Brennie's Brussels

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It's hardly The Gift of the Magi, but at some point during the holidays I make Brussels sprouts for my family. Let's just say there are two kinds of people in the world, and I'm in the group that would rather eat broccoli. Given that, I'm no judge of good recipes for this veggie, but when I made these for my husband the other night, he gave me a big smile and an, "Aw, honey, thanks!" The recipe for Brennieis Brussels, was adapted from one sent to us by the Carrboro Farmers' Market, Carrboro, NC. It was given to them by market customer Brendan Caine. Thanks, Brennie!

Brennie's Brussels

  • A dozen or so Brussels sprouts
  • 1 tablespoons of olive oil
  • 1 tablespoon of butter
  • 2 cloves garlic, minced
  • 3/4 tablespoon salt
  • 1/2 - 1 teaspoon of pepper

Wash Brussels sprouts and cut off the base. Slice them in two, lengthwise. Heat the olive oil and butter in a large (12 inch) skillet over low heat. Place Brussels sprouts face down in skillet and allow them to cook for 15 - 20 minutes over low heat. The face of the Brussels sprouts will begin to caramelize. They should be a dark brown, but not burned. Once Brussels are nearly caramelized, add the garlic to the pan. Saute and allow the garlic to brown. Add a little water and the salt and pepper. Cover and increase the heat to medium high. Steam until the sprouts are tender, testing by poking with a fork every couple of minutes. When nearly done, remove the lid and let most of the water boil off, stirring occasionally. These can be enjoyed hot or cold as leftovers. They're great in salads!

By: | Jan 2, 2012 10:37 PM | Permalink
My Mother raised us on many home grown vegetables & Brussels Sprouts was one of them.(this was back in the early 40's) We ate them any way she fixed them, mostly dropped in hot boiling water, a little salt at the end & added butter on them when served. My eldest daughter does not cut off the bottom's as I do, or remove the outer leaves if they look roughed up or tough, so they taste slightly bitter, when they should be so sweet. I plan to have a row of them this Spring in my garden & pick them when they are tender. Thank you for your website. Marilyn

By: roger | Dec 21, 2011 02:31 PM | Permalink
It may not be quite as healthy as using olive oil but a table spoon of bacon leavings really adds a lot of flavor to this dish. I sometimes also add a tablespoon of diced onions as well. GOOD STUFF!

By: PEGGY MEYER | Dec 21, 2011 01:28 PM | Permalink
Try shredding those sprouts, and make a very tasty salad with them, add in a few walnuts, dried cranberries, green onions, and then your fav. vinigrette, Ymmm. Even those nose thumbers to brussells like these, almost like a cabbage slaw. Peggy Meyer Meyer Farm Louisiana Mo.

By: Ruth Millett | Dec 20, 2011 07:34 PM | Permalink
Thank you for sharing this recipe. It's very close to the way we cook bokchoy. Brussel sprouts were a staple in our family growing up. We all learned to love them early in life and still do. I usually just steam them and put a little vinegar and butter on them, but I'll try this recipe next time.

Thank you.

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