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.
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!
in cahoots with muddy boots 
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..
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Good morning Marlene! Now I know what to make along with the Spaetzle! I will leave out the chiles if you want, but they don’t make it spicy-hot.
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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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Keep me posted! I will get my act together for scheduling the luck for us!!!
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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.
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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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I love Brussels sprouts. Will have to try this recipe sometime
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Pingback: Tasty Tuesday … Brussels Sprouts for Mom! | Good Heal Reports
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!
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Thank you kind Sir! 😉
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One of my favorite vegetables, roasted with pepper flakes, olive oil, soy sauce (or liquid aminos) and garlic
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I love them roasted too! I’ll have to try the soy sauce and/or liquid amigos sometime. That sounds tasty!
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I love Brussels sprouts. I toss mine with some lardons and a bit of pecorino or parmesan.
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They are tasty in so many ways, even shredded raw in a salad!
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Yes, with cranberries!
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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
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Thanks Mom! We love you and hope you visit us sometime for Brussels Sprouts! Take good care of yourself. Hugs, Sabine
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I am not fond of Brussels sprouts but you made them look yummy!
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Pingback: Tasty Tuesday … Homemade German Spaetzle | in cahoots with muddy boots
Now, I do love your blog but I’m not convinced anything can make Brussels sprouts tasty…
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Next time your in my neighborhood let me know and I’ll have you over for dinner! You might change your mind! 😀
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Bummer, all the other things you make look amazing, can we skip the sprouts?
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No Brussels sprouts it is! 😃
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Thank you!! It might be a while until we make it your way, maybe I can build up the courage to try…
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