Instead of the ordinary steamed or oven-roasted Brussels sprouts, try this truly unique recipe for Brussels sprouts with the leaves removed. Everyone hates overcooked sulfuric sprouts but with this recipe the sprouts will be slightly sweet, not bitter, and caramelized. It makes a great side dish for almost anything. This is an adaptation of a recipe by Lidia Bastianich featured on Chef’s Story on PBS.
Sauteed Brussels Sprouts
1 pound Brussels sprouts
1 tablespoon olive oil
2 to 3 cloves of garlic
hot red pepper flakes (optional)
balsamic vinegar (optional)
Wash the Brussels sprouts and pat them dry. Core each sprout and remove and discard any bruised outer leaves. Then separate the leaves one by one and slice the heart into two or three pieces.
Add the olive oil to a pan set over medium heat. Smash the garlic and add to the pan. When the garlic has had a chance to sweat but not brown add the leaves. Add salt and hot peppers flakes to taste. Stir so that the leaves are coated with the oil. Cover and cook at medium low heat for about 7 to 10 minutes, stirring now and then or until the leaves are tender and lightly browned. Add a splash of the vinegar toward the last minutes of cooking time. Serve immediately. Yield: 4 servings.