Easy Golden-Brown Brussels Sprouts

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SOURCE: www.vegcooking.com (recipe of the week)

 

 

 

Easy Golden-Brown Brussels Sprouts

 

 

Brussels sprouts—two words that strike fear in the hearts of children around

the world. Sure, the round little green vegetable can lack any redeeming quality

if cooked improperly, but if done right, they are rich and flavorful. Thanks to

Heidi at 101 Cookbooks, I've found the right way to cook them.

 

Before today, I'd only steamed Brussels sprouts, which I must admit was a huge

mistake. I recently tried a new approach—cooking them in a pan over medium

heat until the halved sprouts become golden brown—and it was as if I were

eating a completely different vegetable.

 

Coating the Brussels sprouts with oil and then cooking them in a pan gives them

a nice subtle crunch in some areas. It also enhances the flavor of the vegetable

and makes them seem (dare I say it?) almost indulgent.

 

Check out my veganized version of Heidi's simple recipe below. Enjoy!

 

 

 

Easy Golden-Brown Brussels Sprouts

 

24 Brussels sprouts

2 Tbsp. olive oil

Salt and pepper, to taste

 

•Trim the stems of the Brussels sprouts and remove the discolored outer

leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add

1 tablespoon of the oil and gently toss until coated.

 

•Heat the remaining tablespoon of oil in a large pan over medium heat. Place

the Brussels sprouts in the pan flat side down, season with salt and pepper,

cover and cook for about 5 minutes, or until just tender.

 

Flip the Brussels sprouts and cook them for 1 to 2 minutes. Season with

additional salt and pepper, if desired, and serve hot.

 

Makes 4 servings

 

 

 

" All the arguments to prove man's superiority cannot shatter this hard fact: In

suffering, the animals are our equals " . ~Peter Singer~