I read recently ( from my point of view 100% right) opinion that in order to make someone hate Brussels sprouts you have to overcook it. So today I recommend you simple, quick and a little bit different method to prepare these delicious small cabbages.
Frying can not only preserve the taste of these vegetables but also its beautiful green colour – emphasized with ruby cranberries and smoky beacon.
500 g (17 oz) Brussels sprouts
100 g (3.5 oz) smoked beacon
1 shallot ( optional ½ onion)
2+1 tbsp oil
¼ teaspoon ground coriander
1 tbsp dried cranberries
Brussels sprouts cut in half or quarters . Pour 2 tbsp of oil into the heated pan, add shredded shallot and diced beacon – fry. Add Brussels sprouts, salt ( remember not too much as beacon is already salty!), coriander and pepper. After few minutes of frying, cook it covered for another 5 min. until vegetables are tender ( but still al dente). Before serving drizzle with olive oil and sprinkle with dried cranberries.