Ode to You, Tiny Delicious Cabbages

Growing up, your favorite vegetable was the brussel sprout, right?

Right?

Yeah, me either. In fact, one of my earliest childhood memories is of my mother burning brussel sprouts in the oven, and of me being so disturbed by the smell, I asked for a new family. Well, fortunately, I did not get the new family I asked for, but I certainly never approached a brussel sprout again. That is, until about 2 weeks ago.

I was perusing the lastest issue of Martha Stewart Everyday Food, and happened upon a "recipe" for brussel sprouts. (I use quotes, because it wasn't very complex.) And you know what? They looked GOOD. So I tried it.

Oh. My. God. Suddenly, I cannot get enough brussel sprouts! They were meaty, and smoky and nutty, all in one.

Non-complicated technique, slightly modified from Everyday Food,  after the jump.

1.) Peel off any yellowing outer leaves from the outside of the sprouts and cut in half, lenthwise.

2.) Roughly chop about 3 cloves of garlic. More or less to taste. EF did not use garlic, but it adds a really beautiful flavor to the sprouts.

3.) Coat the bottom of a saute pan with olive oil, and add the chopped garlic and the sprouts, cut side down.

4.) Saute in the oil for about 8 or 9 minutes. You want the cut sides of the sprouts to brown.

5.) After the 8 or 9 minutes, add about 1/4 cup of water to the saute pan and cook about 2 more minutes, or until the water cooks off.

6.) Turn off the heat, splash on 2 tablespoons of lemon juice or red wine vinegar, and serve immediately, while hot.

These little guys are a great side with roast chicken or pork or Thanksgiving dinner. But if we're being totally honest here, in the last 2 weeks, I've cooked them up on their own about 3 times. You can proceed to call me a weirdo now...