Ever wonder how Brussels sprouts get their name? I did. So I looked it up. And yes, it’s probably what you are thinking. The modern Brussels sprouts that we are familiar with today was first cultivated in large quantities in Belgium. Did I just blow your mind?
No? Okay, well try these and I just might. Unfortunately, Brussels sprouts have an underserving reputation as “gross”. Many children and men (okay, probably some picky women too) avoid Brussels sprouts at all costs. Nate included. The problem stems from them not being prepared properly, and if something is gross the first time you try it, why would you try it again?
Well, I’m telling you now, try them again. Use this recipe. I made these for our friends Thanksgiving and even Nate tried some, though he didn’t really say anything about them. But the fact that he ate more than one says enough. I did feel they were a little undercooked, but I think that’s much better than overcooked and soggy. Whether or not Nate eats these again, I’ll certainly be making them again.
Spicy and Galicky Brussels Sprouts
Source: Adapted from Food and Wine
1 lb Brussels sprouts, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp crushed red pepper
1. Bring large pot of salted water to a boil. Add Brussels sprouts and cook until bright green, about 2 minutes. Drain well and pat dry.
2. In a large deep skillet, heat 2 tbsp olive oil until shimmering. Add garlic and Brussels sprouts and cook over high heat, undisturbed, for 1 minute. Add crushed red pepper and salt and continue to cook over moderate heat until sprouts are browned and tender, about 3 minutes. Serve warm.