Sauteed Brussels Sprouts Chiffonade

Have I told you that I love Brussels sprouts?  Yes, I know, probably every time I post a Brussels sprout recipe.  I can’t help it, I love these little guys.  I think it started with the dollhouse aspect; they are the just the right size to be cabbages for Barbie dolls.  Growing them, however, continues to elude me; my plants may look healthy, but have never sprouted the spikes of sprouts.


So, I may not grow them, but they are a regular visitor to my kitchen in the fall and early winter.  The best secret about Brussels sprouts is that when they are cooked just right, Brussels sprouts are actually quite sweet. And this recipe does just that, it makes a wonderfully sweet side dish.  It is from a delightful little cookbook I found, The Gatrokid Cookbook by Hugh Garvey and Matthew Yeomans.  It is filled with recipes that bring out both great flavors and textures in foods.


Sauteed Brussels Sprouts Chiffonade

from The Gastrokids Cookbook (my notes on the recipe are in parentheses)

Olive oil (1 – 2 Tbsp)

4 cups Brussels Sprouts, sliced thin

A couple cloves garlic, chopped (from the garden)

Salt (Kosher)

Freshly ground black pepper

Water or stock (about 1/4 – 1/2 cup)

Fresh lemon juice (just a splash)


Add some olive oil to a large pan over medium-high heat.  Add the Burssels sprouts, garlic, and some salt and pepper and cook until it’s a bit caramelized, 7 to 10 minutes.


Add a bit of water or stock.  Simmer over medium heat until just tender, 3 to 5 minutes longer (shorter is better), the color should remain vibrant.  If you cook until the color goes drab, it’s gone too far, the sweetness diminishes and that nasty sulfury taste begins.  It’s okay if they are a bit al dente.  You’ll be surprised by the sweetness.  Add a spritz of lemon juice to balance flavor if you feel like it. (Be careful not to add to much, really just a touch).


Serves 4


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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