My quest for finding more ways of Brussels Sprouts continues. It is such a versatile vegetable and somehow it always gets a bad rap. Over the past few weeks, I have seen and research a lot of recipes for Brussels sprouts but every time I mention them on my blog, someone or the other comments that it is one vegetable they detest. I just don’t understand this strong dislike that people have taken to this poor vegetable (and beets!). My only explanation is that people don’t know how to cook Brussels sprouts and because they often overcook this vegetable, they end up having a strong reaction to the strong “cabbagy” smells that emanates out of them and then they conclude that they don’t like the vegetable. I too had the same reaction to them until the waiter at Zaitanya (my all-time favorite Jose Andres restaurant in Washington DC) suggested that we should try their Brusseles Sprouts and when I scrunched up my nose at the idea, he said “if you don’t like it, the dish will be on the house”. So we tried it and I fell in love with it.
Today I made the Brussels sprouts with Italian sausage and to go with the season, I added some dried cranberries as well. I also added some dry fennel seeds to reinforce the fennel flavor in the sausage. This dish would make a great side-dish or also just a one-bowl-meal since it is a balanced meal in itself.
1. 1 lb of sweet Italian sausage
2. 1 lb of Brussles Sprouts
3. ¼ cup dried cranberries
4. 1 tablespoon extra virgin olive oil
5. 1 tablespoon balsamic vinegar
6. Salt and pepper to taste
7. A pinch of red pepper flakes (optional)
8. 1 tablespoon of fennel seeds
9. 1.5 tablespoon of pine nuts
1. In a heavy bottomed pot, add the olive oil and heat on low heat.