are a picky eater yourself) I am asking a favor of you.... try this recipe! If you don't like brussels sprouts after trying this recipe I will never ask you to eat them again. However, I have a feeling that you might change your opinion on brussels sprouts after preparing them this way. Here is the recipe....try it as a side dish to your next meal. Enjoy!
Pancetta and Balsamic Vinegar Brussels Sprouts
2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
Freshly ground black pepper
Kosher salt
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In a heavy sauté pan set over medium- low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water.
Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Cook undisturbed until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate.
Return the pan to medium-high heat and if any water remains, let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve.
Makes about 4 servings.
Calories per serving: 135
Adapted from www.finecooking.com
Nutrition Information of Brussels Sprouts taken from Oceanmist.com:
Only about 10 calories each, Brussels Sprouts are low in fat and sodium, high in dietary fiber and are cholesterol-free. They also contain high levels of naturally occurring vitamin C and specific health-promoting compounds called glucosinolates with antioxidant properties, and proven health benefits in the area of cancer prevention. Brussels Sprouts have three times the level of vitamin C of an orange. Unlike most vegetables, Brussels Sprouts are rather high in protein, accounting for more than a quarter of their calories. Four-to-six sprouts contain the adult daily requirements for vitamin C. They’re also an excellent source of vitamin D and folic acid during pregnancy.
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