Brussel sprouts have a weird stigma attached to them, I think some cartoon character displayed disgust at the poor little defenseless cabbagey looking vegetable. “Yuk brussel sprouts” from the likes of daffy duck and its popularity was destroyed. Now in reality it is most likely that you hate these things because you were served them horribly overcooked causing them to taste and smell sulfuric.
So this is the key to helping the brussel sprout out of it misconceived unpopularity: do not overcook.
This recipe combines fall (autumn) produce into a very American thanksgiving style side.
Find a nice squash, I love Kabocha (Japanese pumpkin) it has an almost red yellow flesh and great flavor. Peel it and cut into bite sized cubes, toss in olive oil and season with some smoked paprika, salt and pepper then roast in hot oven until just tender 10 – 20 minutes depending on size. While the squash is roasting prepare the sprouts by slicing a good chunk off the stalk and removing as many of the outer leaves that are easily separated. Slice the remaining core into halves or quarters depending on size.
Candy some nuts, macadamia or pecans are perfect but pistachios or cashews could substitute. Heat some sugar and liquid in a heavy base pot until light caramel forms then add nuts. I used some sugar, honey, soy, lemon juice and chili flakes. Let nuts cool in pot or on a tray.
Saute (fry in hot pan to brown) brussel sprout halves in a oil adding butter and minced garlic as the sprouts colour. Finish with the leaves and a hit of lemon juice a spoon of cr̬me fraiche is also nice. Total cooking time of sprout should be 3 Р5 minutes until softened but still crunchy. Toss together with roasted Kabocha, dried cranberries and chopped nuts.
Great with roast chicken or turkey.
Use the sprouts to make many other creations, add citrus segments, pinenuts and pomegranate or a little rice, potatoes to beef it up just don’t cook them too much and remember they have a bitter flavour.
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