‘Tis the season for Brussels Sprouts!

I do realize that gastronomically speaking, I can be a bit strange.  It’s not really my fault, though.  I blame my mother.  The very first solid food I ate as an infant was a chili bean.  Yes, I was a second child.  As is typical, my mother was your basic neurotic with my older brother – the firstborn.  By the time I came along three years later, she had relaxed, a bit.

That chili bean led to a life of gastronomic debauchery.  My favorite vegetable growing up was the lowly brussels sprout.  The came in a flat square box – Lady Lee brand – probably something like 10 boxes for a dollar.  They were over-cooked little orbs of cabbageness.  Fabulous.

Imagine my delight when I found fresh brussels sprouts that could be cooked in so many different ways than those frozen squares.  Practically miraculous.

Yesterday I bought a huge stalk of fresh sprouts and tonight did a quick saute of sprouts, mushrooms and some other fun things.  Served with creamy cheesy polenta and a simple chicken breast.  Gastronomic Heaven.

Measurements are a bit loose because I just pulled a few off the stalk, but the method works for any amount.

Brussels Sprouts with Mushrooms, Cranberries, and Pecans

  • 2 cups brussels sprouts, sliced thin
  • 1 cup mushrooms, sliced thin
  • 1/4 cup dried cranberries
  • 1/2 cup pecans
  • 1/2 cup broth
  • 1 tsp apple cider vinegar
  • salt and pepper, to taste

Thinly slice sprouts.  Add to skillet with a bit of olive oil and saute a few minutes.  Add mushrooms and continue cooking until mushrooms begin to brown.  Add broth, bring to boil, and then simmer until most of the liquid has evaporated.  Drizzle a tsp of apple cider vinegar.  Add cranberries and pecans.  Heat through.  Check for seasoning and add salt and pepper, as desired.

The chicken was started in a  skillet and finished under the broiler.  The polenta was 2 cuops of milk, 1/2 cup polenta, and when cooked, a bit of cheese stirred in.

Simple and tasty!