Grateful Grits

Not every culinary masterpiece has to be an intricate symphony of complex ingredients and hours in the kitchen. Don’t get me wrong; I adore the occasional fancy culinary endeavor. But there’s something beautifully refreshing about dishes that let a few simple ingredients shine. Brussels sprouts are a prime example. This recipe celebrates the essence of the Brussels sprout without complicating its natural simplicity.

To begin this delightful Brussels sprout journey, start by trimming the tough root ends from these little green gems and slicing them in half or quarters, depending on their size. Gather these neatly sliced pieces into a trusty gallon-sized ziplock bag, and here’s where the magic starts. Drizzle a generous amount of olive oil over your Brussels sprouts; let them luxuriate in it. Now, add a heaping teaspoon of minced garlic and a pinch of salt – just enough to awaken their flavors. Seal the bag with a triumphant zip and give it a good, hearty shake. This step can be done a few hours before showtime, but if you’re in a hurry, it’s perfectly fine to skip the marinating part.

When the time for cooking finally arrives, it’s cast iron skillet o’clock. Heat it up, adding a tablespoon of olive oil, and let the sizzle begin. Introduce your Brussels sprouts to this sizzling stage and, every so often, give them a gentle stir on medium heat. You’re looking for that magical transformation when they soften and caramelize, developing those irresistible golden-brown edges. A pinch of extra salt as they dance in the skillet will do wonders for their flavor.

Now, here’s where the flavor elevation truly unfolds. Once your Brussels sprouts have achieved that irresistible caramelization, add about half a cup of chicken broth (or go the veggie route with some vegetable broth for our vegetarian friends) to the party. This step is all about deglazing the pan, and it’s the secret to Brussels sprouts that are not just delicious but also extraordinarily juicy. If, by some culinary miracle, your Brussels sprouts finish their transformation before the rest of your meal is ready, they can cozy up in the oven at around 250 degrees to stay warm. It’s as simple as that. You’ve just created a healthy and flavorful side dish that’s so good, even the littlest members of your family will give it a thumbs-up.

But wait, there’s an alternative route to Brussels sprout perfection. If you prefer to skip the skillet and embrace the charm of oven-roasted Brussels sprouts, it’s a delightful journey in its own right. Preheat your oven to a toasty 400 degrees. Spread your Brussels sprouts on a trusty cookie sheet, ensuring they have plenty of room to shine. Pop them in the oven for approximately 20-30 minutes, with a friendly reminder to check on them halfway through and give them a gentle stir. The result? Oven-roasted Brussels sprouts with a crispy, golden exterior and a tender heart, a delightful departure from the skillet version.

So there you have it, two paths to Brussels sprout perfection. Whichever one you choose, you’re in for a culinary treat that lets this humble vegetable’s true essence shine. A side dish that proves simple can be spectacular, and a guaranteed hit even with the most discerning eaters, young and old alike. Enjoy your Brussels sprout adventure!

Sauteed Brussel Sprouts

Ingredients

1 lb. of brussel sprouts

1 Tbsp. minced garlic

Salt

Olive oil

½ cup of chicken broth (or vegetable broth)

Directions

1. Cut the brussel sprouts in half or quartered depending on the size. Trim off the tough part
2. Put them in a gallon Ziploc bag with a generous amount of olive oil and garlic. This can be done hours in advance and set in the fridge until you’re ready to use them.
3. Using a cast iron or a nice size skillet, add a tablespoon of olive oil on medium heat. Once the oil is heated, add the brussel sprouts and season with salt. Keep them moving until they are softened and browned.
4. Once they are caramelized, add the chicken broth and stir to allow all the brussel sprouts to absorb the broth.
5. If the brussels get done before the rest of your meal, they can sit in the oven at 250 until the rest of the meal is complete.