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!