Alton Brown's Sauteed Brussels Sprouts Slaw Recipe (Slightly Tweaked)
January 19, 2010 in Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees
The most delicious Brussels Sprouts you have ever eaten!
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!!!
And, since the Serious Eats food blog recently declared Brussels sprouts to be the “Ingredient of the Year” for 2009, that confirmed my resolve to give them a second try.
