If you read the title of this post and were turned off by the idea of brussel sprouts, you’re probably not alone. But wait, let me convince you to try them!
For some reason a lot of people have this idea that brussel sprouts are really disgusting. And they can be — if they’re overcooked. If you overcook them, they release a nasty sulphurous odor, and I assume, don’t taste very good. Oh, and according to Wikipedia, they’re actually called “brussels sprouts” not brussel sprouts. Who knew?
Anyway, if you’ve never actually tried brussels sprouts, you really should! I tried them for the first time last year, and I love them. They have this delicious, nutty flavor, and taste good cooked a number of different ways. Also, they contain something called sulforaphane, which is supposed to have anti-cancer properties. Bonus!
A couple months ago Ric concocted a little somethin’ somethin’ using fingerling potatoes and b-sprouts. Trader Joe’s actually calls the potatoes “teeny-tiny potatoes,” and they are! They’re so cute. This recipe is so yummy and easy, and all you need are 3 main ingredients.
If you’re at the store looking for brussels sprouts, check to see if they have them available on the stalk. This is a crazy-looking alien-like beast of a vegetable (Google “brussels sprout stalk” and you’ll see what I’m talking about), but don’t be scared. The sprouts that come on a stalk are so much fresher and yummier. Look for tight, bright-green heads. Avoid yellowing or loose-leafed sprouts.
If you can’t find them on the stalk, don’t worry about it. You can buy them in a bag, too. But make sure you buy fresh, not frozen!
Before I get to the recipe, let me say that I don’t have exact amounts for how many potatoes or sprouts you should use. When we make this, it’s just for the two of us, so we probably use about 10-12 sprouts cut in half, and maybe 15-20 potatoes cut in half. Use as many or as little as you think you’ll need.
Baby Potatoes and Brussels Sprouts
Fingerling potatoes, cut in half lengthwise
Brussels sprouts, stemmed and cut in half
2-3 cloves garlic, minced
1 tbsp. light-colored oil (canola, olive oil, grapeseed – whatever you’ve got)
Salt and pepper to taste
To prepare the brussels sprouts, cut off the stem, and remove outer/bruised leaves. Once you cut the stem, the outer leaves will fall off pretty easily on their own.
Once you’ve de-stemmed them, rinse the sprouts in cold water, drain, and set aside.
Now rinse your potatoes and chop them up.
Pour oil in a large sauté pan and arrange potatoes face down. Set heat to medium and cover the pan. Cook until golden brown. (About 3–5 minutes)
Once your potatoes are nice and golden brown, push them to the side and set your brussels sprouts face down in the middle. You might want to add a bit more oil to the pan at this point, but remove the pan from the heat before doing this! Otherwise it will splatter, and this is not fun. Trust me.
Cover the pan. You might want to turn your heat down a bit. Cook for 3-5 minutes, until browned. Be careful not to burn them! As you can see, some of mine got a little bit charred. Oops.
Once they’re cooked, add in the garlic, salt, and pepper to taste. Mix thoroughly and cook for one or two more minutes on low heat.
Serve hot from the pan, and enjoy your brussels sprouts experience! I hope you like them as much as I do!