Did you know that Brussel Sprouts are an ancient vegetable? Possibly grown in what is now known as Belgium in the 13th century, Brussel Sprouts could be America’s most disliked vegetable. The first recorded writings about Brussel Sprouts date to 1587. Brussel Sprouts are one of the few vegetables to originate in northern Europe. They were first introduced in France and England where they remain popular. Around 1800 French settlers in Louisiana introduced them to America. They are an excellent source of vitamin C, a good source of vitamin A and they also contain noble amounts of folic acid and fiber.
Are you wondering why you needed all of this information about Brussel Sprouts? Do you realize the abbreviation for Brussel Sprouts is B.S.? Maybe you are thinking all those pertinent facts with respect to Brussel Sprouts is just that…B.S. Well, I cannot force you to eat your vegetables, especially your B.S.’s, but I am prepared to give you a recipe for Brussel Sprouts which, if you like B.S., you will find easy to prepare, fresh and tasty.
I am the only member of my family who lives in this home that really “likes” B.S. From time to time when I am home alone I buy fresh vegetables that adoring hubby and Miss T will not even look at and prepare them for my lunch. This is not a common occurrence but occasional. On these days I usually feel that my body is asking me to feed it these veggies and I oblige. I mean, there are some battles worth fighting with your kids and hubby, but forcing them to eat B.S. is not one I’m willing to dive into.
A few days ago I found myself in the supermarket and hungry. That is an awful combination. While perusing the produce section I was drawn to the Brussel Sprouts and decided to buy a few. Brussel Sprouts that come from Mexico are still fresh during this time of year. I’m guessing this is where these originated. I brought them home and quickly made them for my lunch. What I want you to know is that this not a standardized recipe but one of those where you throw together what sounds good and see what happens. I was quite pleased with my bowl of B.S., they were wholesome and tasty.
Pan-Roasted Brussel Sprouts
8-10 Brussel Sprouts
1 Tablespoon Pine Nuts
1 Tablespoon Olive Oil
Splash of Balsamic Vinegar
Salt & Pepper
Freshly grated Parmesan Cheese
Clean Brussel Sprouts and remove outer leaves. Trim ends. Slice B.S.’s into halves. In a small skillet heat olive oil and add B.S.’s. Cook over medium high heat for about 4-5 minutes, then add pine nuts. Continue to cook, stirring occasionally. When Brussel Sprouts begin to brown and pine nuts are fragrant, lower heat and add vinegar to pan. Swirl and stir to distribute vinegar. Continue cooking until Brussel sprouts are nicely browned and heated through.
Remove sprouts from skillet, place in a bowl. Add fresh grated parmesan cheese to sprouts and toss thoroughly. Add salt and pepper to taste.