Tasty Tuesday … Brussels Sprouts for Mom!

24 comments
Cooking, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

Sometimes it seems, that things in life happen for a reason. “Mom” came into our lives many years ago, at a time when a little extra TLC was just what we needed. She “adopted” us, and has become a treasured part of our family. Even though she lives clear across the country now, she is always in our hearts and thoughts. If everyone had a mom like Lou, the world would be a better place!
In addition, she really likes my Brussels Sprouts! No wonder I always think of her when I prepare them!

The trick to making this recipe work, is to not overcook them. Be sure you get really fresh and firm sprouts, which are bright green. When you steam/cook them in the pot, add only a little water which will evaporate in a few minutes. Keep a close eye on them. Once you put them into the pan with the garlic, chiles and nuts, sauté them until bright green and crisp-tender. Some blackened spots are fine. Just don’t let them get mushy.
This is a great way to introduce them to those, who think they hate Brussels Sprouts! They are full of flavor, with a little kick from the chiles, crunch from the nuts and the garlic.

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Here is the recipe for Mom’s favorite Brussels Sprouts:

  • a generous amount of fresh, bright green and firm Brussels Sprouts
  • several cloves of fresh garlic, peeled and chopped
  • finely chopped fresh red chile peppers or dried chile pepper flakes, to taste
  • chopped walnuts, pecans or almonds
  • a little good quality olive oil
  • a little sea salt

Wash the Brussels Sprouts, remove any damaged or unsightly leaves.
Cut in half length wise.
Put into a heavy pan, preferably cast iron and add about 1/2 inch of cold water.
Turn the heat on high, put the lids on and steam-boil for about 6 to 8 minutes. The water should be just about evaporated by then.
Drain in a colander, put the pan back onto the flame, and turn down the heat to medium.
Add the splash of olive oil, then the chiles, garlic and chopped nuts.
Sauté and stir until fragrant and lightly browned.
Add the Brussels Sprouts and turn up the heat.
Cook and stir until tender and blackened in some spots.
Sprinkle with a little sea salt and enjoy!

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

24 thoughts on “Tasty Tuesday … Brussels Sprouts for Mom!”

  1. My first mother-in-law made Brussels Sprouts and put red wine vinegar over them. I managed to choke them down because I had to but never ask for them, ever. It’s like a lot of other things, if you haven’t had them well prepared, you just don’t revisit them unless the occasion calls for it. Sounds like the garlic and nuts would be a nice addition but not sure about the chili peppers. 🙂 Who knows though.I don’t think I’ve had them since..

    Liked by 1 person

      • I don’t mind some spice just not hot hot. I’m a novice at all this stuff. Had to buy a new fridge today. I think some of the dizziness is stress and some is because my vision is so blurry since the surgery. Thursday morning I’ll have Eric take me over. In case they want to dilate my eyes. I’m freaking out a bit. All the moving around at Misty’s party was just too much. It’s like back to square one.

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  2. Lonny and I were talking yesterday about vegetables that we remember eating as a child. Brussels sprouts as not one that either of us remembered, however, I fix them all the time. I’m anxious to try your addition of chile peppers and nuts. One of my favorite preps is a quick pan saute in olive oil, tons of garlic and a little balsamic vinegar right at the end.

    Liked by 1 person

    • Hi Missy, your version with balsamic vinegar sound good too. I will definitely give it a try! My dad had a big garden when I was growing up and always grew Brussels Sprouts. But I never liked them because they were cooked too long. Now we eat them all the time like this.

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  3. Pingback: Tasty Tuesday … Brussels Sprouts for Mom! | Good Heal Reports

  4. ZD McGee says:

    Well. Childhood memories. The brussels sprouts I was served were bland as bland could be AND cooked to death. Amazingly unawesome. These, on the other hand, are to LIVE for!

    Liked by 1 person

  5. What wonderful praise you gave me. I will try and live up to your kind words. My culinary skills are zero compared to yours but I will try the B.S. (Brussel sprout) recipe. My mouth watered just looking at your picture of them…I remember how goooooood they were. I love you all. Keep traveling, taking pictures and all that makes your heart happy. Mom

    Liked by 1 person

  6. Pingback: Tasty Tuesday … Homemade German Spaetzle | in cahoots with muddy boots

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