I had never seen brussels sprouts on the stalk before until Trader Joes got a huge delivery of them the other day. In honor of my mom, who has always been a die-hard brussels sprout fan even though every time she ever served them to us we whined and moaned about how horrible they were. I decided I would give these little pests from my childhood another shot – this time a fair shot because I was going to cook them just how I wanted them, SPICY.
I looked at several recipes and even though the ones that required the sprouts to be fried in bacon fat (which I have!) looked very tempting, I decided to err on the healthy side and use the recipe from November’s Food & Wine.
Spicy-and-Garlicy Brussels Sprouts recipe adapted from Food & Wine.
- 1 stalk of Brussels sprouts (about 30 sprouts)
- 2 Tbsp of vegetable oil
- 2 garlic cloves, smashed
- 1 Tbsp + 1 tsp crushed red pepper
- Salt to taste
1. Bring a large pot of salted water to a boil.
2. Cut all the Brussels sprouts in half.
3. Add the brussels sprouts to the boiling water and cook until bright green, 2 minutes. Drain well and pat dry.
4. In a large, deep skillet, heat 1 tablespoon of the oil until shimmering. Add half of the garlic and half of the brussels sprouts and cook over high heat undisturbed for 1 minute. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve warm.