Why “gateway” Brussels sprouts? While according to a Time magazine poll last year my fellow San Franciscans and I can’t get enough Brussels sprouts (roasted, raw, deep fried, any which way), I’ve realized that there are a few people out there who do not enjoy Brussels sprouts. Even grown-ups. Even doctors. In fact, when I was proposing menus for a cooking demonstration I did recently for a large group of my colleagues, my Brussels sprouts idea was immediately nixed by the organizers. “Eww. I hate Brussels sprouts.” “Please, no Brussels sprouts!” Both of these sentences from vegetarian, healthy-eating Californian doctors well into adulthood. I was momentarily stunned. I thought to myself, “Are you three years old?” Then, I replied out loud, “Perhaps you haven’t had them prepared properly.”
That’s why I’m sharing my family’s favorite Brussels sprouts recipe, which I created last Thanksgiving for a newly vegan friend. I call these “gateway” because even true Brussels sprouts haters will admit, if you can force them to taste these, that they’re “not bad.” I love Brussels sprouts served in any form, and there is a lot to love from a nutrition standpoint as well. Brussels sprouts are a fantastic source of fiber, as well as potassium, vitamin C and B vitamins, and are naturally low in sodium. The trick in cooking Brussels sprouts is to not over-cook them into pastiness. In this recipe, I also add the sweetness of caramelized onions and maple syrup to mellow out the bitterness some people taste in Brussels sprouts. The pine nuts add crunch and richness to make this a festive Thanksgiving side dish or entree for your vegan friends.
What are you making as side dishes on Thanksgiving?
Thank you for coming by– I am grateful to all of you who share in my cooking adventures on Spicebox Travels. Happy Thanksgiving!
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Maple Glazed Brussels Sprouts with Caramelized Onions and Pine Nuts
Serves: 12 as side dish
2 lbs Brussels sprouts, stems trimmed, and sliced in half lengthwise
2 small or one medium onion, sliced thinly
2 cloves garlic, chopped coarsely
4 Tbsp maple syrup, preferably Grade A (medium amber) or Grade B
5 Tbsp olive oil
salt and pepper to taste
6 Tbsp pine nuts
water, as needed for cooking
Note: depending on the size of your frying pan, you may need to cook this in two batches
- Heat a dry frying pan over medium-low heat, then add pine nuts. Allow to toast until golden, about 5 minutes. Stir or sauté every minute or so to prevent burning. Remove from heat when toasted.
- Warm 2 Tbsp of olive oil over medium low heat in a frying pan, then add sliced onions and a pinch or two of salt. Cover and allow to cook slowly over medium low heat until caramelized, about 30 minutes. Stir every 5 minutes, each time adding a bit of water if needed if the onions begin to dry out.. Remove from heat when onions are brown and soft. [Note: this is the point where you may need to divide and cook in two batches.]
- In another frying pan, add remaining 3 Tbsp of olive oil and warm over medium heat. Add chopped garlic and sautee until golden, then remove and reserve on a plate. Add Brussels sprouts, cut sides down, in a single layer. (Some leaves may fall off—add these too. Sprinkle evenly with a few pinches of salt and pepper. After a minute, check to see if the cut side has browned. When lightly golden, turn over Brussels sprouts with a spatula.
- Add 4 Tbsp of water, cover pan, reduce heat to medium low and cook for about 3 minutes, until most of the liquid has evaporated and the Brussels sprouts are fork tender. If they are not tender, add another Tbsp of water and cook for another minute. (Brussels sprouts should be al dente and bright green, not soft and mushy.)
- Now add the maple syrup, stir, and increase heat to medium, and cook uncovered until syrup begins to bubble, a minute or less.Turn off heat, add previously sautéed garlic, caramelized onions and pine nuts, and toss together.