Brussel[s] Sprouts

Brussels sprouts were first cultivated in Belgium, and are therefore named after its capital, Brussels. I don't know why this name connection never occurred to me, but I have been walking around saying "brussel sprouts" rather than "brussels sprouts" for just about my entire life until last Friday.

Until last Friday, I'd never cooked brussels sprouts at home. But there they were, looking all cute and mini-cabbagy at Whole Foods, practically begging to come home with me. And S'kat has made such nice ones recently, I thought I'd give it a try.

All of the recipes I found online were far too complicated, so I made up my own.



Brussels Sprouts with Shallots

Trim dirty ends off brussels sprouts and cook them in a pot of boiling water for 3-5 minutes, until they turn a more vivid shade of green and start to soften up. Remove from heat and drain. Once Brussels sprouts are cool enough to touch, slice them in half. Heat 1 T or less of oil in a pan over medium high heat. When oil is hot, add brussels sprouts, cut side down. After a few minutes, add three T of minced shallot, stirring to brown. Once the shallot has softened and browned lightly, and the flat sides of the brussels sprouts are starting to brown, add a few T of chicken broth. Cook (stirring frequently) for 1-2 minutes, until broth is reduced. Salt and pepper to taste. If you're feeling decadent, stir in a little butter too.