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Brussels sprouts. The misunderstood veggie we all loved to hate when we were kids. Even most adults couldn’t stomach the typical way these little baby cabbages were served back in the day: gray, mushy, and bitter. Of course, plenty of thick, gooey cheese sauce helped hide them and make them more palatable. These days, they are enjoying a renaissance thanks to bacon, pancetta, pomegranate arils, fresh herbs, and not cooking the heck out of them! Here’s my take on them. The first time I made this dish, Jim remarked, after taking his first forkful, “How can anyone not like Brussels sprouts?” My work is done. – The Lemon Apron Cookbook: Seasonal Recipes for the Curious Home Cook by Jennifer Emilson, Appetite by Random House
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Cinnamon and Sumac Sautéed Brussels Sprouts
Ingredients
- 2 Tbsp pine nuts
- 1 lb (450 g) Brussels sprouts, root end trimmed and halved
- 2 Tbsp butter or olive oil
- ½ tsp ground cinnamon
- ½ tsp sumac
- ½ tsp salt
- ¼ tsp pepper
- 2 cloves garlic minced
- 1 Tbsp grated lemon zest
- 1 Tbsp lemon juice
- Olive oil for drizzling
Instructions
- In a large nonstick sauté pan over medium heat, toast the pine nuts, stirring occasionally to avoid charring, until golden and fragrant, about 5 minutes (but keep an eye on them). Transfer to a bowl.
- In the same pan over medium-high heat, add ⅓ cup of water and the Brussels sprouts, cover tightly, and cook until just tender, about 8 to 10 minutes, depending on their size, stirring once to keep them from scorching on the bottom. Add the butter, cinna- mon, sumac, salt, and pepper. Cook, uncovered, for 3 minutes, stir- ring often. If the water has evaporated before the sprouts are fork-tender, add another tablespoon or two.
- Stir in the garlic and lemon zest and juice, and cook until the Brussels sprouts are fork-tender or are still firm but offer little resistance when pierced with a knife, about 30 seconds. Larger Brussels sprouts may take more time, of course, so you may want to add another teaspoon of butter and 1 to 2 tablespoons more water. Taste and adjust any seasonings. Finish with a drizzle of olive oil. Sprinkle the pine nuts on top and serve.
Notes
