Caramelized Brussels Sprouts

26 Sep

WAIT!  Before you turn away from the title, trust me, you want to stick around for this.

First, let’s talk about my less then steller run today.

Definitely not my best.  My body was speaking in hymns today and I just couldn’t shake out of it.  There is always tomorrow.

Caramelized Brussels Sprouts via Family Fun Magazine

I have this sneaking suspicion that many of you have never tried or won’t try this low cholesterol, cancer fighting, green and leafy vegetable.

Right?

Well then, what ARE you waiting for?!?

I get it.  Brussels sprouts, in my opinion, will always be the vegetable that everyone loves to hate, but don’t discount the major health benefits or the added tastes to make this veggie a regular side dish that everyone will love.

I bought this lovely little 1 lb. bag of Brussels sprouts last week at Harris Teeter and had yet to break them open.

Randomly, while purging magazine yesterday, I flipped through a Family Fun magazine and found a quick and easy recipe for Caramelized Brussels Sprouts.  I ripped it out and stuck it on the fridge for today’s dinner.

Ingredients

  • 1.5 pounds of Brussels sprouts (I only used 1 lb.)
  • 3 Tablespoons of Extra Virgin Olive Oil (I used 2 Tbs.)
  • 1 teaspoon kosher salt or 1/2 teaspoon of table salt (I used less then 1/2 a teaspoon of table salt)
  • 1/2 teaspoon sugar (I used less then 1/2 teaspoon of white sugar)
  • Lemon wedges, for serving

First, set oven to 500 degrees (yep, that’s 500 degrees of HOT) and place a baking pan on the bottom rung to heat.

Take Brussels sprouts and trim the bottoms, remove any “unfriendly” leaves, cut in half and place in a large bowl.


Add extra virgin olive oil and toss till coated.  Then add salt and sugar and toss till coated.

Remove HOT pan from oven.

Side Note:  This pan is HOT, HOT, HOT.  I felt it right through my oven mitt and the oven set my very dramatic smoke detector off five glorious times.  PLEASE USE CAUTION.

Place the Brussels sprouts flat side done evenly across the pan.  You will hear them sizzling 🙂


Place pan back in the oven for 10-12 minutes.  I did 10 minutes and it was more than enough time.

While I waited, I prepared the rest of my meal and ate a banana which didn’t look like it was going to survive till tomorrow morning.

Success!

I sided the sprouts up with 2 scrambled eggs with a splash of skim milk and salt and pepper to taste.

Notice my spelling error? 🙂 “Caramelized Brussels Sprouts”

For more of an “adult” flavor, spritz some lemon on the sprouts.  You may also omit the sugar if you prefer.  It’s just a small amount and its there to caramelize the sprouts.

I loved this dish and looking forward to making it again.  The added lemon did just the trick and gave the sprouts the perfect balance of sweet and sour flavors.

Give it a try.  Maybe your least favorite vegetable will soon rise up to the top of your veggie list 😉

What is your absolute least favorite vegetable?

I’m not sure I have one.  I used to avoid raw onions whenever possible, but since I have married Ed, things changed.  I even told him before we were married that I never want to see onions on the grocery list and if I did, not to expect them.  I was such a charming soon-to-be wife, wasn’t I?  🙂  Needless to say, onions are now a part of my daily diet.  With the stench in my breath after eating them though, I’m wondering if Ed is regretting his decision 😉

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7 Responses to “Caramelized Brussels Sprouts”

  1. Janet September 27, 2012 at 10:39 am #

    LOVE LOVE LOVE brussel sprouts!!

  2. Gettin' My Healthy On September 27, 2012 at 1:38 pm #

    Onions are probably my least favorite as well. I can usually tolerate them when they’re cooked and have basically no texture, but the crunch I find quite repulsive. The brussel sprouts look delicious though! I like the idea of using sugar on them–never thought about that before.

    • Sand Between My Sneakers September 27, 2012 at 5:43 pm #

      I can still take or leave onions, but I’m actually starting to like the taste of a sweet onion chopped in my chili or eggs or red onion on my salad. Before, I was known for ordering french onion soup at a restaurant and a salad with no onions. Who would have thought 😉

  3. Amanda September 27, 2012 at 1:47 pm #

    Sounds great! I usually only eat roasted brussels sprouts, so I’ll have to give this a shot.

    • Sand Between My Sneakers September 27, 2012 at 5:44 pm #

      Let me know how it works out! It was super easy and my husband and I managed to eat the whole pound in one meal. So tasty!

Trackbacks/Pingbacks

  1. The Weekend Wind Down « Sand Between My Sneakers - September 27, 2012

    […] schedules all week.  So dinner has been pretty simple all week.  Tonight, at last nights 500 degree veggies, I didn’t want to power up the oven and wanted something quick and […]

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