It seems like the general consensus on brussels sprouts is that you either love them or hate them. Same with the smell of any cooking brussels or cabbage. I know a lot of people who cannot stand the smell of it. I however am not one of those people. The smell of roasting sprouts or any cabbage reminds my of this apartment building that I lived in as a kid. One of the families down the hall would often cook some king of stew or something that would fill the halls with the smell of cooking cabbage, and while my brother would be grossed out by it, my stomach would instantly grumble with hunger! Its funny how people can interpret tastes and smell so differently.
Brussels have to be both the coolest and weirdest looking member of the cabbage family. They grow the best in cool, foggy climates, such as the northern California coast, up through the pacific northwest, so this time of year is prime brussels season for me. They are also very inexpensive in this part of the world. I can grab a whole massive stalk for like $3 most anywhere. They are full of vitamin K, and C as well, so your body will also benefit from eating them, and you have to do what you can to counteract all that pie.
For this recipe, I fancied up these little cabbage heads a bit with some pistachios, craisins and a reduced balsamic sauce. It has a whole lot of different flavors and textures going on with the salty and sweet mixture. I hope you like it!
- About 4 Cups of Brussels Sprouts, sliced in half longways
- 1 Small to Medium white Onion diced
- 1 Cup Vegetable Stock or Water
- ½ Cup Craisins
- ½ Cup Pistachios, roughly chopped
- 1 Clove Garlic Minced
- 1 Cup Balsamic Vinegar
- ½ Cup Sugar
- Optional: ½ Cup Cooked and Chopped Veggie "Bacon"
- In a large saute pan, saute onion and garlic over medium heat for 2 minutes.
- Add Brussels and vegetable stock.
- Cover and simmer brussels until tender. If you can poke a fork in easily, they are done. Add more stock or water if they get too dry and need more cooking.
- In a small saucepan, combine balsamic and sugar.
- Simmer on low heat for about 15 to 20 minutes or until reduced down by about ⅓.
- Combine brussels, craisins, pistachios in serving dish.
- Drizzle balsamic over the top.
- Optional: Crumble some cooked veggie "bacon" over the top.
These are great without the glaze as well, so skip it if you like.
Make it, eat it, enjoy!