Sunday, January 9, 2011
Brussels Sprouts with Soy Sauce
My family is of Central European ancestry, so we really like crucifers- everyone who didn't died or moved away millenea ago. Brussels sprouts are at their best this time of year. We traditionally eat them steamed until almost mushy, with a dot of butter on each half. Here's a less depressing recipe:
Remove the ends and the tough outer leaves from a pound of Brussels sprouts. (I admit this is a lot of vegetables. Feel free to halve the recipe.) Cut them in half. Saute over medium high heat in 2 tbs oil. After cooking for about three minutes, sprinkle 1 tbs soy sauce over the sprouts. Cook for two more minutes, or until they are done enough for you to consider eating them. Eat.