Brussels sprouts are one of those unfortunate vegetables with a bad reputation. Therefore, I had never been attracted to them, especially since I didn't grow up eating them. However, upon hearing all of the wonderful health benefits they boast, I thought I'd give them a try. I decided to mask their bitter taste and play on their cabbage flavor by pairing them with sourkraut. I apologize in advance for offending any Germans or sourkraut purists. —TheFatWitch
extra-virgin olive oil
canned or homeade sourkraut
honey mustard (or other favorite condiment)
In This Recipe
Wash sprouts and remove any dark or slimy leaves. Cut in half lengthwise.
Heat the oil in a medium cast-iron skillet over medium-high heat (You can use any nonstick skillet, but nothing browns like a cast-iron) until shimmering.
Add the sprouts and season with salt and pepper. Saute until lightly browned. Add the sourkraut and its juices.
Cook 1-2 minutes (or until the vinegary sourkraut clears out your sinuses) and dress with the honey mustard or other condiment. Serve in the skillet or transfer to more desirable serving vessle.