Every child has at least one food that is beyond the pale. My childhood culinary bête noire was Brussels sprouts.
I was a confirmed sprout-phobe. And, truth be told, I continued to approach them with more than a little trepidation. However, with this recipe from Chef Carolyn Johnson of 80 Thoreau in Concord, I have finally conquered my most deep-seeded vegetable fear and learned to love these little cruciferous beauties.
“I’ve created a lot of Brussels sprout converts with this dish,” Johnson says, “Many of my family and friends say, ‘Oh, I hate Brussels Sprouts!’ and I tell them, ‘Just try this.'”
The dish is simple, both in terms of ingredients and technique, but it transforms the humble Brussels sprout into a sweet, nutty, delectable treat. The sprouts are caramelized in a hot pan with butter and oil, and then roasted with pine nuts and lots of garlic. The result is pure heaven, a perfect Thanksgiving side dish that’s delicious and healthy to boot.
Here’s the recipe. Continue reading