Spicy Brussels Sprouts

So you hate Brussels Sprouts, do ya? Trust me, I get it. I had this sort of vague memory that as a child I once ate brussels sprouts at my grandma’s house and really loved them. But then I never ate them again. So when I was about 22  I remembered  loving them so much and couldn’t figure out why I’d never eaten them again, and I came across these brussels sprouts with butter sauce in the freezer section at the grocery store and I decided to give them a try.

That was probably the worst food experience of my life. I couldn’t even make it through one single sprout. And I had that taste in my mouth, I swear, for about 2 days… brushing my teeth just gave it a minty essence. Bitter peppermint plus whitening. :(

In the last few months I’ve been seeing a lot of food blogs and food magazines featuring Brussels Sprouts recipes. Weeeeellllll, after my last experience I was extremely skeptical. But then I thought it might just be because I had gotten frozen brussels in butter sauce and heated them up in the microwave… Which the more I think about it, the less I can even begin to understand why I thought that was a good idea in the first place. So anyway, I went to the grocery store and bought some fresh Brussels Sprouts. I offered one to Cupcake and she put it between her teeth for a second with this thoughtful look on her face and promptly spat it back out. It’s not a good sign when your pig won’t eat something.

But then I came up with this simple concoction and, wow, they were amazing.

Spicy Brussels Sprouts

Ingredients:

  • 2 Cups Fresh Brussels Sprouts
  • 6 Garlic Cloves
  • 1 Cup Sliced White Mushrooms
  • 1 Cup Diced Red Bell Pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp. Red Chili Pepper Flakes
  • 1/2 tsp. Paprika
  • Sea Salt to taste
In a skillet over medium/high heat, toss Brussels Sprouts and Garlic Cloves with Olive Oil. Allow to cook about 5 minutes, stirring occasionally to keep from burning.

After Brussels have cooked for 5 minutes, add all remaining ingredients. Continue to stir and toss until mushrooms are cooked through, approximately another 3-5 minutes.

Remove from heat and serve as a main dish or a side. I have literally become so addicted to these that I will come home from work and toss 5 or 6 brussels in the skillet and cook them for a quick snack. While Cupcake detested them in their raw form, she absolutely loves the cooked version. And I do too!


Spicy Brussels Sprouts
 
Prep time
Cook time
Total time
 
Spice up your Brussels sprouts with this incredibly satisfying recipe.
Author:
Recipe type: Sides & Sauces
Serves: 2
Ingredients
  • 2 Cups Fresh Brussels Sprouts
  • 6 Garlic Cloves
  • 1 Cup Sliced White Mushrooms
  • 1 Cup Diced Red Bell Pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp. Red Chili Pepper Flakes
  • ½ tsp. Paprika
  • Sea Salt to taste
Instructions
  1. In a skillet over medium/high heat, toss Brussels Sprouts and Garlic Cloves with Olive Oil. Allow to cook about 5 minutes, stirring occasionally to keep from burning.
  2. After Brussels have cooked for 5 minutes, add all remaining ingredients.
  3. Continue to stir and toss until mushrooms are cooked through, approximately another 3-5 minutes.
  4. Remove from heat and serve as a main dish or a side.

 

 

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5 Responses to “Spicy Brussels Sprouts”

  1. January 9, 2012 at 9:01 am #

    Now a pig knows what a pig nose!! This looks like the perfect sprouts (why are they sprouts) recipe.. I’ve only ever done the one with bacon and I think it’s time to add a new recipe to my collection. I love that it’s spicy!!

    • January 10, 2012 at 11:04 am #

      Whoops! Bacon is a forbidden ingredient on this blog ;) The only bacon I want in my kitchen is the one sitting on the floor sampling all of my recipes ;) Haha.

      Definitely give this recipe a try. You can add more or less of the chili flakes depending on your spice tolerance, but I have to say the real winner in this is the garlic. I just loooooooooove the garlic! :D

  2. January 10, 2012 at 12:14 am #

    My husband loves brussels sprouts, but me, not so much. I do love spicy food, though, and this recipe might be one to tip me in favor of this much-maligned veggie. I’m surprised your pig didn’t like brussel sprouts!

    • January 10, 2012 at 10:54 am #

      Sometimes eating brussels sprouts just means you have to find the balance of combined ingredients… Brussels are quite bitter, so you need to eat them with ingredients that hide or compliment that bitterness. Last night I ate brussels sprouts and salad with balsamic vinegar. Because balsamic is sweet and sour, the brussels tasted REALLY bitter in comparison. Note to self: don’t eat brussels with balsamic vinegar ;)

      Cupcake actually LOVED the Brussels Sprouts, just not until they had been cooked. Once cooked, though, she was wagging her tail and begging for them. She even jumped up on the couch at one point to try to steal them from me! I didn’t even know she was capable of getting on the couch by herself!

  3. January 12, 2012 at 12:18 am #

    Thanks for the tip about complimenting Brussel Sprouts with a sweet ingredient. My mind is swirling with ideas. Cupcake seems like such a darling!

    Cheers!

Your comments make my heart (and my piglet) smile!

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