Ok, now I know pretty much everybody in the world hates brussel sprouts but I don't! I actually really like them... when they're cooked right, of course. I can completely understand despising the sweet little baby cabbages if you remember them being steamed to the point ot disentegration; we're talking like steamed for an hour. That could turn anyone off.
My mom, whom I learned everything from made some kick a brussel sprouts many many years ago using a pepper infused oil. She sauteed them with that and just a bit of salt and pepper until they got all crusty and brown. Then you take a bite and they were crispy and fresh with the bite of the oil... uh. I still have dreams about those brussels. But let's not get too carried away...
I have spent the better part of my adulthood obsessively trying to recreate those brussels that stole my heart so many years ago. Alright, I won't go overboard, I haven't stressed out about it that much. Probably because I can do it and they're good but they aren't the same. So in classic 'moi' fashion, I decided to make my own version of spicy brussels.
This one is spicy... if you're a spice pansy (no offense... my mom is a spice pansy), you may want to dial it down a notch. Us Northwestern Sheens (and at least one Cali one too) have buns of steel and lurve our spice so I went all out. It's also really simple so you can cook it up and add it as a fantastic side dish to your main.
14 brussel sprouts
dash olive oil
2 Tablespoons dried shallots
Salt and pepper
2 Tablespoons fresh chili paste (for SPs, dial it down to 1 Tablespoon)
1 Tablespoon agave nectar
Wash your brussels, cut the butts of and slice in half lengthwise.
In a sautee pan, heat your dash of olive oil. You don't want too much because you want the brussels to get a little crusty.
Add your brussels and shallots to the pan. Stir to incorporate, dash with some salt and pepper and let cook about 5 minutes on med/high heat.
Add your chili paste and agave nectar. Stir again to get everything combined and let cook another 5-7 minutes.
When your brussels are barely soft yet a little crispy on the outside turn off the stove; you're ready to serve! Note: the barely soft thing is key! Over cooked brussels are at the top of my list of things I don't like; and I don't like very many things!
Pile them on as a side dish to whatever you're serving and enjoy the spicy little sweeties! The shallots offer a little bit of crunch, similar to what bacon would do, I imagine and the brussels, perfectly cooked with the spice are just plain fun to eat!