Ah, brussel sprouts. A truly love-it-or-leave-it vegetable. For all you haters out there, I challenge you to try this recipe. It may just turn you into a lover.
My guess is that people who don't like brussel sprouts on their own are turned off by their overpowering cabbage smell. While steaming and boiling seem to intensify the noxious odor, other cooking methods seem to make it less offensive.
Your best bet: Don't use water to cook them, and dress them up in a melange of sweet, tart and savory flavors. You won't even know that you're eating a vegetable.
In this recipe it is the texture, rather than the smell of the brussel sprouts that shines through. By coarsely chopping them and stir-frying them in an iron skillet, they get a nice golden sear instead of becoming mushy. Crispy shallots, plump cranberries, and toasted hazelnuts make this side dish seriously addicting--and perfect for your Thanksgiving day table.
Chopped Brussel Sprout Stir-fry
2 large shallots, sliced into thin rings
1/4 cup olive oil
1 lb brussel sprouts, sliced into circles, then chopped into thirds
1/4 cup dried cranberries
1/2 one large orange, juiced
1/4 cup whole raw hazelnuts, toasted and coarsely chopped
salt and pepper
- Steam the cranberries for a couple of minutes to re-hydrate them. Turn off the heat and set aside.
- Heat the oil in the pan over medium heat. Add the shallots and cook them until they start to brown.
- Add the brussel sprouts and stir--but not too much, you want them to get a nice golden sear.
- Once the brussel sprouts are nearly cooked to perfection, add the orange juice, cranberries and hazelnuts. Cook and stir for a couple minutes more.
- Turn off the heat. Now would be a great time to drizzle a little hazelnut oil.