I’m sure no one needs another recipe for brussels sprouts – they’ve been roasted, fried, stir-fried, baked, and even ended up in curries. But, I didn’t know that enthusiastic bakers had made Brussels Sprouts Cakes……here and here. If carrots can be baked into cakes, why not brussels sprouts I guess. Folks either love the sprouts or hate them, I hated them not too long ago but now find them delicious when roasted or pan-seared. I don’t know about baking cakes with the sprouts, however, if I do get so adventurous, I’ll post some pictures and let you know how it tasted.
I made these pan-seared brussels sprouts for dinner tonight and they were incredibly delicious and almost crunchy. I first trimmed the sprouts and cut them in half. Then, blanched the sprouts in salted boiling water for about 4-5 minutes and drained the water. While the sprouts were simmering away, I sliced some onions and began caramelizing them in a tablespoon of oil. When the onions were golden brown, I added the blanched brussels sprouts and continued to cook on medium heat until the sprouts were well seared, brown, and almost crunchy. In went some red pepper flakes, stirred it all around until well mixed. It needed a pinch more salt, and that’s it. I know this is how I like my brussels sprouts, I hope you do like it too.