Hey look, brussels sprouts are good. No, I’m serious. Picture your adult palate as a 40-inch plasma screen; the produce aisle is kind of like an SNES that you found intact at a garage sale and bundled with a copy of Legend of Zelda, plus one of those turbo controllers. Zelda? That’s brussels sprouts.
It was hard when you were seven, but you knew other people were into it. Turns out, here’s the deal: If you boil brussels sprouts (and most people used to in the SNES era) they get bitter. Bitter is bad, particularly for kids. But they don’t have to be. For a buck and a half, plus some things you should already have in your pantry and a frying pan, you can blow some minds/mouths. Sprouts!
They’re good if you fry them. Try this: Buy some fresh sprouts from Morse Market (or wherever). Cut them in half. Throw away the leaves that fall off. Put the halves in a bowl and toss them with a couple tablespoons of olive oil. Throw down some salt, pepper and red pepper flakes if, and how, you so desire. Reconnect with the food shaman.
Turn on your frying pan. (Listen: non-stick, cast iron, you could even throw ’em down in the oven on, like, whatever — as long as it’s hot, it’s cool.) The idea is to get the halves to char somewhat. You can flip them once the face-down blackening has run its course, so as to crisp a bit more of the surface area.
If you want to show off (and you do because you’re cooking — and even if it’s for yourself, who doesn’t want to impress him/herself?) you need some balsamic vinegar. When your sprouts are done — pay attention, college student! — turn off the heat, take the pan handle in a firm, one-handed grip and shake it polaroid-style while you drizzle about a tablespoon of balsamic with the other, right down on your delicious vegetables. A good, vigorous whipping-around ought to give them a downright delectable savory coating.
Plate the green goodness like the student of beauty that you are and douse with a healthy dose of parmesan if you want. A bit of cheese really locks sprouts down as a candidate for the I’m-never-going-to-make-more-than-one-dish sector. Eat well. You will finish that level.
Be the first to comment on this article!