There are a group of people out there, you probably know them (or maybe you are one of them… say it’s not true please!) , the people that claim they don’t like brussel sprouts. I like to call them the unbelievers or non-believers. In reality, these unbelievers probably have never even tried brussel sprouts or if by chance they have, the brussel sprouts they ate were probably a mushy mess.
Brussel sprouts have gotten a bad rap over the years. Maybe it’s the name, I don’t know, more than likely it was the horror stories told over and over through the years describing overcooked boiled balls of pale gray/green mush… with the look and taste of big green boogers.
Boogers be gone my friends! Brussel sprouts are in season and if cooked right I guarantee you can turn an unbeliever into a brussel sprout Evangelist. Look to buy them on the stalk at farmers markets or your local market to ensure they are fresh. Rinse under cold water and cut in half. Here’s the recipe… enjoy!
- 30-40 Fresh Brussel Sprouts, halved
- Olive Oil for pan roasting
- Salt & pepper to taste
- 6 T. Unsalted Butter
- 6 Sprigs of Fresh Thyme
- Add a Tablespoon of olive oil to a medium hot saute pan. Place brussel sprouts in oil cut side down. Don't crowd the pan too much.
- Season with salt and pepper
- Once nicely browned, flip over and add 1 T. butter and 1 sprig of Fresh Thyme (If using a larger pan, add more of the butter and thyme)
- Cook for an additional 3-5 minutes and transfer to sheet pan or casserole dish.
- Repeat steps above for each bach of sprouts
- minutes before serving, blast in a 400ºF oven for 5-10 minutes to heat through. Check for seasoning and serve