I really do love Brussels Sprouts. A member of the cabbage family, these have been cultivated over the years to be dense, leafy “miniature green cabbages”. They have a sweet, but earthy taste that is not easily describable.
I will admit, though, that as a child, I hated these green balls of nastiness. As an adult, I learned to cook them properly (my mother over-boiled them to mush – NOT the right way!!), and have come to really look forward to them in spring.
My usual way of cooking these is just to steam them until they are soft, but still have a but of crunch left in them. I really dislike these when they are over-cooked bits of mush.
The recipe here was shared with me by a co-worker. She had brought these in as leftovers from the night before, and everyone tasted them..and we all wanted more.
Brussels Sprouts, with Apple Cider Vinegar
1 pound fresh brussels sprouts, cleaned and trimmed. Cut each in half
2 tablespoons olive oil
3/4 cup of vegetable stock (or water)
2 tablespoons sugar
2 tablespoons apple cider vinegar
Salt and pepper, to taste
Heat the oil in a sauté’ pan over medium heat. When hot, add the brussels sprouts and salt. Sauté, stirring occasionally, until the sprouts become golden – 5 to 10 minutes, depending on the size.
Add in 1/2 cup of the stock and bring to a boil. Lower the heat, cover and simmer with the lid slightly ajar, until the sprouts are almost tender, and most of the stock/water has simmered away.
Remove the lid, and add in the last of the stock, the sugar, and the apple cider vinegar. Cook over medium-high heat, stirring occasionally, until the liquid is reduced. About 5 minutes. Season with salt & pepper.
These can be served either hot or cold.