Serious Eats: Recipes
Golden-Crusted Brussels Sprouts
Brussels sprouts have a complicated, spotty history in my family. We never ate them growing up, because Ma hated them with a vehemence most people reserve for Al Qaeda. We, her children, didn't appreciate them either, because they came from the ground and didn't contain any high fructose corn syrup. (Which, if you were a child in the '80s, you know HFCS was one of the four FDA-sanctified food groups, along with Pez, Bugles, and any breakfast cereal with marshmallow animals.)
The last few years, however, both my sister and I have taken a liking to brussels sprouts--so much so that we're trying to get them on our 2008 Thanksgiving table. It'll be tough, thanks to Ma's six-decade-long vegetable vendetta, but we have a secret weapon: Golden-Crusted Brussels Sprouts, adapted from Heidi Swanson's 101 Cookbooks blog.
I'm used to roasting brussels sprouts, but I'd never made them on a stove top before discovering this recipe. Henceforth, it'll be the only way they touch my lips. The sprouts were thoroughly tender, evenly browned, perfectly savory, and mercilessly addictive. I ate three before they even made it to my dinner plate. There was no guilt involved either, as they're cooked with very little fat and only a sprinkling of deliciously beloved cheese.
If you serve the sprouts for Thanksgiving (or otherwise), Heidi suggests using smaller, tightly closed brussels sprouts and changing the cheeses to suit your tastes or the season: gruyere or Gouda for winter, and Parmesan for sunnier days. Whatever you decide, you'll be happy. Promise.