So The Candyman and I have been together for FIVE YEARS. In those FIVE YEARS I have been denying myself Brussels sprouts because His Majesty said he didn’t like them. I told him he’d never had MY Brussels sprouts, yet he continued to poo-poo any sprout discussion.
So this weekend I was in Trader Joe’s and they were selling Brussels sprouts by the stalk and I couldn’t resist the sprouts any longer, The Candyman be damned. I’d eat the effin’ sprouts and he could go blow.
So if you have a husband or husband-to-be who says no to Brussels sprouts, cook them this way and he’ll be sure to gobble them up. The Candyman did.
Did I mention FIVE YEARS sans sprouts?
- Fresh Brussels sprouts, about a pound. Cleaned and halved.
- Three slices prosciutto, bacon or pancetta, chopped.
- 3 cloves garlic, diced.
- 3 TSP Olive Oil
- Sea Salt/Pepper
If you’ve got fresh sprouts on the stalk, just twist them off. If you’ve got them in a bag, then just slice off the very tough end part and cut in half. This is after you’ve rinsed them clean.
Put them in a bowl.
Chop up whatever pork you’re using and toss that into the bowl too. Add the diced garlic, olive oil, salt and pepper. Toss to coat.
I opted to do mine on the grill tonight. I put them on a grill pan, but you can do this in the oven too using a regular ol’ cookie sheet.
If you’re going to cook them on the grill, do it on low for about 20 minutes, tossing half way through to cook evenly on all sides. Do the same in the oven on broil.
If shit happens to you when you’re cooking like it does to me…in this case I forgot to turn the grill down to low, all hope is not lost. Peel off the burned leaves and go to town. They taste good a little on the over-done side anyway.
And The Candyman gobbled them up.