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12. 28. 09 / rosemarried

Bringing back the Brussels.

Is it just me, or are Brussels Sprouts the new “it” vegetable?

I have noticed these little green orbs on all the food blogs in every possible variation – roasted, sauteed, shredded, poached in duck fat (mmmm), etc. I had them in a scramble at my favorite brunch spot last weekend. I had them at Evoe last week – sauteed with butter, pomegranate seeds, and pork belly (so delicious!).

I think that for years, this veggie has had gotten a bad rap. The brussels sprout has been the butt of our vegetable jokes for years; conjouring up images of sad, lifeless, and wilted greenery. The brussels sprout is the one thing that you hope and pray your mother doesn’t demand that you eat all of before you can have dessert. These are all the rumors I had heard, anyway.

You see, I never had this fear of brussels sprouts. Why, you ask? Because I never ate them growing up. Ever. Because both of my parents happen to hate them (presumably for the aforementioned reasons).

So, I finally tried the strange looking mini cabbages. First, in restaraunts. Then, I made them at home. And I liked them! I liked them every single way I had them. And so, I decided it was time that I convert my family. It was time to join the brussels revolution!

So, here is the recipe for the variation I cooked for our Christmas dinner. It was fresh, easy, quick, and delicious. And the good news: the brussels were eaten (and enjoyed) by all. Success! (Also, did I mention that they are high in Vitamin A and C, they are thought to protect against colon cancer, and they are currently in season?!).

Sauteed Brussels Sprouts with Toasted Almonds


12 oz Brussels Sprouts (I buy them by the bag from Trader Joes)

2 Tablespoons Butter

1 Tsp fresh-squeezed lemon juice

1/4 Cup slivered almonds

Salt and Pepper to taste


1. Prep the sprouts. Wash, and pat dry. Cut into halves, remove outer leaves if wilted or bruised and cut off any portion of the ‘stem’ that remains. If the sprout seems to be really large, cut into quarters so it cooks in the same amount of time as the others.

2. In a non-stick skillet, toast the slivered almonds over medium heat (no oil is needed). This should only take a few minutes, be careful not to burn the almonds. Remove the almonds from the pan, set aside for later.

3. Add the butter to the skillet, let melt. Add the sprouts, make sure they are evenly coated with butter and cover. Stir or toss every few minutes. If they are browning rapidly, turn down the heat. You want a bright green sprout, just barely browned. (*Note: since I was cooking these alongside a Christmas Ham, I added a spoonful of the ham drippings to add a little extra flavor.)

4. When the sprouts start getting tender and slightly browned, add in the toasted almonds. Cook until desired consistency (just a minute or two), and squeeze the lemon juice over the sprouts. Serve immediately.

Cooks note: This is my actually second attempt cooking brussels sprouts. For my first try, I roasted them with olive oil and balsamic and tossed them with fresh grated parmesan. They were also delicious. My mom preferred the roasted variation, and Nich preferred this version. Try them both! You make the call…


Leave a Comment
  1. polwig / Nov 13 2010 2:10 pm

    These look so good… I used to make brussel sprouts and chesnuts for thanksgiving… I need to include them this year again… Yummy


  1. Thanksgiving roundup & Meri’s pumpkin pie. « rosemarried

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