Brussels sprouts have a bad reputation. They totally don’t deserve it. It isn’t Brussels sprouts fault that most people have only had frozen Brussels sprouts that were cooked by boiling them to death. No wonder people don’t like them when they are cooked to mushy, stinkyness. Fortunately for us, there many other ways to cook Brussels sprouts.
This is one of my favorite ways to make Brussels sprouts. Instead of mushy sprouts you get tender sprouts with bits of caramelized crispness. Okay, so I am no the best descriptive writer in the world. Just try the recipe and see for yourself how awesome Brussels sprouts can be.
Originally, the sprouts and mushrooms were topped with eggs and served as breakfast. I leave the eggs off and serve it as a side dish to just about anything. If you get the choice, pick Brussels sprouts from the bulk bin rather than prebagged sprouts. That way you can choose smaller sprouts that are consistent in size. This will help prevent the bitterness you get after sprouts reach a certain size.
Brussels Sprouts and Mushrooms Hash
1 1/2 tsp oil
1/2 small onion, finely diced
4 oz mushrooms, sliced
1 clove garlic, chopped
1/4 tsp dried thyme
8 oz Brussels sprouts, trimmed and sliced
salt and pepper to taste
Heat the oil in a pan over medium heat, add the onions and the mushrooms cook until they start to caramelize, about 15 minutes. Add the garlic, thyme and Brussels sprouts, sauté until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, and by sit I mean don’t stir or otherwise agitate the Brussels sprouts. If you stir them the sprouts won’t get all the crispy brown bits that make this recipe so awesome. The sprouts won’t burn, I promise. After they have sat for 5 minutes, mix everything up, let sit for 5 more minutes and mix it all up. Serve.
Adapted from My Lady Melady My Castle My Food