Brussel sprouts are another thing that I don’t understand. Why do people hate them? They are just little baby cabbages! Cute, tasty, easy, and they pack a nutritional punch. The ones I am telling you about here however, aren’t exactly nutritionist approved, especially considering the fiancée’s need to dip each one into mayo before he eats it. Yes, I did just type that. What they lack in health benefits they make up for with flavor and ease of preparation for sure. And they happen to be quite pleasing to the eye in my opinion.
Oma’s Brussel Sprouts:
1lb Brussel sprouts (give or take, these are very approximate measurements)
1/3 c breadcrumbs
kosher salt & black pepper
Cut the sprouts in half and steam or boil the sprouts until just tender to your liking, usually between 5-8 minutes.
Look at these pretty little cabbages!
While the sprouts are cooking, toss the butter into a pan over medium heat until it is browned but not burned. You want it to look like this:
What you DON’T want is for your stove to look like mine. Shut up, stop looking at it! It is my least favorite chore okay!
When the sprouts are tender to your liking, toss them in the butter like so. But be careful not to splash hot butter everywhere. Okay, if you are still reading after seeing the horror that is my stove top this is what comes next. You will let those babies cook in that delicious butter for about 2-3 minutes. Just enough time to let them absorb some of the butter. Then you will dump the breadcrumbs into the pan.
Give them another stir, and let them cook for another several minutes until the breadcrumbs brown up and get a little crisp. Then place them in a dish and serve while still warm.
See? Easy as pie and almost as good. I bet this recipe would even convert some of those crazy Brussel sprout nay sayers.