Popcorn Brussels Sprouts
Okay, I will face the facts that not everyone likes Brussels Sprouts, but I do know that most everyone loves popcorn. One of the first times I encountered a dish of Brussels Sprouts that I actually enjoyed (and even loved) was from a chef who described them as “tasting like popcorn.”
What's not to like about that?
The chef that night generously described to me how to cook them to bring a popcorn-like flavor to this plain cabbage-like vegetable. Its a quite simple recipe with only 3 ingredients. Even the novice cook can give this less familiar vegetable a whirl. I've been making dishes with Brussels Sprouts ever since that first experience. Now, I change up the recipe a bit, sometimes just sautéing, sometimes served raw in a salad, but this recipe is still my go-to recipe for converting people to the other side. We have now had several friends and family members become Brussels Sprout fanatics after having them cooked this way!
Ingredients: Popcorn Brussel Sprouts
1 lb (16 oz) whole Brussels Sprouts
4 tablespoons butter
1 teaspoon salt
- Preheat the oven to 400 degrees.
- Slice off the ends of each Brussels Sprout, then slice in half lengthwise. (If they are extra thick, you may need to slice them into thirds.)
- Heat half of the butter in a large skillet over medium high heat.
- Place half of the brussels (in one-layer, not overlapping) cut side down into the melted butter.
- Sauté the Brussels for about 2 minutes or until slightly browned, then flip to their other sides, sprinkle with 1/2 teaspoon of salt and sauté for another 2 minutes. You will hear them pop like popcorn as you sauté them.
- Transfer these to a large baking pan, then repeat with the second half of the Brussels.
- Once all of the Brussels are sautéed and placed into the baking pan, bake them at 400 degrees for about 5 minutes. Add more salt if needed.
- Serve in your favorite popcorn bowl.
Will you give brussel sprouts another go?
Images via Vintage Mixer