Sauteed Brussels Sprouts Slaw as a side.
That Alton Brown is a genius. On one of his newest episodes, he features Brussels sprouts recipes and he explains why they can taste nasty if cooked too long. (Remember those blobs of mushy sulfur-y grossness your Mom made you eat?) The key, he explains, is to cook them over very high heat with oil – no water – for a very short time, which inhibits the sulfur-y taste. He made this fabulous-looking warm slaw and I just couldn’t wait to get in the kitchen and try it. It is amazing! The earthiness of the sprouts is perfect with the crunch of nuts and the sweetness of Craisins. These little cabbage gems are anti-cancer powerhouses, so I WANTED to like them – but I never had them cooked correctly – UNTIL NOW!!!
I just gave Alton’s recipe a few tweaks: I subbed canola oil and a little sesame oil for the butter and hazelnuts for the pecans. Oh My Gosh – this stuff is delicious!
WARM BRUSSELS SPROUTS SLAW
Prep and Cook time: 15 minutes
Serves 6 t0 8 as a side dish
1 pound Brussels sprouts
2 tablespoons canola oil
1 teaspoon sesame oil
4 ounces diced hazelnuts or pecans
Kosher salt and pepper to taste
4 ounces sweetened dried cranberries, diced
Cut the stems off the sprouts and cut any large sprouts in half. Shred the sprouts by hand or in a food processor like you would a traditional cabbage slaw.
Heat a large skillet or wok to medium high heat. Add in oils, then nuts and stir for one minute. Add in sprouts and keep them moving constantly, for 2 to 3 minutes. Add in salt and pepper to taste and add in cranberries.
OTHER ADVENTUROUS FOOD BLOGGERS TRY BRUSSELS SPROUTS:
Brussels Sprouts sauteed with Garlic, House of Annie
Roasted Brussels Sprouts with Pecans, Kalyn’s Kitchen
Roasted Brussels Sprouts, Simply Recipes
— posted by Donna