Right now, it’s Brussels sprouts season and you can find them fresh at many local grocery stores throughout the Midwest. Places like Trader Joe’s even carry stalks of them this time of year. Unfortunately, Brussels sprouts get a bad rap because there used to be few good recipes to entice one into actually savoring what these little green veggies can do for the palate, when cooked well.
I like to pair them with other seasonal vegetables, in this case, fresh corn. You can even substitute the water in this recipe for some heavy cream, but the cooking time may be a bit longer and the heat should be lower so as not to scald the cream.
Brussels sprouts are a delicious and nutritious vegetable you simply must try. I couldn’t stop eating them when prepared this way and maybe you and your family will have the same experience.
1 pound baby Brussels sprouts
1/3 cup fresh corn
2 tablespoons olive oil
2 small shallots, diced
2 tablespoons roasted garlic
sea salt, to taste
freshly ground black pepper, to taste
1/3 cup water
freshly grated Parmesan cheese, to top
- Clean and dry all Brussels sprouts and shuck corn from fresh ears if you are not using frozen corn.
- In a large saute pan, heat olive oil, then add shallots. Saute until they are translucent, about 2 minutes. Add the Brussels sprouts and saute until they are brown on each side.
- Add the corn and the roasted garlic, salt and pepper. Add the water, reduce heat to medium-low and cover. Cook for about 15 minutes or until sprouts are soft.
- Remove from heat and place on serving tray. Serve warm, with freshly grated Parmesan cheese on top.