There’s been a lot of talk about brussels sprouts this past week: about children wanting to eat them (for real!) and a mom who just can’t stomach it, to Thanksgiving recipes for the cruciferous veggie (how did brussels sprouts become a Thanksgiving tradition anyway?). In response to the parents commenting on the PBS Whrll slideshow, I challenged myself to find a recipe that children and adults could enjoy, maybe…
Did you know that brussels sprouts grew like this? I didn’t, but knowing that they belong to the cabbage family, along with broccoli and cauliflower, it becomes more clear to me. Kids are always curious about where things come from so I think they would be intrigued by this photo. I found the real thing at Trader Joes in case you want to buy some yourself.
I love this recipe from Cat Cora of Iron Chef fame – it’s incredibly quick and easy to make and, if you let the kids break the sprouts from the “tree”, you just might make a a brussels sprouts lover out of them 🙂
Cat Cora’s Quick & Easy Brussels Sprouts
3 pounds Brussels sprouts
¼ cup unsalted butter
1 tablespoon plus 1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons capers
2 tablespoons lemon juice
2 tablespoons grated Parmesan cheese, for garnish
Prepare the brussels sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.
In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tablespoon of salt. Blanch the sprouts for 10 minutes, or until fork tender.
In a 10 inch sauté pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.
Remove from the heat, and add the capers and lemon juice. Sprinkle with parmesan cheese.
Serves 4 to 6
* I cut the recipe in half – my little family was not going to eat 3 ½ lbs. of brussels sprouts : )