Sunday, April 28, 2013

Brussels Sprouts "In Season"

Previously (while living in CA) I never appreciated the featured articles aimed at selling the magazines in the cashiers aisles describing how to prepare this seasons variety of veggies.  Living in California offered a unique situation where everything was in season all year long, making these specialized articles about asparagus and peaches a bit senseless. But now that I reside in Texas it makes more sense to our pocketbook to focus on those veggies that are "in season." My Farmhouse Delivery also consists mostly of veggies that are in prime season forcing me to delve into veggies that I would typically ignore back in California.  A few weeks ago I received a small bundle of brussel sprouts and delicate baby carrots.  I then realized that I had seen recent articles on how to show case brussel sprouts...and artichokes, zucchini  and baby carrots, but one blog at a time okay?  Below is a variation on a recipe from for preparing brussel sprouts without turning on the oven. Enjoy!

1 olive oil
2 cloves garlic, chopped
2 cups Brussels sprouts, trimmed and halved
1/3 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
2 tablespoons golden raisins
salt and ground black pepper to taste

1.Add olive oil to a large pan and  heat on medium high for about 3 minutes. Add the onions, garlic and crushed red pepper flakes, stirring to coat the onions and garlic with the oil, allow to cook for about 3 minutes. Add the  Brussels sprouts(cut-side down), cover and cook until golden brown, 4 to 6 minutes.
2.Flip Brussels sprouts; add the vegetable broth and raisins. Cover and cook until a paring knife can go through the Brussels sprouts without resistance and the broth has mostly evaporated, about 6 more minutes. Transfer to a serving plate. Sprinkle with salt, and black pepper if desired.

1 comment:

  1. I'm Belgian.. and i do not like them! haha!, See you soon?