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
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!
- 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
- 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.
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