For Thanksgiving I’m plotting to make the radical radishes from earlier this week and {pop!} a light bulb flickered… ‘Tis the season to share more holiday appropriate and easy to conjure up side dishes. Heck yes! More importantly, I need to point out that these so-called side dishes are by no means side liners…no sir. They are full of surprising punch, color and flavor. Quite frankly, if you wanted to skip the entrée all together I think you could do just that.
My favorite fall/winter throw together side dish? Sautéed brussels sprouts petals! I know you’ve been seeing brussels done a giga-zillion-watt ways around the interwebs and on culinary cable. Perhaps you’ve even seen or tried this variety yourself already? This side is magic and only takes up a quarter of your dinner plate. Talk about super star underdog potential. Hello!?
I am here to reiterate: Brussels sprouts petals are awesome. Awesome. AWESOME!!!!
All you’ll need are the following ingredients and about 15 minutes. When selecting your brussels sprouts: the bigger, the better. Larger sprouts have larger outer leaves, which hold together under high heat. The only heavy lifting comes with plucking the actual petals, but who doesn’t love/need a moment to meditate these days?
Especially during the holidays…
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Recipe: Brussels Sprout Petals
Ingredients
- 20 brussels sprouts, leaves peeled placed into bowl
- 3 cloves garlic, chopped
- 1 small red onion, chopped
- 1/4 cup chicken or veggie broth
- pinch of red pepper flakes
Instructions
- Sauté garlic and onions in a skillet with EVOO until golden, caramelize with 1/4 chicken or veggie broth
- Fold in brussels sprout leaves and pepper flakes for 5 – 7 minutes until they begin to soften
- Squeeze 1 lemon and stir before serving
Preparation time: 10 minute(s)
Cooking time: 5 – 7 minutes
Number of servings (yield): 2
My rating 5 stars: ★★★★★ 1 review(s) {Through the roof!}
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For those of you who already love brussels sprouts, this is a no-brainer. For some of you who are still unconvinced…this dish is light, crisp with a little bit of tartness and I think just might change your mind. Enjoy!
4 comments
Sippitysup says:
Nov 27, 2011
So many hips ways to love these “little cabbages”! GREG
Jess G says:
Dec 2, 2011
I’m still not a brussel sprout lover, but I like the idea of peeling them as more of a warm salad. I’ll have to give these a try.
I love your blog layout and design, by the way.
Adie Andrews says:
Dec 13, 2011
Even though this is quite untypical meal looks so fresh and I will definitely add you to the list of my favourite recipes.
Anneke says:
Jan 6, 2012
I love brussel sprouts. I don’t think I could have enough ways to make them. Thanks for the inspiration.