Wednesday, October 5, 2011

Brussel Sprouts

My apologies for being such a negligent little blogger lately!  I have been so busy with work, and with the drizzly (which I love!) weather and the fantastic fall television, I come home from work, cuddle up on the couch, and veg out on the best shows ever.

While I work on a super amazing French toast recipe for you, here is what you need to eat when cuddling up while it rains outside: Braised Brussel Sprouts (courtesy of with a few changes).

1) Chop up your brussel sprouts into quarter wedges - cut lengthwise in half, then cut those halves in half.  Hit up your Costco for delicious big brussels for a good price -- I used 2 pounds.
2) Heat up olive oil in a big pan over medium high heat.  When hot, add your brussels and cook for at least five minutes.  I thought mine were burning but realized the tastiest parts were the brown spots, so keep that in mind.  Also, I eyeballed the olive oil -- added enough to get things cookin'
3) Pour in one cup of heavy cream, turn the heat to medium low, and cover and cook for 35 minutes.
4) Add the juice of one lemon and cook for two more minutes.
5) Realize you never knew vegetables, let alone brussel sprouts, could taste so fantastic.  Cuddle up on the couch and watch fall TV!!

PS - I thought this would be a cream sauce, but the brussel sprouts somehow soak it up.  I think this is 3482093 times better than the hashed brussels with poppyseed I made and so much easier.  It is about par with my roasted brussel sprouts (and I think the roasted way is still my favorite).

In other news:
Go buy your bread and apples so you can be prepared to make french toasts with me.  I rarely even buy bread, but french toast I can never say no to.  That should be my next post!

1 comment:

Tanya said...

That sounds really good! We always make roasted brussel sprouts with onion, garlic, and baby carrots...YUM!