In my experience, there are few dishes that dinner guests will outright refuse to even sample (allergies and dietary restrictions aside). Brussels sprouts are among these select few. No matter. For those who will eat brussels sprouts, this recipe is quick, tasty, and has a little kick. For those that won't... there's always frozen broccoli.
- 1/2 cup brussels sprouts
- 1 tablespoon (or so) canola or olive oil
- 1 tablespoon (or so) butter
- 2 cloves pressed garlic (about a tablespoon)
- 1 small jalapeno pepper, minced (about a tablespoon)
Clean up the brussels sprouts by cutting off any protruding stalks, and then wash them thoroughly. Slice them in half from top to stalk.
Add oil to a medium stainless steel saute pan, and heat on medium heat until the oil shimmers. Toss in the brussels sprouts, and saute for 5-7 minutes until they begin to brown.
Clear a spot in the center of the pan, and add the garlic and jalapeno (add more oil if needed before this step to keep the garlic from sticking). Saute the garlic and jalapeno, stirring as necessary to keep from sticking or burning, for about 30 seconds. Add the butter, and swill things around for a few more seconds to mix flavors. Salt to taste and serve immediately.
And tell any brussels sprout doubters to grow up and try at least one!