I absolutely hate boiled Brussels sprouts and for quite some time this was the only way they were known to me. They are mushy, gross, and they lose much of their nutritional value to the stupid boiling process. Luckily my mom tried a recipe of a friends and that, if I could pinpoint it, was the start of my love affair with this almost mystical veggie. These days I prefer my Brussels sprouts sautéed but I also sometimes enjoy them roasted. Their unique flavor and phenotype can sometimes scare off the uninitiated but no one who has tried these particular Brussels sprouts went away unconverted. Trust me when I tell you that the flavors in this dish will make your tastebuds stand up and do the conga (or whatever dance your particular tastebuds prefer). The way that the Brussels sprouts meld with the garlic and the goat cheese is simply divine. And there are no ifs ands or buts about it.
Today's Cast of Characters:
What to Do:
|Sautéed Brussels Sprouts with Goat Cheese|
Ingredients:1 lb Brussel Sprouts
2 or 3 cloves of Garlic, minced
1/2 tsp Salt
1/4 tsp Italian Seasoning
1 pinch Cayenne Pepper (about 1/8 tsp)
About 3 tbsp Olive Oil
Goat Cheese to taste (I used about 2 tbsp)
Directions:1. Rinse Brussels sprouts, peel off the outer leaves if desired. Chop the sprouts into quarters and put aside.
2. In a large sautée pan, heat the olive oil up over medium high heat until fragrant. Add the garlic and cook until garlic is light golden brown.
3. Put the reserved Brussels sprouts in the pan. Add salt and stir to coat the sprouts evenly in the olive oil. Cook until the Brussels sprouts are fork tender and have some light golden brown coloring.
4. Once the sprouts are golden brown and fork tender, add in your Italian seasoning and cayenne pepper. Stir and cook about a minute more until the sprouts have an even gold on the lighter parts.
5. Now the fun begins! Turn off the heat and add your goat cheese. I stirred in a few spoonfuls of cheese but you could add more or less depending on how cheesy you like your veggies to be.
6. Allow the goat cheese to melt just a bit and then serve. Enjoy!