My littlest Beeblette is a food snob. Even though she is just a 'tween she knows and loves her food. This is the child who never ate baby food from a jar and can count the times she has eaten store bought white bread. This is the child who when asked if she wants cheese on her sandwich, she asks which kind. This is also the child who begged for cucumbers, red peppers, broccoli, cauliflower and brussels sprouts to be served at her 6th birthday party. Last week she turned 10 and we had of course Brussels sprouts... prepared just the way she likes them.
Brussels Sprouts with Caramelized Onions
You will need :
one quart Brussels sprouts,washed, ends cut and quartered
one medium onion, peeled and sliced thin
nutmeg (whole or ground)
salt and pepper to taste
- Heat oil (about 1 tablespoon) in non-stick pan and add sliced ONIONS, stirring occasionally, cook until translucent. Add washed and quartered BRUSSELS SPROUTS to pan, mix well to coat sprouts with oil
- Cook for a few minutes using medium heat stirring often to prevent burning. As it cooks, the onions will caramelize.
- You may need to add a 1/4 cup or so of water to the pan to help the Brussels sprouts achieve the desired amount of softness.They steam a little when a bit of water is added. I do not cover them because I think that they become bitter tasting if they are cooked while covered. It is also important not to overcook them as they will be bitter and mushy and turn an unappetizing brown color. We like them still a little crunchy and still green.
- Lastly , sprinkle on a little nutmeg or grate fresh nutmeg into the pan. The nutmeg adds a fabulous flavor to savory veggies like cauliflower and Brussels Sprouts. Add salt and pepper to taste if desired.
|Brussels Sprouts with Caramelized Onions|
We never seem to have leftovers when we make these as both Beeblettes always seem to want seconds.
What can I say?