Brussels Sprouts. Did you know it was spelled like that? Yeah, so did I…
There are some things you are just going to have to trust me on. Like, when I tell you I know how to spell and when I tell you not to be afraid of Brussels Sprouts because they can actually be pretty freakin’ delicious. I feel like they get a bad rap, you know? They’re like the kid that was born in a broken home that wears sunglasses all the time and is always in the principals office. Until, one day, a nice teacher takes off his sunglasses and realizes he can be a good kid. And she cuts him up and sautees him in a pan. Too much? Oh my god, what am I even talking about?
There are somedays that you need a little more green in your life. For example, have you ever built a blanket fort and sat in it all day long watching Star Trek and neglected your laundry and personal hygeine? Uhhhh, yeah me either. But let’s pretend, here. Put down that fistful of cookies and make something healthy. Well, maybe have a few cookies while making this to reward yourself for making something healthy. It’s all about compromise.
These Brussels Sprouts will blow yo’ mind. I mean, it’s a recipe from Gwenyth Paltrow. You know her? The blonde with 7 foot long legs married to a pretty sexy songbird named Chris Martin? She’s really into telling people that they shouldn’t eat anything but hummus and fish. Well anyway, you’re pretty behind on pop culture if you don’t know who she is. That’s okay. I will help you. Or Google Images will.
Carmelized Brussels Sprouts with Balsamic Vinegar
(Adapted from Goop.com)
Yields about 2 Cups
- 1 lb Brussels Sprouts, trimmed and sliced lenghwise
- 1/3 c Olive Oil
- 1 Lemon, halved
- Splash of Balsamic Vinegar
- Salt & Pepper
- Trim Brussels Sprouts and slice in half. Lengthwise. Do you know what that means? Google it.
- Get angry at me for making you Google ‘Lengthwise’
- Get even more angry at yourself for actually Googling ‘Lengthwise’
- Pour the oil into a large skillet and heat
- Place the sprouts, cut side down, into the oil. Turn heat to medium and let cook for 5 minutes. Don’t get antsy and flip them, ya’ll.
- After the 5 minutes are up, toss the sprouts around the pan with whatever utensil you’d like. Go crazy.
- Drizzle the sprouts with the vinegar and continue to brown the sprouts for an additional 4 minutes.
- Remove from heat and squeeze the lemon juice over the sprouts. Salt & Pepper them. Eat the whole pan because I know you’ll want to.
You’ll be glad you made these. They make a perfect side dish for grilled chicken or a steak, or a good lunch for a very lazy blogger who hasn’t gone grocery shopping in 2 weeks. That’s definitely not me though.