Trader Joe’s is selling Brussels sprouts on the stalk. I’ve always felt they tasted better, and fresher, when they had the privilege of riding to market on their own stalk. After all, it’s a long way from those foggy valleys in California to the markets across the U.S. If you can find Brussels on the stalk, by all means, choose those.
And Brussels sprouts, like the rest of the brassicas (including cabbages, broccoli, broccoli rabe, et al, always taste best if they are NOT steamed in a closed pot, which tends to bring out the bitter, weird flavors that make little children (of all ages) taste like poison. To get the really sweet, complex flavor, cook brassicas in an open pan. This recipe is fab, and a stalk of Brussels makes a lot, which keeps well in the fridge and heats up easily in the microwave.
1 bunch scallions, ends trimmed and cut into 1-inch pieces
1/2 cup whole garlic cloves
2 tablespoons apple cider vinegar
1 packet stevia
6 tablespoons unsalted butter, divided
1 stalk Brussels sprouts. broken off, stemmed and cut in half, lengthwise
3 tablespoons extra virgin olive oil
sea salt and cracked black pepper to taste
1 cup water
After you have prepared the vegetables, heat 4 tablespoons butter in a large 12-inch skillet over medium heat. Add scallions and garlic and saute until soft and golden, about 5 minutes, then add vinegar, and sugar. Stir until brown and glazed, about 3 minutes. Remove from the pan.
Add olive oil to the pan, heat, and saute Brussels sprouts until brown on the edges, about 5 minutes, then add 1 cup water and remaining butter. Season to taste with salt and pepper. Saute until most of the water is gone, and the sprouts are tender, but till bright green. Add garlic and scallions back, heat and serve.