I grew up thinking that Brussels sprouts must have committed a personal offense against my father, as he forbade my mother from ever bringing them near our kitchen. Years later, I found myself at a holiday luncheon in London, where I was told that Brussels sprouts were tantamount to an English Christmas dinner. I forced myself to taste one, out of good manners, and I was surprised to find that I absolutely LOVED them. Now that I'm stateside again, I cook them every year at Christmas as a tribute to my first introduction to these colorful little morsels. And, I've even managed to change my dad's opinion along the way. - The Internet Cooking Princess —theicp
Test Kitchen Notes
It looks, smells, and even tastes like Christmas! Simple Brussels Sprouts is as easy to make as the name suggests. As the sprouts sauté, they turn a vibrant bright green. The dried apricots plump up and become cranberry colored. Four cloves of garlic mellow in the butter and oil, giving the dish a garlicky flair that is not overpowering. The nutmeg adds a peppery note, and completes the Christmas theme. The sprouts manage to keep their crispness, while the apricots contrast with an addicting gummy, chewy texture. As an added bonus, the salad will probably match whatever Christmas decorations are up! - cbear1984 —The Editors
Stalk of Brussels sprouts
Cloves minced garlic
Dried apricots, chopped
Nutmeg, ground or freshly zested
In This Recipe
First, remove the sprouts from the stalk. After a quick rinse and a pat down with a paper towel, halve the sprouts.
Add two tablespoons of olive oil and butter to a pan on medium high heat. Add the brussels sprouts and saute for about three to four minutes or until their color starts to become a very vibrant green.
Next, add the dried apricotss, toss amongst the brussels sprouts, and continue to saute for another minute or until the raisins seem hydrated. (In other words, thoroughly coated with the butter and oil.)
At this point, add the garlic and toss amongst the raisins and sprouts for about a minute.
Season with the nutmeg. You can use the ground variety, of course, but using a zester with a whole nutmeg can help distribute it a little more evenly. Then, season with kosher salt and pepper to taste and serve.