A guest post by Judith Natelli McLaughlin.
I love Brussels sprouts and I want you to love them, too. They are so green, vibrant, cute and tasty and yet they have such a bad reputation as the worst vegetable in the world–I don’t know why. So try this recipe for “Brussels with Balsamic” today and let me know what you think: —
Brussels with Balsamic
Ingredients:
4 servings
2 tablespoons
extra virgin olive oil
2 minced shallots
4 cups sliced Brussels sprouts
1/2 cup of your favorite balsamic vinegar
1. Heat the extra virgin olive oil in a sauté pan over medium-high heat. Add the shallot and cook for about one minute, or until the shallots turn translucent.
2. Add the Brussels sprouts to the pan. Stir and continue to cook until the sprouts are bright green. This will take approximately three minutes.
3. Add the balsamic vinegar to the pan, cover and cook for three minutes. Test for tenderness; if sprouts are nearly tender, uncover pan and continue to cook until remaining balsamic reduces further, creating a nice reduction sauce. This should take about another three minutes.
4. Test for tenderness. Season to taste with salt and pepper.
5. Enjoy!
Finally, here’s a fun poem that’s all about Brussels sprouts:
Brussels Sprouts
Looks like cabbage only mini
Tastes like cabbage, but more mild
Found in Belgium long ago
A veggie that can steal the show
Named for Belgium’s shining city
Used in soups and stews or roasted
Comes from foods Cruciferous
Like kale and cabbage, broccoli, plus
Here’s another veggie clue
Its name is not one word, but two
Guess once, guess twice, guess thrice, no outs!
This vegetable is Brussels Sprouts!
Judith Natelli McLaughlin is the author of the children’s book "Poems On Fruits And Odes To Veggies."
